Savory Vegan Spelt Hamantaschen

How fun that Purim is here!

I really love this holiday.

There's a feeling that spring is just around the corner, and nothing makes me happier than seeing all the children dressing up and giving each other Mishloach Manot (gift baskets).

Even though many years have passed since my school days, I still love preparing gift baskets for my close ones and loved ones, spoiling them with a variety of handmade pastries. In my distant past, I used to labor over countless candies and sweet pastries made from white flour and sugar, chocolate, candies, creams, etc.

But in recent years, I have slowly swapped white flours for whole flours, and candies for a selection of fruits or savory pastries low in sugar and salt—like the recipe before you, which contains a nice amount of protein, high-quality fats, and complex carbohydrates.

I love serving these Hamantaschen at Purim parties (for adults, not just kids, right?) because it's fun and nice to snack on a savory whole spelt Hamantaschen accompanied by a glass of wine (or two)—it's simply a perfect and healthy snack.

Let's talk a bit about values:

Each Hamantaschen contains:

120 kcal, 3g protein, 11g carbs, 6g fat.

So don't go too wild!!! Even though they are perfect, I already snacked on five of them during the photoshoot.

Savory Vegan Spelt Hamantaschen

Savory vegan whole spelt Hamantaschen stuffed with white beans, pistachios, leeks, and dill. A perfect snack for a Purim party

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Servings 50 Hamantaschen

Ingredients

For the dough

• 5 cups whole spelt flour will not work with whole wheat or rye flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup soy milk unsweetened
• 1 cup olive oil wonderful in a sweet version too, don't skip it!
• 1 container soy yogurt 125g

For the filling

• 2 leeks sliced
• 1 cup cooked white beans canned is also fine
• 1 cup pistachios will also work perfectly with cashews and blanched almonds. No need to soak in water.
• 1 tbsp chopped dill can also use basil, rosemary, or any other herb you love
• 1 tbsp olive oil for sautéing
• 1 tsp coriander seeds optional
• 1 clove garlic, minced

Instructions

1. Start with the dough.
2. In a bowl, pour the flour, salt, and baking powder and mix well until all ingredients are combined.
3. In a separate bowl, mix all the liquid ingredients: oil, soy milk, yogurt, and the minced garlic, and stir well.
4. Pour the wet ingredients into the flour mixture and mix well until all the flour is absorbed into the liquids and a uniform, homogeneous dough is formed. No need to over-knead.
5. Set aside for about 30 minutes.
6. Meanwhile, prepare the filling.
7. In a pan, sauté the leeks with olive oil, coriander seeds, and dill until the leeks brown slightly (2-3 minutes).
   
8. Thoroughly grind the pistachios using a spice grinder or a large knife.
9. Mix the leek and spice mixture with the chopped pistachios and white beans until a uniform paste is formed. Taste and adjust seasoning.
10. Divide the dough in half and roll out one half into a thin sheet on your work surface. No need to flour the surface.
11. Using a glass, cut circles in the dough and place a small amount of the mixture on each circle (half a teaspoon is enough).
    
12. Using your hands, pinch the corners of the dough circles into a Hamantaschen shape and transfer to a baking tray.
13. Brush each Hamantaschen with a little olive oil mixed with soy milk.
14. Continue with the other half of the dough.
15. Bake at medium heat (170°C) for 15-20 minutes.
16. Remove, let cool, and enjoy!
    

Notes

For a sweet version:

Add 2 tbsp silan (date syrup) to the \"wet\" ingredients bowl in the initial process.

For a sweet filling: Mix 400g of date paste with 3 tbsp cocoa powder.

For a low-fat version containing 80 kcal per unit:

Reduce the amount of oil in the dough to half a cup.

Replace the pistachios with the same amount of button mushrooms.