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Breads & Pastries

Poppy Seed Filling – Vegan version

Ground poppy seeds cooked in unsweetened soy milk with sugar and canola oil until they absorb the liquid, or ready-made poppy seed paste mixed with honey: a filling for yeast cakes and hamantaschen. Vegan version: Unsweetened soy milk and Canola oil.

⏱ 4 min

👨‍🍳 Method

  1. 1
    In a small pot, heat the unsweetened soy milk, sugar and canola oil, add the poppy seeds and cook over low heat about 3–4 minutes, stirring, until the poppy seeds absorb the liquid.
    StoveSmall saucepan
  2. 2
    Let the filling cool completely before spreading.
453calories
11 gprotein
25 gcarbs
34 gfat
● protein 10%● carbs 22%● fat 68%

Per serving (139 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Possible additions: Cooked in milk · Sugar · Honey · butter · Cinnamon
  • Swaps: Ground poppy seeds or Ready-made poppy seed paste
  • Cooking time (minutes): 3–4

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