Kugel is a Jewish dish commonly served at special times during the year (such as the Jewish High Holidays), although I personally believe in eating it all year round. Somewhat like a casserole, a kugel is typically made with potatoes or egg noodles and is baked. If you’re reading this right now, it’s safe to assume that you’re looking for an egg-less version (seeing as you’re on theVEGANjetsetter.com ;)), so guess what?! That’s exactly what I’m going to give you.
This version of kugel includes leeks, potatoes, sweet potatoes, carrots, broccoli and zucchini. It is loaded with veggies and uses no oil (other than to coat the dish for non-sticking purposes). My inspiration for this recipe came after coming across a vegetable kugel from Follow Your Heart. I’ve always loved kugel, but hated how most recipes included eggs as a main ingredient. With the creation of the VeganEgg, a whole new world of cooking has opened up. After seeing the FYH recipe online, I quickly ran to my VeganEgg carton to check if it was passover friendly, and BAM! It is. And so the cooking began!
This recipe involves a lot of grated ingredients. While it is possible to do it manually, I really recommend a food processor with the grating attachment. You’ll thank yourself later. Once all of the vegetables are grated, it’s crucial that you take little hand fulls at a time and squeeze the liquid out. This is essential to the kugel baking properly.
Adapted from this recipe by Follow Your Heart.
If you decide to make this recipe, I’d love to see how it turns out! Please tag me in your photos and use #theveganjetsetter.
- 4 leeks (if thin, 2 if large)
- 1 cup vegetable broth
- 1 brocolli stock
- 1 large carrot
- 1 zucchini
- 2 large russet potatoes, peeled
- 1 sweet potato, peeled
- 3 large garlic cloves
- 1 white onion
- 5 heaping tbsp. matzo meal
- 10 scoops VeganEgg
- 1 ¾ cups freezing water
- 2 tsp salt
- 1/2 tsp extra virgin olive oil, for coating the dish
- Preheat oven to 350 degrees fahrenheit.
- Slice the white part of leeks into small slivers. Rinse well in a colander, making sure all of the dirt is removed.
- Sauté leeks on medium in the vegetable broth until clear, adding more broth as required.
- Slice off the hard stem from the broccoli.
- In your food processor or by hand, grate the broccoli, zucchini, russet potatoes, sweet potato, carrot, onion and garlic.
- Little by little, take a handful of the grated vegetables and squeeze the liquid out, transferring the dry vegetables to a new cowl. *This is an important step!*
- In a separate bowl, combine the VeganEgg with the frozen water, whisking it well.
- Sprinkle the salt and matzo meal over veggies and mix with your hands. You'll want to ensure an even distribution of the matzo meal and salt.
- Combine the VeganEgg into the vegetable mix and once again, mix thoroughly with your hands.
- Coat a 11x13 pan with the EVOO and scoop the mixture into the pan, spreading evenly with a spatula.
- Bake for 1 hr to 1 hr 30 min, testing for dryness along the way.