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Vegan Passover Kugel

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This Vegan Passover Kugel is a delicious recipe that any of your guests are going to enjoy. This kugel is packed-ful of fresh veggies and is nutrient-rich to ensure that your whole family is getting their servings of vegetables this year. Perfect for traveling and great for potlucks, this dish serves a crowd and packs-up nicely. Serve as a main dish for vegetarian and vegan festivities or as a side dish to any meaty main course.

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Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • 1 medium-sized yellow squash
  • 2 medium-sized carrots
  • 1 medium-sized russet potato
  • 1 medium-sized sweet potato
  • 1 small onion
  • 3 garlic cloves
  • 1/4 cup ground flax
  • 3/4 cup water mixture
  • pinch of sugar
  • 3 tablespoons matzo meal
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 4 tablespoons oil, plus more for greasing the casserole dish

Details

Servings 12
Preparation time 20mins
Cooking time 85mins
Adapted from bokchoybohemia.com

Preparation

Step 1

Preheat oven to 350°F. Use part of the oil to grease two 8x8 casserole dishes. Mix the 3/4 cup of water with the ground flax in a small separate bowl and set aside.

In a food processor, coarsely grate squash, carrots, potatoes, onion, and chopped garlic. In a large bowl, combine the grated vegetables with the spices, flax-water mixture, and the 4 tablespoons of oil. Pour the vegetable mixture into the greased casserole dishes so that they are evenly distributed. Bake for 50 minutes on the top rack of your oven, or until the vegetables are tender and the top of the kugel is browned. Let rest for 15 minutes and serve.

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