In the Jewish tradition, kugels are essentially baked casseroles produced with noodles or potatoes. The former is typically sweet, and the latter, savory. Kugels are favored side dishes to serve at holidays and on the Sabbath. This vegan potato kugel is simple to make, although it needs at least an hour in the oven — so program ahead!
What isn’t about the original recipe for potato kugel is that it’s held collectively by eggs. So I drew on my approach for binding my vegan latkes — oatmeal. Potato kugel is certainly a near cousin to latkes, so it operates superbly in this situation as properly.
If you’d like to make kugel for Passover, I’ve incorporated an substitute to oatmeal —oats are not permitted in the course of the Passover week, at least in the Ashkenazik tradition. And that would be quinoa flakes, given that quinoa is certainly permitted. See the notes part of the recipe.
See the notes, also, for shortcuts that will make this dish even more of a snap to put together, or will make this do-able even if you don’t have a meals processor with a grating blade.
You don’t have to be Jewish to enjoy kugel, but if you are, this dish will evoke all varieties of food nostalgia, even if you don’t have a bubbe in your past who produced it for you!
Vegan Potato Kugel
Vegan potato kugel, a Jewish traditional for holidays and Sabbath, is effortless to make. It requires at least an hour in the oven — so strategy ahead!
- two/3 cup rapid-cooking oats (or use quinoa flakes, see Note)
- one pound potatoes, preferably golden or red-skinned
- 3 medium carrots, peeled
- 2 medium or 1 large onion
- 1/4 cup neutral vegetable oil, such as safflower
- two teaspoons salt-free seasoning (like Mrs. Dash® or Frontier®)
- one/four cup finely chopped fresh parsley, optional
- Salt and freshly ground pepper to taste
- Preheat the oven to 400 F.
- Spot the oats in a modest heatproof bowl and cover with 1 cup boiling water. Cover and set aside.
- If the potatoes are organic and clean, scrub and leave the skins on. Cut into chunks and grate with the coarse grating blade of a meals processor. Transfer to a mixing bowl (transfer in batches as needed, as the container gets filled)
- Minimize the carrots and onion into chunks and grate in the food processor. Transfer to the mixing bowl with the potatoes.
- Add the cooked oats, oil, seasoning, and parsley to the potato mixture and stir collectively. Season with salt and pepper and stir once more.
- Generously coat the bottom and sides of a 9- by 13-inch casserole dish with oil. This will assist the kugel to build a great crispy crust.
- Pour in the potato mixture and pat in evenly utilizing the back of a spatula. If you’d like to give the best an extra crispy crust, mist with cooking oil spray this is completely optional.
- Bake for 60 to 70 minutes, or till golden brown and crusty. Allow stand for ten minutes or so, then reduce into squares to serve.
To make this Passover-friendly, substitute an equivalent sum of quinoa flakes for the oats. Ancient Harvest® quinoa flakes are Kosher, although not particularly Kosher for Passover. Pereg® has quinoa flakes that are Kosher for Passover.
Shortcuts, or if you do not own a foods processor:
- Use a 1-pound bag of frozen natural hash brown potatoes, which are generally raw grated potatoes. At times they’re seasoned (salt, pepper, garlic), at times not your choice. Why organic, other than than organic is better for you? Frozen natural hash browns have a whole lot far more flavor. I discovered that the challenging way a single Hanukkah when my latkes came out genuinely meh.
- And you can also use pre-grated carrots. These are a small extended, so you might want to minimize them here and there with kitchen shears or a knife. Use about 2 cups.
- As for the onion, use two medium onions, then quarter and slice them really thinly.