- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: ⅛ of recipe
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This vegan kugel uses chia seeds (or ground flaxseeds) in place of the eggs found in traditional kugel. To create a wonderful visual contrast, use purple sweet potatoes along with yellow and orange varieties. (Note that sweet potatoes are often labelled as “yams.”) Serve the kugel with Tofu Sour Cream on the side.
By Mark Reinfeld,
Ingredients
- 4 medium sweet potatoes, orange and purple varieties, peeled and grated (6 cups)
- 3 tablespoons chia seeds (or ground flaxseeds)
- 1 medium yellow onion, grated (¾ cup)
- ¼ cup potato starch or matzo meal
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 pinch crushed red pepper flakes (optional)
- 6 sprigs fresh dill, snipped
Instructions
- Preheat oven to 400°F. Place grated sweet potatoes in a strainer and press to remove excess liquid. Set aside.
- Combine chia seeds and ½ cup water in a small bowl. Let sit 10 minutes, stirring occasionally.
- Meanwhile, combine sweet potatoes, onion, and potato starch in a large bowl. Season to taste with salt, freshly ground black pepper, and, if desired, crushed red pepper flakes. Mix well. Add chia seed mixture to the large bowl and mix well to combine.
- Transfer to a 9x13-inch casserole dish. Bake, covered, 60 minutes. Remove cover and bake 30 minutes more, or until the top is slightly crispy.
- Garnish with fresh dill and serve with Tofu Sour Cream.
Nutritional Information:
Per serving (⅛ of recipe): 105 calories, 21 g carbohydrates, 2.3 g protein, 1.5 g total fat, 0.2 g saturated fat, 0 g cholesterol, 113 mg sodium, 4.1 g fiber, 3.5 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (3)
(5 from 3 votes)Line the dish with parchment paper!!! Otherwise it sticks and burns, leaving it unservable and a mess to clean up. Good thing i tried it out before Christmas dinner.
Thanks for the tip!
I want this recipe please/thank you!