6 Servings
1 Hour, 20 Minutes
Allergens
I have been asked many times to create a whole foods, plant-based (vegan) potato kugel. That is a large ask as a traditional potato kugel is held together with eggs or oil. I was shocked it held together – and I was pleasantly surprised it tasted great. My son was my taste tester and gave it two thumbs up!
Preheat the oven to 425 degrees Fahrenheit.
Shred the potatoes and onion. I used the kugel blade in my food processor. Add salt and pepper. Mix well to combine.
Place batter into a nine-inch round oven-to-tableware dish. Press down well. Bake for 45 minutes to one hour depending on how browned you like it.
Notes:
I’m sure an egg replacement would work well too. Personally I don’t like flax eggs, chia gel, or any other egg replacements that I’ve tried.
we are egg intolerant when i make kugle i add extra water to the mixture and it works like potato starch. after baking leave the kugle to set and only cut when cooled. if you want to serve it hot first let it cool and set then reheat and it will not fall apart.
Where did you mention the eggs?
Shavuah Tov. There are no eggs. It is plant based meaning no ingredients that are not plants.