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.
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.