2-Ingredient Plant-Based Potato Kugel

 

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• Cooking and Prep: 1 h 20 m
• Serves: 6
• No 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! 

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Ingredients (4)

Plant Based Potato Kugel

• 1 medium onion

• 5 medium potatoes (I used russet)

• 1 tablespoon salt

• 1 teaspoon white pepper

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Prepare the Plant Based Potato Kugel

1. Preheat the oven to 425 degrees Fahrenheit.

2. Shred the potatoes and onion. I used the kugel blade in my food processor. Add salt and pepper. Mix well to combine.

3. 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.

Note:

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.