Potato kugel is a classic Jewish dish that traditionally includes eggs for binding. In this vegan twist, we replace the eggs with a flaxseed mixture for a plant-based alternative that maintains the deliciousness and adds some extra fiber for a comforting dish. The addition of nutritional yeast and crispy fried onions brings out the rich flavors, making this vegan potato kugel a delight and satisfying option for everyone!
Ingredients
- 2 packages (20oz each) shredded potatoes
- 1 large onion, finely chopped
- 4 tbsp ground flaxseeds + 6 tbsp water (flaxseed mixture, acts as an egg substitute)
- 1 cup crispy fried onions (store-bought or homemade)
- ½ cup potato starch
- 3 tbsp garlic-infused olive oil
- 1 tbsp onion salt
Instructions
- Preheat your oven to 400F. Add 1 tbsp garlic infused olive oil to the pan as the oven preheats.
- In a small bowl, mix the ground flaxseed with water and let it sit for 5-10 minutes until it thickens, creating a flax egg.
- In a large bowl, combine the shredded potatoes, finely chopped onion, potato starch, nutritional yeast, remaining garlic-infused olive oil, crispy fried onions and onion salt to the bowl. Mix everything thoroughly until well combined.
- Transfer the potato mixture to the greased baking dish, spreading out evenly.
- Bake in the preheated oven for 60 minutes. You can insert a toothpick into the center; if it comes out clean, the kugel is ready. If desired, broil for an extra 5 minutes to crisp the top.
- Allow the kugel to cool a few minutes before slicing. Serve warm and enjoy this vegan twist on a classic potato kugel!