Vegan Potato Kugel without Eggs

Plate with squares of potato kugel on it.

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Vegan Potato Kugel without Eggs

Vegan potato kugel is crisp on the outside, tender on the inside and made without eggs! Serve this eggless kugel on Passover, Rosh Hashanah and all the Jewish Holidays.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Side Dish

Cuisine: Jewish Holiday

Diet: Gluten Free, Vegan

Servings:

Calories: 152kcal

Author: Debra Klein

Equipment

Ingredients

⅓ cup olive oil, divided
2 medium yellow onions
3.5 lbs russet or idaho potatoes approx 8 medium sized
⅔ cup ground flax or potato starch
1.5 teaspoon fine ground sea salt
1.5 teaspoon sweet paprika
1 teaspoon ground black pepper

Instructions

Preheat oven to 400 degrees. Pour all but 1 tablespoon olive oil into a 9x13" baking pan and put it in the oven until you have the potato mixture ready. Reserve the tablespoon of olive oil to drizzle onto the top of the kugel.
Use the smallest holes of a shredding disc on your food processor or the side of your box grater and shred the onion.
You do not need to peel the potatoes, but scrub them well to dislodge any dirt. Then cut them into quarters lengthwise so they will fit into the chute in your food processor. If you're grating by hand on a potato shredder or box grater, it will be easier to grate them if you leave them whole and grate them starting on the small end.
Add shredded onions and potatoes to a large bowl. Sprinkle on the ground flax, salt, pepper and paprika and mix well. There will be a lot in that bowl. It's easiest to mix with a large pair of tongs. Otherwise use a fork/spoon large salad tossers. Continue to mix until you can see that the paprika is evenly dispersed, which is the clue you need to know that the rest is also fully mixed in.
Carefully remove hot pan with oil from the oven and transfer the potato mixture to the pan. There will be some sizzling upon impact. That's great! Push the kugel into the corners, but you don't need to press down. Drizzle with remaining tablespoon oil.
Turn the oven down to 350 and then bake for 1 hour 30 minutes. It will be golden on the top and around the edges and firm in the center.
Slice into squares and serve warm. If you make this ahead, reheat in a 375 oven for about 20 minutes, until re-crisped on the top and heated through.

Notes

To store: Cool completely and store in an airtight container in the refrigerator for 5 days. You can freeze for up to three months...but the texture will change a bit. Defrost in the fridge and then reheat in 375 degree oven for 20 minutes.

Nutrition