Simple Vegan Kugel
Sometimes the Jewish staples can be tricky to make vegan. Our Chair, Dan adapted a very traditional Ashkenazi Kugel for a JVS Friday night dinner, and it came out well.
1 tablespoon vegetable oil
10 medium potatoes, peeled and grated
2 medium onions, peeled and grated
15 tablespoons of aquafaba
80ml vegetable oil
salt & pepper as desired
Preheat oven to 180c
Greece a baking dish (approx 229 x 330 mm in size) with the tablespoon of veg oil
Ensure the grated potato’s are drained so that as much water has been squeezed out and mix together with the grated onion.
In a separate bowl, whisk the aquafaba for five mins so that it’s whipped up and foamy. Mix in the 80ml Veg oil and season with salt and pepper.
Pour the aquafaba/oil mix into the potato and onion and stir thoroughly.
Pour the mixture into the greased baking dish.
Bake in the preheated oven until golden brown and crisp on top, at least 1.5 hours.