How to make Vegan Kugel
Step 1
Shred the potatoes, zucchini, and carrots using a box grater. Then, squeeze the potatoes to remove excess water.
Step 2
Blitz rinsed tofu with the stock and nutritional yeast in a blender until smooth and creamy.
Step 3
In a bowl, combine thyme, sumac flakes, sesame seeds, and ground cumin.
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Step 4
Next, incorporate the tofu purée, spice mix, chopped onions, oil, and starch into the grated vegetables. Then, season with salt and pepper to taste.
Step 5
Transfer the kugel batter into a greased casserole dish and level it with a spatula.
Step 6
Finally, bake the kugel for 1 hour at 200°C (390°F) in static mode.