How to make Vegan Kugel
This bountiful casserole is an egg-free variation of the classic Jewish dish.
We made it with tofu, zucchini, potatoes, and za'atar seasoning — simple and delicious.
Shred the potatoes, zucchini, and carrots using a box grater. Then, squeeze the potatoes to remove excess water.
Blitz rinsed tofu with the stock and nutritional yeast in a blender until smooth and creamy.
In a bowl, combine thyme, sumac flakes, sesame seeds, and ground cumin.
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{{/ items}} {{^ items}} {{/ items}}Next, incorporate the tofu purée, spice mix, chopped onions, oil, and starch into the grated vegetables. Then, season with salt and pepper to taste.
Transfer the kugel batter into a greased casserole dish and level it with a spatula.
Finally, bake the kugel for 1 hour at 200°C (390°F) in static mode.