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.

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