Search URJ.org and the other Reform websites:

Tri-Colored Sweet Potato Kugel

By: 
Chef Mark Reinfeld

Tri-Colored Sweet Potato Kugel

This vegan version of kugel uses chia seeds or ground flax seeds to replace the eggs in traditional kugel. If you can find purple sweet potatoes, the color creates a wonderful contrast with orange, white, and yellow sweet potatoes. Serve with a vegan sour cream (recipe below) and garnish with fresh dill.

Ingredients: 
3 tablespoons chia seeds or ground flax seeds
½ cup water
4 medium sweet potatoes, peeled and grated (6 cups grated), and pressed in a strainer to remove any excess liquid (try purple, garnet, hannah, or your favorite varieties)
1 medium yellow onion, grated (3/4 cup grated)
3 tablespoons olive oil or coconut oil, optional
¼ cup potato starch or matzah meal
1 ½ teaspoons sea salt, or to taste
¼ teaspoon ground black pepper
Pinch crushed red pepper flakes, optional
Directions: 

For the kugel

  1. Preheat the oven to 400°F. Place the chia seeds and water in a small bowl and allow to sit for 10 minutes, stirring occasionally.
  2. Meanwhile, combine all of the other ingredients in a large bowl and mix well. Add the chia seed/water mixture to the large bowl and mix well.
  3. Transfer to a well-oiled 9- inch x 13-inch casserole dish and bake covered for 60 minutes. Remove the cover and bake for 30 minutes, or until the top is slightly crispy.

Homemade vegan sour cream

Combine ½ cup vegan mayonnaise with 2 teaspoons freshly squeezed lemon juice in a small bowl and whisk well.


Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including his latest, The Ultimate Age-Defying Plan. His last book, Healing the Vegan Way, was selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 25 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”

His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of Vegan.com’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award. Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant-based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available.