Tri-Colored Sweet Potato Kugel

Chef Mark Reinfeld
Recipe by
Chef Mark Reinfeld

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.

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

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.