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
- 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.
- 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.
- 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.