Delicious Kugel that’s vegan and gluten free
I wanted to create a new kugel recipe for the end of Pesach that would use a lot of colorful vegetables and be able to be enjoyed by everyone at our meal. As a word of caution, this recipe is not 100% vegan, and should be thus noted by anyone with an egg allergy- egg yolks are listed as the ninth ingredient in the Yehuda brand toasted onion gluten free matzo used in this recipe. Betayavon!
- Gluten free matzo, six boards (I used Yehuda brand toasted onion flavor)
- 1 cup each: Bodek’s frozen Broccoli florets, frozen spinach, and frozen cubed butternut squash thawed at room temp.
- Fresh Leek, one huge leek, soaked, washed, checked, and then cut into small pieces and sautéed with the onion, below.
- Onion, one small, chopped and sautéed
- Two cloves of garlic added to chopped onion, above
- No stick spray or oil to coat baking pan
- Salt and pepper, to taste
- Pan and spatula to sauté onions and garlic
- Baking pan for kugel
Preheat oven to 375.
Spray baking pan with no-stick spray or lightly grease with oil
Layer bottom of pan with matzo. Break matzo into pieces to cover entire surface of the pan. sprinkle with warm water to soften matzo.
Lightly mash thawed butternut squash cubes onto the matzo.
Follow this with a thin layer of the other thawed veggies: the spinach and broccoli.
Finally, add a thin layer of the sautéed onions, leeks, and garlic.
Sprinkle with salt, pepper, and more garlic powder, if desired.
Repeat above steps, beginning with another layer of the matzo, followed by the thawed mashed butternut squash, thawed spinach and broccoli, and then the sautéed veggies.
Finish with another sprinkle of salt, pepper, and garlic powder, according to taste.
Bake at 350 for 40 minutes, but check it every so often, so it doesn’t get crispier that you like it.