Like a giant tater tot, this Vegan Potato Kugel deserves to be a main dish as well as a side. It’s so crispy and well seasoned.
- 3 lbs russet (or other) potatoes, peeled if desired and coarsely grated
- 1 large white or yellow onion, peeled and coarsely grated
- 4 tbsp freshly ground flaxseed + 6 tbsp water (or any egg replacer)
- ½ cup potato starch (see note 2)
- 3 tbsp nutritional yeast
- 1 ½ tsp sea salt
- Freshly cracked black pepper, to taste
- 3 tbsp coconut milk or high heat oil of choice
- ½ tsp each garlic and onion powder
- Pinch of sea salt
- Note: So there’s a bit of a trick here to getting a super crispy and delicious crust. We start by preheating the pan with the oven. The coconut (or oil) mixture gets added to the hot pan, spread around with a silicone pastry brush and then the potatoes get added and pressed down with a wooden spoon. If you are nervous about adding things to a REALLY hot pan, don’t preheat with the baking dish in it--just make sure you grease your baking dish well beforehand. The crust will not be AS crispy but it will still be good.
- Preheat and prep: Preheat your oven to 400° F (205° C) WITH a deep 9 inch square or a 16x9 inch baking dish in it (ceramic or metal work great, glass not recommended) -- or without it if you’re choosing that option. Mix the ground flaxseed and water in a small bowl and let sit.
- Grate: Wash, peel (if you like), and grate your potatoes, either with a food processor with a grating attachment or a grater on the large size holes.
- Drain: Squeeze excess water out of potatoes in a colander. These do not have to be quite as dry as the potatoes for the latkes, but you don’t want it to be too wet either. Drain the grated onion too.
- Mix: Add the grated potatoes, grated onion, and flaxseed mixture and mix well with your hands. Rinse your hands, then add the potato starch, nutritional yeast, 1 ½ tsp sea salt, and black pepper and again mix well with hands.
- Grease baking dish: In a small bowl, mix the coconut milk or oil, garlic powder, onion powder, and the pinch of salt. Open the oven door, use an oven mitt to pull the rack out slightly, and quickly pour the mixture over. Use a silicone basting brush or spatula to quickly and CAREFULLY spread the mixture over the pan, it will sizzle loudly. If you didn’t preheat with the pan in the oven, add the mixture now, then add the potato mixture. Bake for 10 minutes longer than indicated below.
- Add potatoes: Quickly add the potato mixture immediately after, it will also sizzle. Use the back of a wooden spoon to press the mixture evenly and firmly into your pan, being very careful not to touch the pan with your skin or getting too close to the steam. Use your oven mitt to push the rack back into the oven.
- Bake: Bake uncovered for 40-45 minutes until the top is nicely browned. You can broil 5 minutes after if you’d like a browner top. If you notice the top burning before the 45 minutes is up, cover it with foil so the top doesn’t burn before the inside is fully cooked.
- Serve: Top with parsley and serve with vegan sour cream or anything else you like. Serve immediately.
- Store: Refrigerate leftovers in an airtight container up to 5 days. I suggest reheating in the oven, air fryer, or a toaster oven to retain crispy texture.
- Note 1: If you’re observing Passover laws (like not eating chametz), you’ll want to grind whole flaxseeds yourself in a spice grinder or similar.
- Note 2: You can substitute the potato starch with tapioca starch, arrowroot powder, or cornstarch.
- Note 3: People often ask about my baking dishes--here’s the square baking dish I used in this recipe.
- Category: Entree
- Method: Baking
- Cuisine: American, Jewish
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Soy-Free, Sugar-Free, Vegan Kugel, Vegan Potato Kugel