Vegan Kugelis (01)
Kugel is hearty, stick-to the ribs, potato pudding —'peasant food'— for Eastern Europeans and Americans (like me) of their descent, whether Ashkenazim, pagan, or Christian. Lots of eggs, cream, butter, and (NOT Ashkenazy!) bacon.
▶ Here's a vegan version: flaxseed stands in for the chicken eggs; coconut milk for the cow; and fungi for the pigmeat.
—Recipe provided by Charles J. Swedish: "metaphysician, social satirist, and amateur mycologist."
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INGREDIENTS
5 lbs. red potatoes, grated.
2 yellow onions, chopped.
1 lb. portobello mushrooms, diced.
8 TBSP flax meal.
2 cans of unsweetened coconut milk.
Salt & pepper, to taste.
PROCEDURE
1) Sautée the onions and portobellos in olive oil and walnut oil.
2) Reduce coconut milk by 1/4.
3) Pour everything into a Pyrex baking pan, greased. Mix well.
4) Bake at 450 ° for 10 minutes. Reduce heat to 350 °F; bake for 90 more minutes.
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▶ See the kugel plated: here.
▶ Vegan sour cream:
* Soy-based.
* Cashew-based.
▶ Nana's full-on egg and dairy recipe.
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▶ Recipe and photo reprinted with permission from Charles J. Swedish. Commercial use requires explicit permission, as per Creative Commons.