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Vegan Kugelis (01) | by Thomas Cizauskas
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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."




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.



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.



▶ See the kugel plated: here.

▶ Vegan sour cream:

* Soy-based.

* Cashew-based.

▶ Nana's full-on egg and dairy recipe.



▶ Recipe and photo reprinted with permission from Charles J. Swedish. Commercial use requires explicit permission, as per Creative Commons.

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Uploaded on December 13, 2015