Next Tuesday, March 30th, the traditional Jewish holiday, Passover will begin. Matzo is a large part of the Passover tradition and of course the Passover Seder. There are plenty of great Passover dishes out there, both that include Matzo and those without. This year we have put together a vegan recipe for Matzo-Potato Kugel. This makes a great vegan alternative to traditional Kugel made with noodles and eggs. Don’t forget to serve it along with our Vegan Matzo Ball Soup.  We wish you a wonderful passover and enjoy the food!

Vegan Matzo-Potato Kugel

Prep Time:  30 Minutes   Bake Time: 1 Hour
3 Cups Organic Potatoes, Grated
1 Cup Organic Carrots, Grated
3/4 Cup Organic Vegetable Broth
1/2 Cup Vegan Matzo Meal
1/4 Cup Organic Onions, Chopped
1/4 Cup Organic Earth Balance Margarine
3 Tbsp Water
2 tsp Ener-G Egg Replacer
1 tsp Organic Baking Powder
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/4 tsp Salt

Pre-heat the oven to 300 degrees F. Grate the carrots and potatoes and chop the onions finely. In a large saucepan combine the vegetable broth, 2 Tbs of water and Earth Balance. Cook the potatoes, carrots, and onion  until they are tender but not completely soft (10 minutes on medium heat). While these are cooking,  in a small mixing bowl beat the Ener-G Egg Replacer and 1 Tbs of warm Water until you have the consistency of an egg. When the vegetables have finished, add the vegetables and broth to the mixing bowl.  In a separate bowl, combine the Matzo Meal, Baking Powder, Pepper, Garlic and Salt. Slowly add the dry and wet ingredients into one bowl and mix together. Add the mixture to small oiled pan or casserole dish. Bake for 45 minutes to an hour. Let stand for about 5 minutes and serve.