Spring is definitely in the air and the Jewish population is preparing for Passover. Like most holidays, Passover is centered around some tasty dishes. Due to strict Kosher and diet rules during the eight day holiday, many vegan staples are restricted such as most grains and for some all legumes (this means beans, tofu, and tempeh). Due to these restrictions, it may seem impossible to make great vegan dishes for your Passover seder, however there are plenty of options. This year, we have put together a yummy Sweet Potato and Carrot Kugel, although there is no high protein base, the sweet potatoes are the most nutritious veggie out there and does contain protein. A quick tip: Quinoa is not a grain but a seed and is accepted during Passover, thus is easily added to most dishes to up your protein intake. For other ideas, see our recipes for Vegan Latkes, Vegan Matzo Ball Soup, and Vegan Potato Matzoh Kugel.

Vegan Sweet Potato Carrot Kugel

Prep Time: 15 Minutes   Bake Time: 45 Minutes

1 Cup Grated Organic Sweet Potato (with or without skin)
1 Cup Grated Organic Carrots
1 Cup Matzo Meal
1/2 Cup Organic Earth Balance 
2 Tbsp Organic Maple Syrup or Agave
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Organic Nutmeg

1 Tsp Organic Cinnamon

Pre-heat the oven to 350 degrees. With a food processor or grader, grate the sweet potatoes and carrots and set aside. Grease a casserole dish with a little extra margarine. In a large mixing bowl, combine the matzo meal, Egg Replacer, salt, baking soda, nutmeg, and cinnamon.  Add in the sweet potatoes and carrots. On the stove top, melt the Earth Balance. Next, pour the melted butter and maple syrup into the bowl and mix together. Pour the mixture into the casserole dish, cover with lid or foil, and bake for 45 minutes.  After 30 minutes, remove the lid to brown the top. Garnish with extra cinnamon and nutmeg.