Author Notes: One of my mother’s closest and oldest friends, someone I’ve always held as the kindest spirit, Debi, recently sent me the recipe to her carrot & zucchini kugel (pronounced: koo-gel), a vegan and plant-based casserole that quickly became the centerpiece and legend of every single holiday of my childhood; the dish we begged to help make, fought over for seconds, all scraped the last crumb for.
Nutritional Information [per serving= 1/8 casserole]
156 Calories, 24g Carbohydrates, 5.6g Fat, 6.3g Protein, 4.8g Fiber, 8.1g Sugar —Alexandra Dawson
medium zucchini, coarsely grated
medium carrots, grated
tablespoons olive oil
large yellow onions, minced
large cloves garlic, minced
slices whole wheat matzah, pulverized to a fine crumb
cup silken tofu, pulverized to a smooth liquid
teaspoon black pepper
- Preheat oven to 375 degrees F, rack in the middle. Lightly oil a 9×13 baking pan with olive oil.
- Place the grated zucchini in a colander over the sink. Sprinkle with ½ teaspoon salt and let stand for 15 minutes. Squeeze out all excess moisture; set aside.
- Heat olive oil in a large skillet over medium-high heat until just shiny. Add onion and remaining ½ teaspoon salt and sauté until onion becomes very soft and begins to caramelize, 8-10 minutes. Add the garlic and continue to sauté for an additional 2 minutes. Remove from heat.
- In a large bowl mix together zucchini, sautéed onion, and carrot. Add the matzah crumb, tofu and black pepper, and using your hands (to REALLY get in there) thoroughly combine.
- Spread the vegetable mixture into the prepared pan. Bake for 90 minutes, midway through lightly brushing the surface with a bit of olive oil for a crispy, crispy crust. Enjoy!