Layered Vegetable Kugel Recipes

TRI-LAYERED VEGETABLE KUGEL RECIPE - (4.4/5)

Tri-Layered Vegetable Kugel Recipe - (4.4/5) image

Provided by blum099

Number Of Ingredients 26

Ingredients

FRYING PAN:
BOWL 1: ORANGE
4 medium-sized carrots
1 large sweet potato
2 eggs
3 to 4 tablespoons potato starch
2 tablespoons mayonnaise
1 teaspoon salt
1 pinch pepper
BOWL 2: WHITE
5 medium-sized white-fleshed potatoes, peeled
2 eggs
3 to 4 tablespoons potato starch
2 tablespoons mayonnaise
1 teaspoon salt
1 pinch pepper
BOWL 3: GREEN
6 firm, large green zucchinis
1 large white-fleshed potato
2 eggs
3 to 4 tablespoons potato starch
2 tablespoons mayonnaise
1 teaspoon salt
1 pinch pepper
4 large onions, diced
3 tablespoons olive oil

Steps:

For each layer, boil the vegetables, drain, and mash. Keep them separated in their own bowls according to color. Mix the vegetables in each bowl together with the other ingredients that are listed under their coordinating section until a smooth batter forms. Continue to keep them separated in their own bowls according to color. Sautee the onions in olive oil until golden. Divide evenly among the three bowls. Take out a 10-inch round pie pan with removable sides, a springform pan, and coat it very lightly with some oil, very little. Pour in the white layer, and smooth it around. Pour the orange layer on top, and smooth it around. Add the green layer, smooth it down. Bake for 45 to 55 minutes, on 350°F, until firm and set. Present this on a beautiful serving platter, cut one slice out to show off its layers, and serve.

FESTIVE VEGETABLE KUGEL

Festive Vegetable Kugel image

A colorful dish for holiday dinners, or buffets. Not vegan. This can be made ahead and frozen or reheated. Can use 3 russet potatoes instead of sweet potatoes, or a combination of the two.

Provided by Outta Here

Categories Yam/Sweet Potato

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 lb zucchini, unpeeled (about 3 medium)
3 carrots, peeled
2 sweet potatoes, peeled (about 1 pound)
2 medium onions, peeled and finely minced
2 garlic cloves, peeled and finely minced
1/2 cup fresh parsley leaves, minced
4 tablespoons fresh basil, minced or 1 teaspoon dried basil
6 eggs
1/2 cup matzo meal
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil

Steps:

Preheat oven to 375°F
Grate zucchini, carrots and sweet potatoes (can be done in the food processor).
Combine all ingredients in a large mixing bowl and mix well.
Spray a 3-quart rectangular or oval casserole with nonstick spray.
Add vegetable mixture and spread evenly.
Bake in preheated oven for 1 hour and 10 minutes, or until golden brown and firm.

Nutrition Facts : Calories 101.5, Fat 3.4, SaturatedFat 0.9, Cholesterol 93, Sodium 257.8, Carbohydrate 13.2, Fiber 2, Sugar 3.5, Protein 4.9

VEGETABLE KUGEL

Vegetable Kugel image

As part of the 2005 RecipeZaar World Tour I've been searching for International recipes to introduce new flavors and ideas to our meal plans. This one is from Diabetic Gourmet via a friend, but it looks quite promising. For those like me following the WW Core plan it's Core plus the points for the matzo meal.

Provided by justcallmetoni

Categories Spinach

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

10 ounces frozen spinach, thawed and drained
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushroom, chopped
1 tablespoon olive oil
2 eggs
2 egg whites
1/4 teaspoon salt
1/4 teaspoon pepper
3/8 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal

Steps:

Preheat oven to 350 degrees F.
Heat a non-stick pan with medium heat.
Lightly spritz with cooking spray and sauté onion, celery, red pepper and carrots for 5 minutes, until golden.
Add mushrooms and cook 5 minutes longer.
Mix in all the remaining ingredients and pour shallow roasting or lasagna pan prepared with cooking spray. Bake uncovered for 45 to 50 minutes until the kugel is firm set.
Cut into squares and serve.

LAYERED VEGETABLE KUGEL

Layered Vegetable Kugel image

This kugel involves some work, but it is worth it. I got it from one of my new cookbooks that promotes "new-ish Jewish" cuisine, combining traditional recipes with a modern slant. I usually make this when we have vegetarian guests. It makes a huge amount, so it's a good recipe to bring to potlucks or parties, and you will get all the ooohs and aaaahs when everyone sees the layers, and then again, when they taste a piece.

Provided by Mirj2338

Categories Cauliflower

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 24

Ingredients

1 lb broccoli, fresh blanched or frozen,chopped fine
1 cup eggs or 1 cup egg substitute
1/2 cup matzo meal
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup oil
1 cup brown sugar
1 large egg
1 1/2 cups matzo meal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups shredded carrots
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup oil
1/2 cup sliced onion
1 1/2 cups mushrooms
1 lb cauliflower, fresh blanched or frozen,chopped fine
1 cup eggs or 1 cup egg substitute
1 cup matzo meal
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

Prepare 9" X 13" baking dish by rubbing with olive oil or non-dairy margarine.
For Broccoli Layer: Combine broccoli, eggs, matzo meal, garlic, salt and pepper.
Spread in even layer in baking pan.
For Carrot Layer: Cream together oil, brown sugar and egg.
In a separate bowl, combine matzo meal, baking powder, salt and cinnamon; add to oil mixture.
Blend in carrots, orange and lemon juice.
Spread over broccoli layer in pan, taking care not to mix vegetables.
For Cauliflower Layer: Heat oil onions over low heat 20-25 minutes until translucent and golden brown.
In a separate pan, saute mushrooms.
Let cool.
In a large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper.
Add sauteed vegetables.
Spread over carrot layer, taking care not to mix vegetables.
Bake at 350 degrees for one hour or until a tester inserted in center comes out dry.

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