Best 3 Vegetable Farfel Kugel Recipes

Vegetable farfel kugel is a delicious and versatile dish that can be served as a main course or a side dish. It is made with farfel, which is a type of small pasta, and vegetables, and can be customized to your liking. This article provides three different recipes for vegetable farfel kugel: a classic recipe, a vegan recipe, and a gluten-free recipe. All three recipes are easy to follow and make a delicious and satisfying meal. Whether you are looking for a traditional Jewish dish or a healthy and flavorful vegetarian option, vegetable farfel kugel is sure to please. The classic recipe uses eggs and dairy, while the vegan recipe uses plant-based ingredients such as almond milk and flax eggs. The gluten-free recipe uses gluten-free farfel and flour. All three recipes can be made with a variety of vegetables, such as carrots, celery, onions, and potatoes. Vegetable farfel kugel is a great way to use up leftover vegetables and is a hearty and comforting dish that is perfect for a cold winter day.

Here are our top 3 tried and tested recipes!

VEGETABLE FARFEL KUGEL RECIPE - (3.6/5)

Vegetable Farfel Kugel Recipe - (3.6/5) image

Provided by blum099

Number Of Ingredients 14

Ingredients

1 tablespoon oil
1 green pepper, diced
2 medium onions, diced
2 stalks celery, diced
2 cups coarsely grated carrots
1 (8-ounce) package mushrooms, sliced
1 (10-ounce) package frozen, chopped spinach, thawed and drained
4 cups boiling water
1 (6-ounce) package matzah farfel
7 large eggs, whites only
1 1/2 teaspoon salt
dash freshly ground black pepper
1/2 cup toasted pine nuts
dash paprika

Steps:

Preheat the oven to 375°F. Grease 9x13-inch baking dish. In a large, nonstick skillet, sauté the fresh vegetables in oil for 3 to 5 minutes. Add drained spinach. Pour boiling water over farfel, in a strainer, to moisten. Add farfel, vegetables, salt, pepper, and nuts. Cool. Beat egg whites until stiff and fold into the farfel mixture. Sprinkle with paprika. Put mixture into baking dish. Bake 45 minutes or until browned.

MRS. FEINBERG'S VEGETABLE KUGEL

Mrs. Feinberg's Vegetable Kugel image

Joan Nathan, author of "Jewish Cooking in America" and "The Jewish Holiday Kitchen," shares her recipe for vegetable kugel, one of her most popular Passover dishes. Serve it as an entree or a side dish.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes 9 muffins

Number Of Ingredients 10

Ingredients

1/2 cup pareve margarine, melted and cooled, plus more for muffin tin
1 cup unpeeled, grated Granny Smith apple (1 medium apple)
1 cup peeled, grated sweet potato (1 small potato)
1 cup peeled, grated carrot (about 2 medium carrots)
1 cup matzo meal
1 teaspoon coarse salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup sugar (optional)

Steps:

Preheat oven to 325 degrees. Lightly brush muffin tins with margarine. Set aside. In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty).
Cover with parchment paper and aluminum foil. Bake 30 minutes. Increase oven temperature to 350 degrees, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. Serve immediately.

WILD MUSHROOM AND WILD LEEK FARFEL KUGEL

Wild Mushroom and Wild Leek Farfel Kugel image

Provided by Anne Rosenzweig

Categories Egg Mushroom Side Sauté Passover Leek

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

4 large eggs
12 oz (1 box) matzoh farfel
5 tablespoons sweet butter (or oil)
1 onion, peeled and minced
2 cups wild mushrooms, cleaned and sliced
1 bunch wild leeks or domestic leeks, cleaned and chopped, including bulbs and all greenery (about 2 cups)
4 cups vegetable stock

Steps:

In a large skillet over medium heat, stir together the eggs and farfel. Continue to stir until farfel has absorbed the eggs and gets dry and toasty.
In another skillet, heat butter or oil over medium heat and stir in minced onion. Cook until golden, then add leeks and continue cooking for 15 minutes. In a seperate pan on high heat cook mushrooms for about 4 minutes. Combine leeks, onions and mushrooms.
Add farfel and half of the stock to the leek/onion/mushroom mixture, continuing to stir. Turn heat to low and add 1 more cup of stock. Cook 4 minutes and add last cup of stock. When all the liquid has been absorbed, serve.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around looking for things.
Use Fresh Vegetables: Fresh vegetables will give your kugel the best flavor and texture. If you can, try to use vegetables that are in season.
Don't Overcook the Vegetables: Vegetables should be cooked until they are tender, but not mushy. If you overcook them, they will lose their flavor and nutrients.
Use a Good Quality Farfel: Farfel is a type of pasta that is used in kugel. Make sure you use a good quality farfel that is made with durum wheat.
Season the Kugel Well: Kugel should be well-seasoned with salt, pepper, and other spices. You can also add herbs, such as parsley or dill, to taste.
Bake the Kugel Until It Is Golden Brown: Kugel should be baked until it is golden brown on top. This will give it a nice crust and a delicious flavor.

Conclusion:

Vegetable farfel kugel is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover vegetables and it is also a good source of nutrients. With a little planning and effort, you can easily make a delicious vegetable farfel kugel that your family and friends will love.