Best 11 Vegetable Kugel Recipes

PASSOVER SPINACH VEGETABLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
• Cool and squeeze dry.
• Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
• Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
• Chop spinach coarsely. Combine with remaining ingredients and mix well.
• Pour into a sprayed 7" x 11" Pyrex casserole.
• Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.

VEGETABLE KUGEL

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.

FESTIVE VEGETABLE KUGEL

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.

SAVORY VEGETABLE AND NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-by-9-inch nonstick pan.
• Cook the noodles according to package directions and set aside.
• Coarsely chop the broccoli and cauliflower.
• Steam the vegetables together for 4 or 5 minutes.
• Set aside to cool.
• Heat the oil in a skillet.
• Add the onion, mushrooms and garlic.
• Sauté for 10 minutes.
• In a large bowl, combine the noodles, broccoli, cauliflower, onion, mushrooms, ricotta cheese, 1/2 cup of the cheddar cheese and dry mustard.
• Toss to thoroughly mix.
• Add salt and pepper to taste.
• Place the mixture in the nonstick pan.
• Sprinkle the remaining cheddar cheese all over the top of the kugel.
• Bake for 30 minutes, or until the cheese bubbles and browns slightly.
• Enjoy!

VEGETABLE FARFEL KUGEL RECIPE - (3.6/5)

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.

PASSOVER VEGETABLE KUGEL

Steps:

• Saute green peppers, onions, parsley and carrots in oil for 5 min. Cook spinach; drain. Combine all vegetables. Add eggs, salt, pepper and matzo meal. Place into a 9x13 pan; sprinkle with paprika. A drizzle of oil over top. Bake 350 for 40 min. Can be made in advance and frozen.

CONFETTI VEGETABLE KUGEL (PASSOVER)

Steps:

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

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

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.

LAYERED VEGETABLE KUGEL

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.

VEGETABLE AND FRUIT KUGEL CUPCAKES

Steps:

• In a large mixing bowl, combine all ingredients. Place the paper muffin cups in the muffin tins. Pour the batter into the cups. They should be two-thirds full. Bake for 20 to 25 minutes or until done in a preheated 350 degree oven.

VEGETABLE-NOODLE KUGEL

Steps:

• Prepare noodles by following package directions; drain.
• Cook onion, carrot, and zucchini in hot oil in a large skillet until vegetables are tender.
• Stir in noodles, sour cream, and the next 4 ingredients.
• Transfer mixture to a greased 2-quart casserole dish.
• Cover and bake in a 350° oven for 25 minutes.
• Sprinkle with parmesan cheese and bake, uncovered, for 5 minutes.