“Alexandra- heard you’re going to have your first holiday dinner as a married lady in your home. So… you need my kugel recipe as well as others that I have used and you have tasted. Love, Debi”
I have never been more touched by a gift then when I received The New Enchanted Broccoli Forest cookbook in the mail. One of my mother’s closest and oldest friends, and someone I’ve always held as the kindest spirit, Debi, had 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.
I hope Debi’s kugel finds its way to your holiday table!
Happy Passover, xx
Debi’s Carrot & Zucchini Kugel
inrpired by: The New Enchanted Broccoli Forest , Mollie Katzen
7 medium zucchini, coarsely grated
1 teaspoon salt
5 medium carrots, grated
2 tablespoons extra-virgin olive oil
2 large yellow onions, minced
3 large cloves garlic, minced
3 slices whole wheat matzah, pulverized to fine crumb
¾ cup organic silken tofu, pulverized to smooth liquid
½ 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!
Nutritional Information [per serving= 1/8 casserole]
156 Calories, 24g Carbohydrates, 5.6g Fat, 6.3g Protein, 4.8g Fiber, 8.1g Sugar