... as my mother made it for us, but as I've veggie-amended it.

Merely calling kugel a potato casserole would be to demean the hearty character of this Lithuanian staple! Top it with sour cream or applesauce.

Ingredients

• 3 pounds potatoes
• 1/4 cup potato starch or flour
• 1 small carrot, diced
• 1 onion, chopped
• 2 eggs, beaten
• 1 cup soy milk
• 1 TBSP olive oil, and more as needed
• 1 tsp baking powder
• 2 tsp adobo sauce
• 1 tsp kosher coarse salt
• 1 tsp pepper
• 2 vitamin C tablets, crushed
• 1/2 cup silken tofu
• 3 TBSP lemon juice

Preparation

2. Strain the mush, removing as much water as possible.

3. Dice the carrot and onion. Saute the carrots in olive oil for a minute, then the onions for another. Add the potato starch, adobo sauce, and more olive oil, if needed. Cook until the flour is lightly browned.

4. Beat the eggs.

5. Mix together the grated potatoes, beaten eggs, carrot, onions, roux, soy milk, baking powder, salt, and pepper.

6. Pour the mixture into a well-greased (olive oil)Pyrex baking pan.

7. In 425 °F oven, bake, uncovered for 30 minutes to crisp the top. Decrease heat to 350 °F, and bake for 60 minutes. cover and bake for 30 minutes.

8. Remove from oven and allow to rest for 15 minutes. Cut into small squares and top with tofu sour cream or applesauce.

Vegetarian Comments

• The soymilk, olive oil, carrot, and lack of butter is non-traditional, and my change.
• In place of bacon, I use adobo sauce, liquid smoke, or a tablespoon smoked paprika.
• For a non-dairy sour cream, blend the silken tofu and lemon juice.