Best Spring Vegetable Kugel Recipes

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VEGETABLE-NOODLE KUGEL



Vegetable-Noodle Kugel image

Make and share this Vegetable-Noodle Kugel recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (8 ounce) package medium egg noodles
1 onion, chopped
2 carrots, coarsely shredded
1 zucchini, coarsely shredded
1 tablespoon vegetable oil
1 (16 ounce) carton sour cream
1 (12 ounce) carton cottage cheese
1 teaspoon dried rosemary
1/2 teaspoon salt
3/4 teaspoon pepper
1/4 cup grated parmesan cheese

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.

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

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

PASSOVER SPINACH VEGETABLE KUGEL



Passover Spinach Vegetable Kugel image

Make and share this Passover Spinach Vegetable Kugel recipe from Food.com.

Provided by murr433

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

10 ounces spinach
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushroom, chopped
3 egg whites
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal

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.

Nutrition Facts : Calories 75.1, Fat 0.5, SaturatedFat 0.1, Sodium 385.4, Carbohydrate 14.3, Fiber 3.2, Sugar 4.5, Protein 4.9

MIXED VEGETABLE KUGEL (PASSOVER)



Mixed Vegetable Kugel (Passover) image

This is a delicious, super-easy kugel for Pesach or all year. It doesn't contain potato starch or matzo meal and is suitable for those avoiding gluten. I found this great recipe on an online forum.

Provided by blucoat

Categories     Lunch/Snacks

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 8

2 large onions, diced
4 stalks celery, diced
2 bell peppers, diced (preferably red or orange)
4 carrots, shredded
8 eggs
3 teaspoons salt
black pepper
8 idaho potatoes

Steps:

  • Preheat oven to 375°F and grease a 9x13 pan or two 8-inch pans.
  • Saute veggies (aside from potatoes) till limp and slightly colored.
  • Beat eggs, salt and pepper in large bowl.
  • Grate potatoes.
  • Add vegetables and eggs to grated potatoes and mix well.
  • Pour into prepared pan and bake 45-60 min till brown and crusty.

Nutrition Facts : Calories 183, Fat 3.6, SaturatedFat 1.1, Cholesterol 141, Sodium 662.6, Carbohydrate 30.9, Fiber 4.6, Sugar 4.1, Protein 7.7

CONFETTI VEGETABLE KUGEL (PASSOVER)



Confetti Vegetable Kugel (Passover) image

A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes.

Provided by blucoat

Categories     Potato

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 13

3 medium zucchini, unpeeled (1 lb.)
3 carrots, peeled
2 sweet potatoes (about 1 lb.) or 3 large potatoes, peeled (about 1 lb.)
2 medium onions
2 garlic cloves
1/2 cup fresh parsley leaves
3 -4 tablespoons chopped fresh basil or 1 teaspoon dried basil
4 eggs
4 egg whites or 2 additional eggs
1/2 cup potato starch or 1/2 cup matzo meal
1 1/4 teaspoons salt (to taste)
1/2 teaspoon pepper (to taste)
2 teaspoons olive oil

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.

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

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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