Passover is a great time to go gluten-free. Try this delicious, nutritious, savory version of the classic kugel—also egg-free and vegan—that just may become a year-round favorite!
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Preparation Time
15 minutesCooking Time
45 minutesDifficulty Rating
1Serves
12
Ingredients
- 1 Tbsp + 3 Tbsp cup olive oil
- 1 large onion, diced
- 5 medium potatoes
- ⅔ cup natural low-sodium chicken-flavored broth
- 1½ cups quinoa flour, lightly toasted
- 1 tsp rosemary
- 1 tsp marjoram
- 1 tsp thyme
- 1 tsp ground black pepper
- 1 tsp salt or substitute
Directions
- Preheat the oven to 375°F / 180°C. Coat a 9×13-inch / 23×33-cm shallow cake with non-stick cooking spray.
- Heat 1 tablespoon oil in a sauté pan and fry the onion until translucent. Set aside to cool.
- Grate the potatoes.
- In a bowl, mix together the onions, potato, remaining olive oil, broth, flour, and spices.
- Stir in the broth.
- Pour the mixture into the prepared pan. Bake for 35-45 minutes, or until the top of the kugel is brown and crisp. Mix in the flour gradually (i.e. ¼ cup at a time).
- Remove from oven, and allow cool slightly before slicing and serving
This sounds delicious and want to try it but I’m unsure if I am just being a bit daft or what but you add the flour after it has been baked and do not bake it any further once the flour is combined with the potato mixture? Then remove from the oven and cool a little before slicing and serving?
Hi, fanof7osgirl. You add the flour in with everything once the potatoes have been grated, just before baking.
How do you lightly toast quinoa flour and what is it? is this a American site because you talk about thanksgiving
Hi, Marcia. This site is not American, but since many Clubmembers are, we post Thanksgiving recipes. Regarding toasting flour, spread it out thinly on a baking sheet, and place the sheet under the grill setting of your oven; stir periodically to ensure even toasting (and keep an eye on it to prevent burning).