Vegetable Kugel Recipe – Healthy & Kosher for Passover

Share the Love!

Make this delicious savory vegetable kugel recipe that’s both a “better for you” kugel AND happens to be Kosher for Passover! When you’re done, try this healthy and wholesome – and Passover friendly – spaghetti squash kugel recipe too! This post contains affiliate links.

---

Before A was born (in 2020, mind you) I stocked my freezer with what I call my “postpartum veggie kugel”.

The thing is – I am a very, very picky eater. I like my carbs. I like specific textures. I don’t like healthy food.

This causes me major issues both when pregnant and nursing – but especially while nursing. I tend to gain and retain all the baby weight back when nursing – and pretty much keep all of it forever.

But I’m not about to restrict myself. I don’t believe in that approach. My best approach is “try to eat better by having better options available.”

This vegetable kugel recipe is one of those few things that I’ll always choose first, willingly and happily, over other available options.

I’m a potato kugel-holic and this is yummy enough that it satisfies even the feinschmecker in me!

About the Kosher for Passover Vegetable Kugel

In a nutshell, this is a basic kugel with potatoes (but MUCH less than potato kugel), broccoli, carrots, zucchini, and onion.

The texture is creamy and yummy like potato kugel. It has a savory flavor that’s not too intense – similar to potato kugel, but with more flavor.

I put in some oil (I used light olive oil as a better neutral oil) but you can skip it – just spray the pan and the top. When I make this as a standalone meal (such as a postpartum kugel), I’ll even double the eggs because then each portion has more substantial protein content. It’ll be eggy that way, but it really doesn’t ruin the kugel.

That combination of starch (thanks to the potato), vegetables, and the protein in the eggier version makes it feel like more of a real meal than most kugels.

There are no fillers, making it a Passover-friendly vegetable kugel recipe – and gluten free too!

You can try playing around with the vegetables inside. I love this particular combo, as the overall flavors combine well, without any of them being very dominant. Carrots are kept to a minimum on purpose – I’m not a big fan of carroty kugels. I just added it for a more diverse flavor.

Using Yukon Gold potatoes for this vegetable kugel not only enhances the texture, but it also means you can scrub instead of peeling.

And finally, it’s easy for this kugel to be very fall-apart-y because of the liquid-heavy veggies. You CAN squeeze the mixture before adding wet ingredients. I just pour off any liquid that came out on its own. The broccoli needs to be defrosted and squeezed – if not it’ll definitely waterlog the kugel.

Freezing your Vegetable Kugel

The million dollar question is always can I freeze this?

I actually invented this for the freezer. So yes, you can.

Is it best fresh? Of course! But it is totally delish if you just pull it out of the freezer and pop it into the oven too.

Freezing/defrosting tips:

• Double wrap to freeze to retain freshness.
• You can pour some hot water on top (a splash for a 1lb kugel – a 5×4 inch pan, a half cup for a larger one). It’ll help it rehydrate well and crisp up.
• Reheat in the oven at 350 uncovered.

I make this kugel year round, for special situations, and for Passover – and I usually make enough to freeze. The main reason is that this recipe does make a full 9×13 inch pan – too much for our family. Only my husband and I eat it. Sadly, my kids “only eat shul kugel” – it’s a thing. They used to eat this kugel too, but now they won’t even try it – it “looks scary and isn’t shul kugel”.

Year Round & Passover Vegetable Kugel Recipe

Keep in mind that vegetables aren’t measured in exact quantity. It’s one of those recipes that can come out different each time you make it. The last time I made it came out the absolute best, so I’m trying to share it as close as possible.

Ingredients

• 1 large yellow onion
• 3 medium yellow potatoes, peel on and scrubbed
• 1 medium zucchini, peel on and scrubbed
• 2 large carrots, peeled
• 16 oz bag of frozen broccoli, thawed and all liquid squeezed out
• 1/2 cup neutral oil (I used light olive oil)
• 6 extra large eggs (see notes)
• 2 t. salt
• A few grinds of black pepper
• 2 t onion powder + 1 t. garlic powder OR 1 T Trader Joe’s Onion Salt (or similar)

Equipment

• Peeler – I highly recommend this one
• Vegetable scrub brush and wash
• Measuring cup
• Measuring spoons
• Food processor – this is the one I have. It’s not the greatest but it’s cheap and it works.
• Nice sized mixing bowl
• Mixing spoon and/or good, big spatula

Steps

1. Peel/scrub and slice your vegetables to fit in your food processor chute.

2. Preheat oven to 425 (I do this usually right before I process vegetable because the timing aligns…)

3. One by bone, shred your vegetables in the food processor. I used the shredding blade for everything– yes even the broccoli! I like my kugel piece-y. You can use the S blade for parts if you’d like.

The broccoli was added in handfuls and pushed in using the pusher to sort of process it.

Pour off any liquids that are in the bottom of the bowl.

4. Add your oil, eggs, and spices. DON’T FORGET THE SPICES! (And no, I’m not giving that warning in a vacuum… Mix well – use your hands sans rings if you need to.

5. Distribute between your choice of pans. This recipe can fit in a 9×13 pan (roughly – it’ll depend on the size of your veggies). It’ll make about two square pans and roughly ten single-serving (1 lb) pans.

6. Bake at 425 for 1.5-2 hours or until crisp on top. Check single servings after an hour. I recommend checking up on any size periodically after the 1-1.25 hour mark just because oven times vary.

Notes

I leave peels on when I can but you can definitely peel the squash and potatoes too!

You can even double the egg content if you want a more protein-rich kugel and don’t mind if it’s a big eggy.

Share the Love!