Growing up, I always liked side dishes better than the main course. Kugel has always had a special place in my heart. Since I also have a sweet tooth, sweet kugels, like carrot and noodle, reign supreme. Since going vegan, I haven’t tried to make any kugels until now. They usually have a ton of eggs in them.

The more that I cook, the more I realize how unnecessary eggs really are. I think that we’re brainwashed into thinking that eggs are the perfect food and that we can’t live without them. Trust me, it’s really easy. My biggest problem with eggs is finding things that others make that don’t contain them. Maybe one day…. I digress.

This recipe is really good, if I do say so myself. A lot of recipes I make are connected to memories. My mom use to make carrot kugel, practically weekly, for Shabbat. It triggers a lot of happy memories of us sitting at the table and sharing a good meal and singing songs together. Good times.

The recipe my mother made contained margarine (and eggs, but we didn’t know better then). I really try not to use margarine whenever possible. For certain recipes, I don’t have a choice, but for this one, oil works really well.

What is the difference between carrot cake and carrot kugel? Carrot cake is not as moist and you would never serve carrot kugel with any sort of frosting. Carrot kugel is sweet, but less sweet than carrot cake. Kugel is heavier and denser and it’s served warm. Yummy stuff.

In the next few weeks, I’m going to be playing around with some other kugel recipes. Potato should be pretty easy. Noodle and Yerushalmi may be a bit more of a challenge, but I’m up for it! I’ll let you know how it goes. Do you have any suggestions for other kugel recipes?

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