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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Carrot Kugel
Not only is this recipe egg free, it's also margarine free.
Ingredients
- carrots - 4 cups, grated
- apple sauce - 3/4 cup
- brown sugar - 3/4 cup
- oil - 1 cup
- lemon juice - 1 teaspoon
- 70% whole wheat flour - 2 cups
- baking powder - 1 tablespoon
- cinnamon - 1 teaspoon
- salt - 1/2 teaspoon
Instructions
- Mix all ingredients together.
- Pour into greased bunt pan.
- Bake at 350 degrees for 1 hour.
- Serve warm.
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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Looking forward to trying this one out next time we have Turkey dinner and invite our vegan friends over:)
you should try zucchini kugel—amazing!!! also your recipe is really good
I have another recipe for zucchini kugel (http://veganstart.com/side-dishes/zucchini-souffle-aka-kishuim-kugel/). It’s more kugel like and less cake like. What do you put in your zucchini kugel?
What size pan do you use for the carrot kugel? How many servings does it make? Are there any substitutions you recommend in order to use less oil?
Thanks!
Hi Suzanne!
I use a medium size bunt pan for making carrot kugel. The pan should be able to hold about 6 cups. This kugel makes at least 12 large pieces. You can replace the oil with apple sauce. I wouldn’t go lower that a 1/2 cup of oil. I hope you enjoy it!
Can regular flour be used in this or does it have to be whole wheat?
Hi Marcy! Regular flour works just fine! Best, Rena