I have a bit of an obsession with kugel. It’s comfort food, culture, and family history all rolled into one. For years, I’ve been trying to recreate a broccoli kugel I had a few times in college. Most of the recipes out there rely heavily on mayo, which isn’t what my taste buds remember. After a lot of experimentation, I’ve finally found my broccoli kugel.
If you’re cooking for someone else at Passover, be aware that many people don’t eat kitniyot at Passover, and this recipe contains kitniyot.
Vegan Broccoli Kugel
4 cups broccoli florets
12-oz package of silken tofu
2 tablespoons nutritional yeast
2 tablespoons neutral oil
vegetable bouillon concentrate (powder, paste, or cubes equivalent to 2 cups broth)
2 tablespoons potato starch
3 tablespoons water
1 teaspoon salt
half an onion, chopped
two cloves garlic, chopped
oil for sauteing
Boil or steam broccoli until soft. Process in batches in the food processor. You want little bits of broccoli, but not broccoli mush. Move the broccoli to a large bowl.
In the same food processor, process silken tofu, nutritional yeast, oil, veg bouillon powder, paste, or cubes, potato starch, three tablespoons water, salt, and a few grinds of pepper.
Saute chopped onion in oil until soft. Add garlic and saute until fragrant, or about thirty seconds. Add to the broccoli in the bowl and mix. Fold the tofu mixture into the broccoli mixture. Put in a greased casserole dish and cook 30 minutes at 350 F.