Potato & Chickpea Noodle Kugel

Total Time: 1 hour, 5 minutes

Serves: 6


Vegan sour cream

  • 1-1/2 cups coconut cream
  • 1-1/2 Tbsp. lemon juice
  • 1/4 tsp. dried dill
  • Pinch salt
  1. Preheat oven to 350 degrees F.
  2. Coarsely grate potatoes and onion into large bowl. Mix in salt, pepper, melted coconut oil, eggs, potato starch and nutritional yeast.
  3. In medium bowl, mix together coconut cream, lemon juice, dill and salt.
  4. Mix sour cream into potato-onion mixture until well combined.
  5. Break pasta into quarters by breaking noodles in half, then in half again.
  6. In baking dish, arrange a 3/4” layer of potato mixture, a layer of pasta, another layer of potato mixture, another layer of pasta, then a final layer of potato mixture. Sprinkle nutritional yeast over.
  7. Cook 40 minutes. Serve with diced chives and vegan sour cream, if desired.

This recipe was originally published on my Vitacost blog. Check out more recipes here

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