Kugel: Veggie Matzah


Jewish Veg supporters Dan and Julie Brook have made, enjoyed, and shared this dish at various seders, always with great success. It's simple, delicious, healthy, and perfect for Passover!

Prep time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes


2 cups
matzah farfel (from four sheets of matzah)
6 teaspoons
Ener-G vegan egg replacer (flaxmeal is an alternative )
1⁄4 cup
cold water
onions (medium-size)
red bell pepper
yellow bell pepper
2 cloves
garlic (or equivalent in garlic powder )


Crush up sheets of matzah to make the farfel. 

Prepare the egg replacer, following the instructions on the box. Add cold water and mix into the farfel. Let stand until the liquid is absorbed.
Slowly brown onions in oil, stirring when necessary. 

Add bite-sized pieces of zucchini and the garlic after onions have cooked for a while and mix. You can also use other vegetables, such as squash, eggplant, broccoli and/or mushrooms.

Add salt and pepper and mix. 

Add chopped bell pepper just before you finish cooking the veggies. Then mix again. 

Blend cooked veggies into the farfel mixture.
Preheat oven to 350F. Then put everything in shallow, greased pan for 30 minutes. Cover.
Remove cover for final few minutes.


Visit www.brook.com/jveg.