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This Cauliflower Leek Kugel is a vegan recipe which uses silken tofu for binding instead of eggs and is made with cauliflower and leeks.


Servings

4 servings

Total time

70 minutes

Cuisines

American

Courses

Dessert, Dinner


Ingredients

  • 2 cups Cauliflower florets (half of a medium head)
  • 1 whole Matza/ Matzoh crackers
  • 6 oz Silken Tofu
  • 1 medium Leek, both white and green parts chopped
  • 2 garlic cloves (minced)
  • 1 small Onion (finely chopped)
  • 2 tbsp olive oil
  • 3 tbsp Fresh chopped parsley (chopped)
  • 3 tbsp dill (chopped)
  • to taste Salt Pepper
  • supermarket roast chicken, approximately 200g once shredded


Method

  1. Preheat oven to 350°F. Grease a 8" square or a 1~1.25 quart baking pan.
  2. Steam, boil or microwave the cauliflower until very tender. Drain and transfer to a large mixing bowl. Mash coarsely with a fork or a potato masher.
  3. Crumble 1 sheet of matzoh into a food processor and process to crumbs. Set aside.
  4. Blend the tofu until smooth.
  5. Heat 1tbsp oil in a pan, add the leeks, onions and garlic (if using) and saute till the leeks are tender and onions are translucent, about 6~8 minutes.
  6. Add the leek mixture to the cauliflower. Mix in the matzoh crumbs and the pureed tofu, along with 1tbsp each of parsley and dill. Season with salt and pepper.
  7. Spread the cauliflower mixture evenly into the prepared baking dish.
  8. Mix the remaining herbs with the chopped almonds. Mix well.
  9. Crumble the remaining ½ matzoh into large crumbs and add the remaining 1tbsp olive oil, Mix well.
  10. Sprinkle the almond-herbs mixture and the cumbled matzoh mixture evenly over the cauliflower mixture.
  11. Bake for 30~35 minutes or until the top is browned and a knife inserted into the center comes out clean.
  12. Remove from the oven and let stand for 10 minutes before serving.

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