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Potato & Chickpea Noodle Kugel
Total Time: 1 hour, 5 minutes
Serves: 6
Ingredients:
- 4 large organic russet potatoes peeled
- 1 yellow onion peeled
- 3 tsp. Emperors Kitchen Organic Chopped Garlic
- 2 tsp. Redmond Real Salt Ancient Sea Salt
- 1/4 tsp. Simply Organic Black Pepper
- 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor melted
- 2 organic eggs
- 2 Tbsp. Bob’s Red Mill Potato Starch
- 2 Tbsp. Bragg Premium Nutritional Yeast
- 1 box Explore Cuisine Chickpea Spaghetti
- 4 green onions or chives diced
Vegan sour cream
- 1-1/2 cups coconut cream
- 1-1/2 Tbsp. lemon juice
- 1/4 tsp. dried dill
- Pinch salt
Instructions:
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Preheat oven to 350 degrees F.
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Coarsely grate potatoes and onion into large bowl. Mix in salt, pepper, melted coconut oil, eggs, potato starch and nutritional yeast.
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In medium bowl, mix together coconut cream, lemon juice, dill and salt.
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Mix sour cream into potato-onion mixture until well combined.
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Break pasta into quarters by breaking noodles in half, then in half again.
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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.
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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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