Fussless Vegetable Kugel
- Number of Servings: 6
Ingredients
1 (6-ounce) package potato kugel mix3/4 cup egg substitute (egg beaters)1 3/4 cups warm water1/4 cup plus 4 tablespoons olive oil1 medium onion, thinly sliced2 cups shredded carrots2 cups sliced mushrooms1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry.1/2 teaspoon white pepper or to taste. Note: Original recipe called for 3 eggs rather than egg substitute
Preheat oven to 425F. Spray a 9-inch square baking pan. Pour the kugel mix into a large bowl. Add the eggs and water. Beat with a fork until well blended. Set aside for at least 10 minutes to thicken . Stir in 1/4 cup oil. Prepare the vegetables: heat 2 tablespoons oil in a large skillet over high heat. Add the onion and cook to golden brown, stirring often. Add to the kugel mixture. Add the carrots and mushrooms to the skillet (no need to wash skillet or add any extra oil). Cook over high heat until mushrooms are beginning to brown, 4-5 minutes. Add to the kugel mix along with the spinach and pepper to taste. Mix well. Transfer to prepared baking pan. Drizzle with remaining 2 tablespoons oil. Bake in preheated oven for 30 minutes. Reduce heat to 375F. Bake 25-30 minutes longer or until nicely browned and firm in center.
Number of Servings: 6
Recipe submitted by SparkPeople user CHIIEDDY.
Number of Servings: 6
Recipe submitted by SparkPeople user CHIIEDDY.
Nutritional Info Amount Per Serving
- Calories: 229.1
- Total Fat: 12.2 g
- Cholesterol: 0.3 mg
- Sodium: 535.7 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 3.9 g
- Protein: 7.7 g
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