Fussless Vegetable Kugel

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Fussless Vegetable Kugel calories by ingredient
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For Passover. Recipe from Spark User SHOLOMIT in the Passover Recipes thread in the SparkJews forum. For Passover. Recipe from Spark User SHOLOMIT in the Passover Recipes thread in the SparkJews forum.
Number of Servings: 6


    1 (6-ounce) package potato kugel mix
    3/4 cup egg substitute (egg beaters)
    1 3/4 cups warm water
    1/4 cup plus 4 tablespoons olive oil
    1 medium onion, thinly sliced
    2 cups shredded carrots
    2 cups sliced mushrooms
    1 (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.

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