Tri Layered Vegetable Kugel Recipe 445 Food

VEGETABLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Heat a non-stick pan with medium heat.
• Lightly spritz with cooking spray and sauté onion, celery, red pepper and carrots for 5 minutes, until golden.
• Add mushrooms and cook 5 minutes longer.
• Mix in all the remaining ingredients and pour shallow roasting or lasagna pan prepared with cooking spray. Bake uncovered for 45 to 50 minutes until the kugel is firm set.
• Cut into squares and serve.

TRI-LAYERED VEGETABLE KUGEL RECIPE - (4.4/5)

Steps:

• For each layer, boil the vegetables, drain, and mash. Keep them separated in their own bowls according to color. Mix the vegetables in each bowl together with the other ingredients that are listed under their coordinating section until a smooth batter forms. Continue to keep them separated in their own bowls according to color. Sautee the onions in olive oil until golden. Divide evenly among the three bowls. Take out a 10-inch round pie pan with removable sides, a springform pan, and coat it very lightly with some oil, very little. Pour in the white layer, and smooth it around. Pour the orange layer on top, and smooth it around. Add the green layer, smooth it down. Bake for 45 to 55 minutes, on 350°F, until firm and set. Present this on a beautiful serving platter, cut one slice out to show off its layers, and serve.

LAYERED VEGETABLE KUGEL

Steps:

• Prepare 9" X 13" baking dish by rubbing with olive oil or non-dairy margarine.
• For Broccoli Layer: Combine broccoli, eggs, matzo meal, garlic, salt and pepper.
• Spread in even layer in baking pan.
• For Carrot Layer: Cream together oil, brown sugar and egg.
• In a separate bowl, combine matzo meal, baking powder, salt and cinnamon; add to oil mixture.
• Blend in carrots, orange and lemon juice.
• Spread over broccoli layer in pan, taking care not to mix vegetables.
• For Cauliflower Layer: Heat oil onions over low heat 20-25 minutes until translucent and golden brown.
• In a separate pan, saute mushrooms.
• Let cool.
• In a large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper.
• Add sauteed vegetables.
• Spread over carrot layer, taking care not to mix vegetables.
• Bake at 350 degrees for one hour or until a tester inserted in center comes out dry.

VEGETABLE AND FARFEL KUGEL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
• Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
• Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
• Cover and bake in the preheated oven for 30 to 45 minutes.

PASSOVER SPINACH VEGETABLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
• Cool and squeeze dry.
• Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
• Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
• Chop spinach coarsely. Combine with remaining ingredients and mix well.
• Pour into a sprayed 7" x 11" Pyrex casserole.
• Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.

FESTIVE VEGETABLE KUGEL

Steps:

• Preheat oven to 375°F
• Grate zucchini, carrots and sweet potatoes (can be done in the food processor).
• Combine all ingredients in a large mixing bowl and mix well.
• Spray a 3-quart rectangular or oval casserole with nonstick spray.
• Add vegetable mixture and spread evenly.
• Bake in preheated oven for 1 hour and 10 minutes, or until golden brown and firm.