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What’s crispy, golden, and 100% worth turning on your oven for this Passover? This vegan potato pugel recipe! Take a deep breath and picture it now: tender layers of shredded potato, onions, and seasoning, baked to crispy-edged perfection. Simple, delicious, potato nirvana. Just a handful of ingredients, one pan, and you’ll have a golden masterpiece that’s so good, everyone will be shamelessly fighting over the edges (because edges = crispy jackpot).
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For generations, Ashkenazi Jewish families have relied on kugel to make Shabbat—and life in general—more delicious. This recipe has been passed down in my family, and it’s basically the same base recipe we use to make vegan latkes.
On our Pesach table, this kugel takes its rightful place alongside vegan matzo ball soup, tzimmes, and the charoset my family loses their minds over before we sing Dayenu till the cows come home...
Back in the day, kugel was round. History nerd fact: the Yiddish word “kugel” means “sphere”, but somewhere along the way some genius figured out that cooking it in thick cast iron pans = maximum crispy edges. Anyway, nowadays, most people take the word to mean pudding, in a kinda broad sense.
Whether you’re here for tradition or just chasing those carb-loaded dreams, you’re gonna crush this. Grab your potatoes, flex those grating muscles (because it’s basically cardio), and let’s get cooking.
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🥰 Why you’ll adore this Potato Kugel recipe
✅ Tested and Approved Worldwide: All of the vegan Jewish recipes I share get put through their paces by an amazing team of testers worldwide, and this vegan kugel recipe is no exception. It comes out crispy, golden, and perfect every single time.
♻️ Waste Not, Want Not: We’re squeezing every bit of goodness out of those potatoes. The starchy gold that collects at the bottom of the bowl? That’s our secret binding agent. The cruddy, flavorless water? Kicked to the curb where it belongs.
🛒 Pantry-Friendly Ingredients: No need for a special trip to the store; everything you need is probably already in your kitchen. Simple and accessible.
✊ Vegan AF: Like all of my vegan recipes, this one is 100% plant-based—no eggs, no dairy, no harm. Just crispy, golden, animal-friendly goodness.
👉 Steal my most popular vegan Jewish recipes!
This 5-day guide to supremely bangin' plant-based Ashkenazi cooking is 100% FREE, & you'll love it so much 🥰
🥔 Ingredients for vegan potato kugel
The Potatoes
Russets, the starchy workhorses, are the key to kugel’s crispy crust and fluffy interior (the fluff's the same reason why they are my go-to for dairy-free mashed potatoes). Their high starch content binds the mixture beautifully, especially when combined with the reserved sediment after draining. If you can’t find russet potatoes, Yukon Golds are a solid backup, though the waxy texture will result in a creamier kugel with less crisp edges.
Not a potato person? Maybe these vegan zucchini latkes (which are also Kosher for passover) could be a better option for your mean potato-hating lifestyle.
Potato Starch
Potato starch is the naturally gluten-free binder helps keep this plant based potato kugel firm and sliceable without the need for eggs. Tapioca starch or cornstarch will work as a substitute, but make sure they’re kosher for Passover.
Matzoh Meal
Nothing beats Streit's matzoh meal—it's been my go-to since childhood, when my dad would take my sister Anna and me to stock up at the Streit's matzoh factory every year before Passover. Yehuda and Manischewitz get the job done, but my heart (and kugel) will always belong to Streit's. This finely ground matzoh adds just the right structure and keeps the kugel light. 'Sides which, you can use up any leftover matzo meal to make these bonkers-good vegan matzo meal pancakes the next morning.
White Pepper
White pepper has this mellow, smoky heat that I’m kind of obsessed with—I use it in bihun goreng, tofu banh mi, and my vegan alfredo sauce all the time. It also blends right into the kugel, but if you’re cool with a more pronounced bite (and don’t mind the specks), black pepper gets the job done too.
Oil
Canola, sunflower, vegetable, or non-extra virgin olive oil all work great for baking this traditional kugel. They’ve got high smoke points and mild flavors that let the potatoes and onions shine. Skip the extra virgin olive oil—it’s too strong and could burn at high heat.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Sweet Potato Kugel
Swap the russets for shredded sweet potatoes to create a kugel with a subtle sweetness and gorgeous golden-orange color—perfect for Rosh Hashanah, when sweet dishes symbolize a sweet new year. If you’ve still got sweet potatoes left after making this, rock out some vegan sweet potato latkes with 'em.
Vegan Sausage Kugel
Not one for Passover, but if you’re on the hunt for a hearty, crispy breakfast alternate to hash browns, this version of vegan yapchik hits the darn spot. Crumble in some vegan sausage (smoky vegan chorizo or pan-fried bits of vegan breakfast sausage work beautifully too) into the kugel mix and bake it to crispy perfection. Serve with tofu scramble or a drizzle of homemade sriracha for a savory, satisfying breakfast.
📖 How to make Classic Vegan Potato Kugel
Follow these step-by-step photos and helpful tips for a flawless kugel. Or, scroll down for the easy-to-print recipe card.
Step One
Shred-y or Not, Here I Come:
Peel the russet potatoes and onions, then shred them using a box grater or the shredding attachment on your food processor.
Step Two
In Drain in the Membrane:
Toss the shredded mixture into a colander set over a bowl and give it a very thorough squeezing and massaging with your hands to drain out as much excess water as possible.
Step Three
Starch Wars:
Let the liquid you just squeezed out settle for a few minutes, and you’ll notice a layer of starch at the bottom of the bowl. Carefully pour off the water and keep that starch—it’s going back into the mix.
Step Four
Potato Splinter Group:
In a few small batches, add the drained potato and onion shreds to a food processor and pulse with the s-blade attachment a few times to chop them into smaller bits (but don’t fully purée them).
Step Five
Mix-takes Were Made:
Transfer the potato-onion mix back to a bowl and stir in the reserved starch, potato starch, matzoh meal, salt, and white pepper. Mix gently until everything is evenly combined, but don’t overwork it—you want it well-mixed, not dense.
✅ Up to this point, this is the same method/recipe I use for making my vegan latkes. So come Hanukkah time, you'll already have a game plan in mind!
Step Six
Skillet Me Softly:
Heat the canola oil in a heavy, ovenproof skillet (cast iron works best) over medium-high heat for about 90 seconds. Once the pan and oil are hot, spread the potato mixture evenly across the pan, pressing it gently to the edges. For extra crispy magic, drizzle a bit of the sizzling oil from the sides over the top.
Step Seven
Crust Me, I’m Delicious:
Pop the skillet into a preheated oven at 400°F (205°C) and bake for 45 minutes, or until the top is golden brown and crispy, and the center is cooked through.
Step Eight
Drop It Like It’s Hot:
Slice that crispy, golden kugel while it’s hot, sprinkle with coarse salt, and garnish with fresh parsley. Serve it with applesauce, vegan sour cream, or both because, why not? Whether it’s Passover, Shabbat, or just a Tuesday craving, this kugel is always a winner.
💡Serving Ideas
Outside of the obvious accompaniments for Passover, kugel rocks all year round!
It makes a killer side to have with vegan chicken noodle soup, vegan borscht (like as an alternative to the obligatory vegan pierogies), or roasted carrot lentil soup.
Don’t forget lots of vegan challah for dunking into your soup.
For dessert, go big with a slice of vegan chocolate babka, because if you’re doing comfort food, might as well go all in. Depending on the holiday, you’ll want to dig into vegan hamantaschen (Purim), vegan sufganiyot (Hanukkah), vegan flourless cake (Pesach), or go with timeless favorites like vegan rugelach and vegan apple kugel.
👉Top tips
- Choose the Right Potatoes: Russet potatoes give a fluffier interior and a crispier crust due to their high starch content. Avoid waxy varieties like red potatoes, as they can result in a denser kugel.
- Preheat Your Baking Dish: Pop your oiled baking dish in the hot oven as it preheats. Pouring the potato mixture into a hot dish helps create that crispy crust we all love.
- Mind the Bake Time and Temperature: Baking at 400°F (205°C) for about 45 minutes ensures a golden-brown crust and a tender interior. Every oven is different, so keep an eye on it to avoid overbaking.
- Let It Chill (Unless You Want a Freddy Krueger Situation): Resist the urge to dive in straight from the oven—unless third-degree burns are part of your dinner plans. Let the kugel rest for at least 15 minutes so it sets properly, making it easier to slice without falling apart (or melting your face off).
🤷♀️ Recipe FAQs
Technically, yes. But should you? Absolutely friggin’ not.
Freezing kugel turns that beautiful, crispy crust into a sad, soggy potato brick. You worked too hard for that golden perfection just to watch it get freezer burn and die a slow, disappointing death. If you’ve got leftovers (impressive restraint, by the way), refrigerate them and reheat in the oven—your future self will thank you.
Potato kugel is a classic in Jewish tradition, but the usual recipe contains matzo meal, which has gluten. Luckily, making it gluten-free is easy. Just swap in gluten-free matzo meal or a mix of cassava flour and almond flour for a similar binding effect, while still keeping it kosher for passover. If you're using packaged starches, double-check that they’re certified gluten-free, to avoid sneaky cross-contamination.
You can, but glass doesn’t get as hot as metal, so the crust won’t be as crispy, golden, or crunchy. My go-to is a cast-iron skillet—it delivers the best texture and is way easier to clean after.
If you must use glass, add the oil and preheat it in the oven before you add the potato mixture. This will give the kugel a jump-start on crisping up.
A thickness of about 1 to 1.5 inches is ideal. This allows the kugel to cook evenly, ensuring the center is tender and the top and edges are crispy. If the kugel is too thick, the middle may stay undercooked while the outside over-browns.
Yes, and it’s a lifesaver! The shredding attachment on a food processor, makes quick work of grated potatoes, and cuts your prep time in half. After shredding, give the mixture a quick pulse with the regular blade to break down the shreds slightly—this helps everything bind better without turning it into a mushy puree.
❄️ Refrigeration:
Once the kugel has cooled completely, transfer it to a reusable airtight container or cover the dish it was baked in with aluminum foil or beeswax wrap. Store it in the refrigerator for up to four days.
🔥 Oven Reheating:
Preheat your oven to 350°F (about 175°C). Place the kugel in its original baking dish or a heatproof dish and cover loosely with foil to avoid drying out. Reheat for fifteen to twenty minutes, uncovering for the last five minutes to refresh the crispy top.
✌️You'll love these vegan passover recipes too:
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Vegan Potato Kugel Recipe
Equipment
- large skillet (12 inch, oven-safe)
Ingredients
- 8 russet potatoes medium, peeled
- 1 onion large, peeled and quartered
- 2 tablespoons potato starch
- ¼ cup matzo meal
- 2 teaspoons salt or to taste
- ½ teaspoon white pepper
For Baking:
- ½ cup canola oil vegetable oil or sunflower oil
Optional For Serving:
- Coarse salt
- Parsley leaves
- applesauce
- Vegan Sour Cream
Instructions
- Preheat the oven to 400°F (205°C).
- Shred the potatoes and onion using a box grater or the shredding attachment of a food processor.
- Transfer the shredded mixture to a colander placed over a bowl. Squeeze the mixture by hand or use a plate with a weight on top of it to drain as much liquid as possible over the course of a few minutes.
- Let the liquid in the bowl settle for a few minutes, then carefully pour off and discard the water, reserving the starchy sediment at the bottom.
- Place the drained potato and onion mixture in a food processor and pulse a few times to break the shreds into smaller pieces, but do not purée. Transfer back to the bowl with the reserved starch and stir in the additional potato starch, matzo meal, salt, and white pepper until thoroughly combined.
- In a heavy, ovenproof 12- to 13-inch skillet (preferably cast iron), heat the oil over medium-high heat for 90 seconds. When the pan and oil are hot, carefully spoon the potato mixture into the hot oil, spreading it evenly to the edges of the pan. Using a spoon, drizzle a small amount of hot oil from the sides of the pan over the top.
- Transfer the skillet to the preheated oven and bake for 45 minutes, or until the top is crusty brown and the center is cooked through.
- Serve hot or warm, garnished with coarse salt and parsley leaves. Accompany with applesauce and vegan sour cream, or other Passover fixings.
Notes
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Eleanor says
I don't know if I used the right oil quantity - the recipe says 1/3 cup, but the directions say 1/2 inch, which is a LOT more oil in the skillet! Help?
Adam Sobel says
Sorry for the confusion. Yes ⅓ cup should be used. -My mother makes hers with quite a lot more oil (½ inch is right in her case), but I since revised the recipe to be a lot less greasy. I will make the edit. Thanks for bringing it to my attention <3
Reshyll says
Wow, was never a fan of potatoes in general but this recipe got me hooked. 💯💯