Vegan Yapchik (Potato Kugel with Seitan)

Peeling is traditional and gives a smoother, more uniform texture. Leaving the skins on is totally fine if you want a rustic vibe—but full disclosure, they’ll make the top darker than expected. I learned that the hard way when I skipped peeling once, and my kugel came out so dark that when I gave some to my aunt, she literally asked, “Is this… food?” Yeah, I peel my potatoes now. My kugels look significantly less like shoes that way.

Yapchik has deep roots in Ashkenazi Jewish cuisine, especially among Polish and Lithuanian communities. It’s known as the “hidden kugel” because it sneakily hides a meat layer inside a potato kugel, making it the original surprise-inside dinner. 

Traditionally, yapchik was slow-cooked overnight alongside cholent in a dutch oven, keeping warm until Shabbat lunch—a practical solution for Sabbath cooking restrictions. Back in the day, the meat of choice was whatever was on hand—usually brisket, flanken (short ribs), or even kishke (stuffed derma). Schmaltz (rendered chicken fat) was commonly added for extra richness, making it a true stick-to-your-ribs meal. The overnight version let the meat and potatoes slowly cook together, infusing every layer with deep, savory flavor.

Of course, we’re not about that brisket life dear mommy, so I swap the meat for well-seasoned seitan. It keeps all the layers of flavor and tradition, just without the moos, the oinks and the cruelty. And honestly? The only thing you’ll miss is the nap afterward from your digestive system doing a hard reset.

For the ideal texture, grate the potatoes using a box grater or a food processor with a shredding blade attachment. You want long, thin strands that crisp up on the edges but stay tender inside.

Squeeze out excess moisture from the grated potato using a clean kitchen towel or cheesecloth. This is the secret to keeping this crispy potato cake from becoming a soggy mess.

Regular breadcrumbs work just fine in this recipe, and you won’t notice much of a difference. Since the yapchik contains seitan—which is made with wheat gluten—it isn’t kosher for Passover anyway, so feel free to use whatever breadcrumbs you have on hand.

No, not as it’s written. This recipe uses seitan, which is made from wheat gluten—a definite no-go during Passover. But if you’re looking to make it Pesach-friendly, just swap the seitan for young green jackfruit, or if you are less strict, rehydrated soy curls.

If you are super-strict, soybeans are classified as "kitniyot," which means legumes that are traditionally not eaten during Passover. Just make sure to use kosher-for-Passover matzo meal or another approved binding agent, and you’re all set.

Oh, bless your ambitious heart. I see you dreaming of future-you pulling a perfectly crispy, golden yapchik from the freezer, warming it up, and basking in instant potato glory. But no. Absolutely not.

Freezing yapchik is like trying to freeze a sunset or putting a rainbow in Tupperware—it just doesn’t work. The potatoes turn into weird, watery sponges, the seitan loses its juicy magic, and the whole thing becomes a sad, mushy shadow of its former self. Imagine reheating it and getting a puddle with potato flakes floating around like confused little ghosts. Jewish grandmothers everywhere would shake their heads in synchronized disapproval (they have an innate sense for this sorta thing). It’s a crime against kugel-kind, and I won’t let you do that to yourself.

Look, I get it. You want to be prepared. If you need a make-ahead game plan, just prep the components and assemble it when you’re ready to bake. But freezing the whole thing? Just don’t. Trust me on this one.

This dish holds up beautifully for leftovers, and the flavors get even better after a day or two. Here’s how to keep your yapchik crispy and delicious.

❄️ Refrigerating:
Let the yapchik cool completely, then transfer it to an airtight container or cover the baking dish with a reusable wrap. Store in the fridge for up to 4 days.

🍳 Stovetop Reheating:
Place a slice of yapchik in a lightly oiled pan over medium heat. Sprinkle in a tablespoon or two of water. Cover with a lid and cook for about 10 minutes, flipping once, until heated through and crispy on both sides.

🔥 Oven Reheating:
Preheat oven to 350°F (175°C). Place the yapchik in an oven-safe dish and cover it loosely with foil to prevent excessive drying and bake for about 20 minutes. Bake uncovered for the last 5 minutes to crisp up the top.