by Annie Markowitz
These low-fat & oil-free Vegan Potato Kugel Cups have all the amazing, comforting taste and flavor of traditional potato kugel with a fraction of the calories! Gluten-free & low-calorie - only 37 calories each. Kosher for Passover, too!
If you haven't heard of kugel before, I am not surprised!It is a traditional Jewish food that comes from... ok really I have no idea BUT it is totally delicious.
It tastes similar to hash browns.
This dish is usually made in a square baking dish, but I have been loving individually portioned things these days (like these Skinny Strawberry Muffins that I still can't get enough of!).
They are kind of cute, don't you think?!
Anyway, Passover is right around the corner, so I decided to tap into my roots and make this yummy Jewish dish.
I put my own healthier spin on it by omitting the oil and reducing the fat/calorie content.
These Vegan Potato Kugel Cups are the perfect side dish.
I also like to snack on them! They are easy to whip up, and so savory and satisfying.
For more Passover-friendly dishes, check out this amazing collection of over !
You will love this 7-DAY VEGAN DETOX MEAL PLAN that’s complete with 21 simple & delicious recipes, grocery list, and meal prep schedule! All recipes are gluten-free and contain no added sugar!
Cost per serving: $0.08
Calories per serving:37
Equipment you'll need: grater or spiralizer, large mixing bowl, skillet, muffin tin
makes 18 servings
600g potato (I used 2 large russet potatoes), grated or spiralized
1 medium onion, sliced thinly
2 cloves garlic, minced
1 tsp paprika
1 Tbsp cornstarch or potato starch
salt, to taste
1. Preheat oven to 400F and spray a muffin tin with non-stick spray.
2. In the meantime, sauté your onion and garlicover medium-high heat until they appear soft and translucent.
3. Add sautéed onions/garlic and potato to large mixing bowl, and stir to combine.
4. Add in salt, paprika, and cornstarch to mixing bowl, and stir until veggies are evenly coated.
5. Push mixture into muffin tin (fill each space to the top), and bake for 40 minutes.
Adapted from Kveller.
Vegan Potato Kugel Cups
These low-fat & oil-free Vegan Potato Kugel Cups have all the amazing, comforting taste and flavor of traditional potato kugel with a fraction of the calories! Gluten-free & low-calorie - only 37 calories each. Kosher for Passover, too!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Side Dish
Servings 18 servings
Calories 37 kcal
Ingredients
- 600 g potato I used 2 large russet potatoes, grated or spiralized
- 1 medium onion sliced thinly
- 2 cloves garlic minced
- 1 tsp paprika
- 1 Tbsp cornstarch or potato starch
- salt to taste
Instructions
Preheat oven to 400F and spray a muffin tin with non-stick spray.
See AlsoWhat does the Queen eat?In the meantime, sauté your onion and garlicover medium-high heat until they appear soft and translucent.
Add sautéed onions/garlic and potato to large mixing bowl, and stir to combine.
Add in salt, paprika, and cornstarch to mixing bowl, and stir until veggies are evenly coated.
Push mixture into muffin tin (fill each space to the top), and bake for 40 minutes.
Notes
Adapted from Kveller.
Nutrition
Serving: 1potato kugel cupSodium: 29mgVitamin C: 11.6mgFiber: 1gPotassium: 231mgCalories: 37kcalProtein: 1gCarbohydrates: 8gIron: 0.5mg
Keyword Gluten-Free, Holidays, Low-Calorie, Low-Fat, Oil-Free, Sugar-Free
Tried this recipe?Mention @vegannie_com or tag #vegannie_com!
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© Annie Markowitz (www.VegAnnie.com), 2014-2020. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Annie Markowitz and www.VegAnnie.com with appropriate and specific direction to the original content.
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Reader Interactions
Comments
johanneWonderful idea!!! One think I love about kugel is that if you say it three times in a row you can't help but smile.
My dad made a mean kugel. It is the ultimate comfort food.
Great photos also!- Annie
Haha! So funny and so true. It is sooo delish and definitely a comfort food 🙂
- Rochelle
Can you make and freeze ahead of time?
- Annie
I have never tried freezing them so I'm not sure! Would love to hear how it turns out if you end up trying it 🙂
- Marty Roddy
As a plantbased person and McDougall diet follower i love anything to have fun eating potatoes and other roots/starches.
I just picked up 2 bags of russets and will also use a sweet potato I have at home...mix in.
Now how to serve? Tonight will be with a tomato-y lentil soup but future???- Annie
Hi Marty! That tomato lentil soup sounds wonderful. I love to have these on the side of bean burgers! My favorite bean burger is my Kidney Bean Burger. They are also fun on the side of a "breakfast for dinner" meal with a tofu scramble or tofu scramble burrito!
- Laura
Does it work with potato starch?
- Annie Markowitz
Hi Laura! I haven't tried, but I don't see why it wouldn't work!
- Marlene
Do you drain / squeeze the excess fluid out of the grated potatoes like you would for latkes?
- Annie Markowitz
Yes! If there is excess fluid. Mine didn't have much 🙂
- Marlene
Thanks for replying, Annie. I made it and it came out delicious! Just wondering: what do you saute the onions and garlic in? I used olive oil but I'd love to make this the same way you do ( oil-free ). Thanks in advance!
- Annie Markowitz
Yay!! So glad you liked it! I just use water or vegetable broth to sauté and it works perfectly!
