How to make vegan KUGELIS Lithuanian potato pie

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while providing creaminess.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast offers a similar cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Peel some potatoes, leaving the skin on others for color.

Chop one onion into quarters.

Grate the potatoes finely using a blender to achieve a puree-like consistency.

Pour the grated potatoes into a nonstick tin.

Prepare about 1 cup of coconut cream from a tin, discarding the water at the bottom.

Heat the coconut cream until boiling.

Add about 1 cup of soy milk to the boiling coconut cream and mix.

Sprinkle 2 tablespoons of psyllium husk over the mixture and mix well.

Add 1 teaspoon of onion powder, 0.5 teaspoon of garlic powder, and 1.5 teaspoons of salt to the mixture, adjusting salt to taste.

Add optional 0.5 teaspoon of smoked paprika and a good helping of black pepper.

Cut 4 bay leaves into smaller pieces and mix them into the mixture.

Add a second diced onion for texture.

Pour the mixture into the nonstick tin and bake in the preheated oven at 200 degrees Celsius for about 1 hour and 40 minutes until brown on top.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens