Need a last minute incredible Passover Kugel that’s paleo friendly? I’m here for you and so is my Paleo Veggie Kugel.
Y’all I am the least prepared for Passover as I ever have been. Too many dang distractions have got me extra off my game. I don’t have ingredients or a menu or a plan. But you know what I *DO* have? A Jewish cookbook. Holla! If you don’t have a copy of The New Yiddish Kitchen , then I must say you are missing out. I wrote this book with Zenbelly  and it was the best way we could keep our bubbes alive and with us; by sharing their recipes and even more recipes inspired by our Jewish culture.
So the funny thing is, sometimes I forget that when I am looking for recipes, that I am a recipe creator. Like how much sense does that make? Zero. And especially when a recipe was written a few years ago, I completely forget that it exists. How sad when we put all that work in to creating them!
This recipe for veggie kugel is funny enough, one of my favorite side dishes…when I remember it. It is so full of flavor and color and nutrition. And it’s something easy enough to make ahead and reheat if the day of cooking is too much to juggle. Plus it makes a fantastic vegetable dish for your vegetarian friends and family, who you know hate bringing their own soy-based brisket every year.
Don’t forget to try Zenbelly’s new lower carb matzo ball recipe  or my Best Brisket Ever ! You’ll love both and even if you are leaving everything until the last minute, you’ll have a feast that will fulfill far better than bitter herbs alone.Print 
Paleo Veggie Kugel
- 2 tbs 30 mL Olive Oil
- 1 Zucchini shredded or julienned
- 1 large Sweet Potatoshredded or julienned
- 1 cup 115 g shredded Rainbow Carrots
- 1 Onion diced
- 1 tsp Sea Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Ground Black Pepper
- 3 Eggs
- 1 cup 30 g Baby Spinach, chopped
- 1 tbs 3 g fresh or dried Chives, minced
- 3 tbs 18 g Almond Flour
- Preheat the oven to 350ºF (177ºC). In a large skillet over medium-high heat, drizzle the olive oil. Add the zucchini, sweet potato, carrots, onion, salt, garlic powder, onion powder and black pepper to the skillet.
- Sauté the ingredients on medium-high for 10–15 minutes, shifting the vegetables regularly so that they do not burn. You want them to soften and for any excess moisture to evaporate prior to baking. Turn the heat to high if there is residual liquid in the pan.
- After the vegetables are cooked and starting to brown slightly, remove them from heat, allowing them to cool for a few minutes so that they do not cook the eggs.
- Once slightly cooled, add the eggs one at a time and stir into the vegetable mixture. Then add the spinach, chives and almond flour.
- Once combined thoroughly, pour mixture into a greased, 8 x 6 inch (20 x 15 cm) casserole dish. You may use a larger casserole dish, but you’ll need to adjust baking time accordingly.
- Now bake the mixture, uncovered for around 45 minutes, or until the center is set. If you choose to use a larger casserole dish, you may need less baking time. Allow the kugel to cool slightly before slicing into squares and serving.