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Layered Vegetable Kugel




Source of Recipe


Brenda-Lee


List of Ingredients




Broccoli Layer:
1 pound broccoli, fresh blanched or frozen, chopped fine
1 cup eggs or egg substitute
1/2 cup matzo meal
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon white pepper

Carrot Layer:
1/2 cup oil
1 cup brown sugar
1 large egg or egg sub
1 1/2 cups matzo cake meal
1 teaspoon baking powder (see note)
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups shredded carrots
1/4 cup orange juice
1/4 cup lemon juice

Cauliflower Layer:
1/4 cup oil
1/2 cup sliced onion
1 1/2 cups mushrooms
1 pound cauliflower, fresh blanched or frozen, chopped fine
1 cup eggs or egg substitute
1 cup matzo meal
1 teaspoon salt
1/2 teaspoon white pepper

Recipe



Prepare 9" X 13" baking dish by rubbing with olive oil or non-dairy
margarine

For Broccoli Layer: Combine broccoli, eggs, matzo meal, garlic, salt and
pepper. Spread in even layer in baking pan.

For Carrot Layer: Cream together oil, brown sugar and egg. In a
separate bowl, combine cake meal, baking powder, salt and cinnamon; add
to oil mixture. Blend in carrots, orange and lemon juice. Spread over
broccoli layer in pan, taking care not to mix vegetables.

For Cauliflower Layer: Heat oil onions over low heat 20-25 minutes until
translucent and golden brown. In a separate pan, sauté mushrooms. Let
cool. In a large mixing bowl, combine cauliflower, eggs, matzo meal,
salt and pepper. Add sautéed vegetables. Spread over carrot layer,
taking care not to mix vegetables.

Bake at 350 degrees for one hour or until a tester inserted in center
comes out dry. Makes up to 20 servings.