Traditionally, a kugel is a baked dish consisting of egg noodles or a combination of noodles and casseroles.
Spiralized potatoes form the base of these innovative, oil-free mini kugels, which also feature a flavorful blend of sautéed onion, garlic, and paprika bound together by a judicious use of cornstarch. These scrumptious morsels are effortlessly prepared, boasting a harmonious balance of flavors and textures that leave you feeling thoroughly content.
Potato Kugel Cups [Vegan]
Can’t be improved, skipping: SKIP
- Two large Russet potatoes, finely shredded or spiralized into noodle-like strands.
- 1 medium onion, sliced thinly
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 tablespoon cornstarch
- Salt, to taste
Preparing Delicious Vegan Potato Kugel Cups
- Preheat your oven to 400°F (200°C), then lightly coat a muffin tin with cooking spray for effortless removal of the finished treats.
- While cooking, sauté the onion and garlic simultaneously over a moderate to high heat, stirring frequently, until they become tender and transparent.
- In a large mixing bowl, combine sautéed onions, garlic, and potatoes, stirring until well incorporated.
- In the mixing bowl, combine salt, paprika, and cornstarch, then stir until the vegetables are thoroughly coated with the mixture.
- Fill each muffin cup to the brim with the prepared mixture and bake at a temperature of 180°C (350°F) for a duration of 40 minutes, ensuring even cooking throughout.
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