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Tricolor Sweet Potato Kugel

  • Prep-time: / Ready In:
  • Makes 8 cups

This vegan kugel uses chia seeds (or ground flaxseeds) in place of the eggs found in traditional kugel. To create a wonderful visual contrast, use purple sweet potatoes along with yellow and orange varieties. (Note that sweet potatoes are often labelled as “yams.”) Serve the kugel with Tofu Sour Cream on the side. 

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  • 4 medium sweet potatoes, orange and purple varieties, peeled and grated (6 cups)
  • 3 tablespoons chia seeds (or ground flaxseeds)
  • 1 medium yellow onion, grated (¾ cup)
  • ¼ cup potato starch or matzo meal
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pinch crushed red pepper flakes (optional)
  • 6 sprigs fresh dill, snipped


  1. Preheat oven to 400°F. Place grated sweet potatoes in a strainer and press to remove excess liquid. Set aside.
  2. Combine chia seeds and ½ cup water in a small bowl. Let sit 10 minutes, stirring occasionally.
  3. Meanwhile, combine sweet potatoes, onion, and potato starch in a large bowl. Season to taste with salt, freshly ground black pepper, and, if desired, crushed red pepper flakes. Mix well. Add chia seed mixture to the large bowl and mix well to combine.
  4. Transfer to a 9x13-inch casserole dish. Bake, covered, 60 minutes. Remove cover and bake 30 minutes more, or until the top is slightly crispy.
  5. Garnish with fresh dill and serve with Tofu Sour Cream.

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about the author

Mark Reinfeld

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award-winning chef and author of eight books, including the best-selling 30 Minute Vegan series and his latest book, Healing the Vegan Way. His first cookbook, Vegan Fusion World Cuisine, has won nine national awards, including “Best Vegetarian Cookbook in the USA.” Mark has over 25 years of experience preparing creative vegan and raw cuisine.

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