Vegan Yapchik (Potato Kugel with Juicy Seitan)
User Reviews
5.0
6 reviews
Excellent
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Prep Time
12 mins
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Cook Time
1 hr 12 mins
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Total Time
1 hr 22 mins
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Servings
12 servings
-
Calories
254 kcal
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Course
Main Course
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Cuisine
Israeli
Vegan Yapchik (Potato Kugel with Juicy Seitan)
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Crispy, buttery potato layers hugging slow-baked, garlicky seitan and carrots? Yeah, we’re doing this. Yapchik is the hidden kugel of Jewish cooking, baked low and slow until juicy inside and golden on top. Zero meat, zero eggs—just deep, savory richness in every bite. Good luck saving leftovers.
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Ingredients
To Prep the Seitan:
- 2 tablespoons vegan butter
- 3 ½ cups seitan hand torn into bite size pieces
- 2 cloves garlic minced
- 2 cups carrots peeled and cut into 1 inch chunks
- 2 cups vegetable stock or water
For the kugel:
- 8 Russet potatoes medium, peeled
- 1 onion large, peeled and quartered
- 2 tablespoons Potato Starch
- ¼ cup matzo meal
- 1 ¼ teaspoons salt or to taste
- ½ teaspoon ground black pepper
For Baking:
- 6 tablespoons vegan butter
Optional For serving:
- vegan sour cream
- Vegan gravy
- minced chives
- fresh dill
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Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a deep baking dish.
- In a large skillet over medium heat, melt the vegan butter. Add the torn seitan and cook for 3-4 minutes, stirring occasionally, until lightly browned. Add the minced garlic and carrots, cooking for another 2 minutes until fragrant.
- Pour in the vegetable stock or water, bring to a simmer, and cook for 15-20 minutes until almost all liquid has evaporated and the seitan and carrots are tender. Remove from heat and set aside.
- Using a food processor or box grater, shred the potatoes and onion. Transfer to a wire mesh strainer and squeeze and massage the onions and potatoes to release as much excess liquid as possible.
- Place the shredded mixture in a large bowl along with the potato starch, matzo meal, salt, and pepper to the potatoes and mix until evenly combined.
- Pour half of the potato mixture into the prepared baking dish, spreading it evenly.
- Layer the cooked seitan mixture on top, then cover with the remaining potato mixture, smoothing the surface.
- Melt the vegan butter in a saucepan, and drizzle it evenly over the top. Cover tightly with foil and bake for 50 minutes. Remove the foil and bake for another 20 minutes, until the top is golden and crisp. Let the yapchik cool and set up for 15 minutes before slicing. Serve warm with vegan sour cream or gravy and fresh herbs.
Equipments used:
Notes
- 🥔 Russet-ed Development
- 🥔
- Use starchy potatoes like russets instead of waxy varieties like Yukon Gold for a tender texture and golden crust.
- Use starchy potatoes like russets instead of waxy varieties like Yukon Gold for a tender texture and golden crust.
- 💧 Wrung Direction
- 💧
- After grating the potatoes and onions, wring out as much liquid as possible using a clean kitchen towel. This step is essential for a crispy top layer.
- After grating the potatoes and onions, wring out as much liquid as possible using a clean kitchen towel. This step is essential for a crispy top layer.
- 🍖 Meat Me Halfway
- 🍖
- Distribute the seitan or meat substitute evenly between the potato layers to ensure every bite has a bit of savory filling.
- Distribute the seitan or meat substitute evenly between the potato layers to ensure every bite has a bit of savory filling.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
34g
(11%)
Protein
12g
(24%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Sodium
665mg
(28%)
Potassium
695mg
(20%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3649IU
(73%)
Vitamin C
10mg
(11%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 665mg | 28% |
| Potassium | 695mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3649IU | 73% |
| Vitamin C | 10mg | 11% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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