Potato kugel

Ingredients

• 3 average potatoes, peeled and grated
• 3 medium carrots, grated with the carrots
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 tablepsoons olive oil
• 1/3 cup silken tofu
• 2 tablepsoons arrowroot powder
• 1 teaspoon salt
• 2 tablepsoons fresh parsley, chopped
• 1/4 cup bread crumbs
• 1 cup grated vegan cheese
• plain vegan soy yogurt

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Preparation

• Heat overn to 350 degrees. Grate potatoes and carrots into salad spinner. Rinse and spin to dry. Set aside.
• Heat oil in small pan and saute onions and garlic until limp. Set aside.
• Combine tofu and arrowroot in small bowl, stirring to mix well. Set aside.
• Into large bowl add potatoes and carrots. Add sauted onions and garlic. Add salt, tofu mixture, parsley and bread crumbs. Mix well.
  
• Place into oiled pan and press down firmly along top.
• Bake for about 40 minutes until starting to brown.
• Add cheese and bake until melted. Serve with soy yogurt if desired.

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