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Paleo Savory Sautéed Veggie Kugel Recipe

Louise | April 1
Paleo Savory Sautéed Veggie Kugel Recipe

This veggie kugel recipe is from The New Yiddish Kitchen​ ​by Jennifer Robins and Simone Miller.​

I have to admit, I googled what kugel was. Despite being friends with many Jewish people and having eaten at a variety of kosher restaurants in NYC, I had never had a kugel.

So, if you’re also wondering, a kugel is a baked casserole-type dish. And the name actually refers to the round shape that kugels typically used to be. There can actually be sweet and savory kugel dishes, but this paleo kugel recipe is a savory one with sauteed veggies. I’m sure you’ll enjoy it whether you’re Jewish or not.

The New Yiddish Kitchen

Paleo Savory Sautéed Veggie Kugel Recipe #paleo #recipes #glutenfree

Paleo Savory Sautéed Veggie Kugel Recipe #paleo #recipes #glutenfreeéed-veggie-kugel-recipe

Paleo Savory Sautéed Veggie Kugel Recipe

  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Cuisine: Jewish


Most people think of kugels as being slightly sweet with egg noodles, cinnamon and lots of dairy. While that is one tasty preparation, there are certainly others! This one packs in lots of veggies and is perfect for a side dish, yet hearty enough for a meal. Take your pick!


  • 2 tablespoons (30 ml) olive oil
  • 1 zucchini, shredded or julienned
  • 1 large sweet potato, shredded or julienned
  • 1 cup (115 g) shredded rainbow carrots
  • 1 onion, diced
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 3 eggs
  • 1 cup (30 g) baby spinach, chopped
  • 1 tablespoon (3 g) fresh or dried chives, minced
  • 3 tablespoons (18 g) almond flour


  1. Preheat the oven to 350ºF (177ºC). In a large skillet over medium-high heat, drizzle the olive oil. Add the zucchini, sweet potato, carrots, onion, salt, garlic powder, onion powder and black pepper to the skillet.
  2. Sauté. the ingredients on medium-high for 10–15 minutes, shifting the vegetables regularly so that they do not burn. You want them to soften and for any excess moisture to evaporate prior to baking. Turn the heat to high if there is residual liquid in the pan. After the vegetables are cooked and starting to brown slightly, remove them from heat,
  3. allowing them to cool for a few minutes so that they do not cook the eggs.
  4. Once slightly cooled, add the eggs one at a time and stir into the vegetable mixture. Then add the spinach, chives and almond flour. Once combined thoroughly, pour mixture into a greased, 8 x 6 inch (20 x 15 cm) casserole dish. You may use a larger casserole dish, but you’ll need to adjust baking time accordingly.
  5. Now bake the mixture, uncovered for around 45 minutes, or until the center is set. If you choose to use a larger casserole dish, you may need less baking time. Allow the kugel to cool slightly before slicing into squares and serving.


Bubbe’s tip: Have another favorite veggie? Let your hair down, why not?! Add in a variety of other plants to customize your kugel. I won’t tell anyone, you rule-breaker!