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Individual Vegetable Kugels
This recipe is kosher for Passover.
Individual Vegetable Kugels Eileen Goltz | Pareve
1 hour 15 minutes
10 minutes
35 minutes
12 muffins

  • 3 Tablespoons Passover margarine
  • 1 medium onion, chopped
  • ½ cup celery, chopped
  • 1½ cups carrots, grated
  • ¼ cup red bell pepper, seeded and chopped
  • ¼ cup green bell pepper, seeded and chopped
  • 10 oz. frozen spinach, cooked and well drained
  • 3 eggs, well beaten
  • ¼ teaspoon ground nutmeg (optional)
  • ⅔ cup ground almonds or walnuts

  1. Preheat oven to 375°F. Grease or spray 12 muffin tins or ramekins with nonstick Passover cooking spray.
  2. Melt margarine in a heavy saucepan over medium high heat. Sauté onion, celery, carrots and peppers for 2-3 minutes or until the onions are translucent. Set the mixture aside.
  3. Place drained spinach in a bowl. Add the eggs and nutmeg and mix. Season to taste with salt and pepper to taste.
  4. Add the sautéed vegetables and ground nuts. Mix thoroughly and then spoon the mixture into the prepared muffin tins.
  5. Bake 35-40 minutes. Cool 10-15 minutes before removing from tins.