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Broccoli Corn Kugel

  • Author: Natasha Nadel
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 10-12 1x


Make this dish ahead of time and use my shortcut ingredients. This is a veganized, gluten-free version of one of my husband’s favorite holiday recipes. It was one of a couple his mom gave me when we got married, so I knew it was an important one. Some of the ingredients I removed from the original recipe include breadcrumbs and eggs.



  • 1 12 oz container silken tofu
  • 1 teaspoon chopped garlic (from a jar is fine)
  • 2 Tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Gefen cubes frozen sauteed onion, defrosted (or saute half an onion yourself)
  • 1 can creamed corn (For a firmer texture and less sugar, use 1 15 oz can plain corn)
  • 20 oz bag frozen chopped broccoli, defrosted (approximately 6.5 cups)


  1. Heat oven to 375.
  2. Grease a 9 x 13 pan with coconut, olive or grapeseed oil.
  3. Add the tofu, garlic, nutritional yeast, salt and pepper to a bowl.
  4. Mix with an immersion blender until all ingredients are incorporated well.
  5. Add the onion and corn and mix well.
  6. Add broccoli and mix again.
  7. Pour mixture into your pan.
  8. Cook at 375 for approximately 40 minutes or until the top is slightly browned. The kugel will still be a bit jiggly at that time.
  9. Cool completely to allow it to firm up.
  10. It’s best if you can refrigerate the kugel overnight and then reheat for your meal.


In trying to create a vegan version of my mother-in-law’s Broccoli Corn Kugel, I was inspired by a recipe for Vegan Broccoli Kugel from

  • Category: Side dish
  • Cuisine: American