Potato Kugel

I cut my vegetarian teeth on Recipes for a Small Planet by Ellen Buchman Ewald many, many years ago - back in the day when everyone was concerned about getting complete proteins at every meal. Well, that's no longer true but still there are a few recipes from that book that I treasure. One of them is for potato kugel. The original recipe called for eggs, milk powder and cheese and/or yogurt. Here is my veganized version.

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

Directions
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 (I like to use a 9 x 14 glass 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.