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Adapted from www.onegreenplanet.org/vegan-recipe/potato-and-onion-kugel-with-sauteed-apples/
Makes about 6 servings

Ingredients:
  • 2 Tablespoons ground flaxseed
  • ⅓ cup warm water
  • 1 Tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • Kosher salt and black pepper
  • 3 medium to large russet potatoes
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 cup chickpea flour
  • Cooking oil spray
Directions:
  1. Preheat the oven to 400°F (200°C). Spray a 9-inch round pie plate with cooking oil.
  2. In a mug, combine the flaxseed and the warm water. Mix and let sit for 5-10 minutes until it thickens.
  3. In a skillet over medium-high heat, heat the oil and add the diced onions. Cook the onions for about 5 minutes until they become softened and translucent. Sprinkle with salt and pepper. Let cool.
  4. Peel and grate the potatoes into a large bowl. I did not squeeze the water out of them. To the bowl, add the onions, parsley and the flax gel. Add the baking powder and the seasoning. Mix well so everything is well-combined. The mixture should be quite wet. Add the flour, ¼ cup at a time, to the mixture. You want the batter to feel less wet and like the potato mixture could hold together.
  5. Transfer the potato and onion mixture into the pie plate. Spread the mixture to fit the pie plate and use a spatula to smooth out the top. Bake for 45 minutes, turning the pan halfway through, until the top is golden brown and crispy. Let cool before slicing. Serve with sauteed apples or sour cream.