I’m a week late with this one, but I wanted to share it because, really, noodle kugel is good anytime of year! This was a treat at my childhood home and I’ve been trying to duplicate my mom’s recipe. The challenge is making it vegan – noodle kugel is all about eggs and dairy. My results really brought me right back to family dinners with all the aunts, uncles and cousins.
Ingredients
- 8 ounces wide noodles – traditionally this is wide egg noodles. I had to substitute bow ties and it worked just fine
- 2 tablespoon vegan butter
- 1 pound extra firm tofu
- 2 cups vegan sour cream
- ½ cup granulated sugar
- ½ cup aquafaba (the liquid from a can of garbanzo beans)
- 1 teaspoon ground cinnamon
- 1 crisp apple (like Granny Smith or Honey Crisp), chopped
- ½ cup raisins, optional
Topping
- 2 teaspoon granulated sugar
- 1 teaspoon ground cinnamon
Directions
- Preheat oven to 375 degrees F. Spray a 9 x 13 inch baking dish with cooking spray.
In boiling water, cook the noodles for just 5 minutes, then drain and rinse with cool water. - In a large mixing bowl, crumble tofu into cottage cheese like texture. Add vegan sour cream, sugar, aquafaba and cinnamon. Mix well then fold in the noodles, apples and optional raisins.
- Pour into baking dish and top with combined topping ingredients.
- Bake until the top noodles get golden brown on the edges and everything is set, about 45 – 50 minutes.
- Let cool slightly before serving. Can be served either warm or cold.
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