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    Categories: HannukahJewish New YearSpecial Occasions and EntertainingVegan Recipes

Vegan Noodle Kugel

This mildly sweet vegan noodle kugel, made dairy-free, is a classic Jewish comfort food, and always welcome at celebrations such as the Jewish New Year (Rosh Hashanah) and Hanukkah. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky.

Vegan Noodle Kugel
Recipe Type: Casserole / noodles
Cuisine: Jewish
Author: Nava
Prep time:
Cook time:
Total time:
Serves: 8
This mildly sweet noodle pudding, made dairy-free, is a classic Jewish comfort food, and always welcome at celebrations such as the Jewish New Year (Rosh Hashanah) and Hanukkah.
Ingredients
  • 8 to 10 ounces ribbon-style noodles (see note below recipe box)
  • 8 ounces soft tofu
  • 8 ounces (about 1 cup) prepared vegan sour cream or vegan cream cheese (or use homemade [url href="http://www.vegkitchen.com/recipes/vegan-sour-cream/" target="_blank"]Vegan Sour Cream[/url] or [url href="http://www.vegkitchen.com/recipes/cashew-cream/" target="_blank"]Cashew Cream[/url])
  • 1/4 cup agave nectar or maple syrup
  • 2/3 cup dark or golden raisins
  • 1 medium apple or pear, peeled, cored, and cut into small, thin slices
  • 1/4 cup Earth Balance or other vegan buttery spread, melted
  • 1/2 cup natural granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 350º F.
  2. Cook the noodles according to package directions, then drain.
  3. Meanwhile, cut the tofu into 3 or 4 slices, then blot well between layers of paper towel or clean tea towel. Transfer to a large mixing bowl and mash until finely crumbled. Stir in the vegan sour cream or cream cheese, and agave nectar.
  4. Stir in the cooked noodles and all the remaining ingredients. Transfer the mixture to an oiled, shallow round or rectangular 2-quart casserole dish.
  5. Bake for 35 to 40 minutes, or until the top begins to turn golden. Let stand 15 minutes before serving. This is also good served at room temperature.
3.3.3077

Note: This is traditionally made with egg noodles, but look for other soft ribbon noodles like spelt ribbons, or flat, soft rombi pasta.

 

View Comments

    • Bianca, it's step 4, when you add the cooked noodles and all the remaining ingredients. Sorry if that was unclear!

    • Pam, sorry — the note promised in the recipe was inadvertently left out. It should say: This is traditionally made with egg noodles, but look for other soft ribbon noodles like quinoa ribbons, or flat, soft rombi pasta. In the photo, rombi pasta is used. I made the correction and it should show up in the post in a few hours.

    • Hi Sara — I posted this recipe a while back and it seems like quinoa ribbons are no longer available. So I updated this to spelt ribbons, for example: http://amzn.to/2gtdoOa — and rombi pastas is good too. If all else fails, spiral pasta like rotini would be good too.

  • In the years after my mother died (46 years ago) we got repeated phone calls from friends and family asking if she ever wrote down her recipe for egg-based noodle kugel (she did not.) Until now, I have not found a recipe that tastes as good as my mom's noodle kugel. Thank you so much!

    • What a lovely comment Gail, and such a nice tribute to your mom. I'm glad this recipe brought back fond memories!

  • Everyone has always loved my kugle and since becoming vegan a year ago I've been left out of my own kugle! Until now! This is just as good as mine! I just add the brown sugar, bread crumb, cinnamon, and earth balance mixture sprinkled on top (like my original) and people love it. A million thanks for posting this!