Vegan Noodle Kugel
This mildly sweet noodle pudding is a classic Jewish comfort food, and always welcome at celebrations.
Serves: 6 to 8
- 8 ounces medium-width egg-free ribbon noodles, cooked
- 8-ounce container vegan sour cream
- 8 ounces soft or medium-firm tofu
- 16-ounce can drained, crushed pineapple
- 2/3 cup dark or golden raisins
- 1 medium sweet apple, peeled, cored, and grated
- 2 tablespoons nonhydrogented margarine such as Earth Balance, melted
- 1/2 cup natural granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Preheat the oven to 350 degrees.
Cook the noodles in plenty of simmering water until they are done, then drain.
Meanwhile, combine the remaining ingredients in a mixing bowl. Stir in the cooked noodles.
Transfer the mixture to an oiled, shallow 9- by 13-inch casserole dish. Bake for 45 to 50 minutes, or until the top begins to brown crisp. Let stand 15 minutes before serving, then cut into squares.
Note: Eden Foods makes great spelt ribbons, but you’ll have more luck finding these in natural foods stores than in supermarkets. Otherwise, you can use fusilli, or pappardelle (long ribbony pasta)than have been broken into quarters.
- Here are more of VegKitchen’s recipes for Hannukah.
- Here are more recipes for the Jewish New Year.
- Find more ways to make Special Occasions and Entertaining easier and healthier.