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Vegan Noodle Kugel

vegan noodle kugel recipe

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.

4.0 from 3 reviews
Vegan Noodle Kugel
Author: 
Recipe type: Casserole / noodles
Cuisine: Jewish
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 Vegan Sour Cream or Cashew Cream)
  • ¼ cup agave nectar or maple syrup
  • ⅔ cup dark or golden raisins
  • 1 medium apple or pear, peeled, cored, and cut into small, thin slices
  • ¼ cup Earth Balance or other vegan buttery spread, melted
  • ½ 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.

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

vegan noodle kugel recipe

 

vegan noodle kugel recipe

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19 Comments

  • Reply
    ElaineOster
    December 8, 2014 at 4:43 pm

    Like your recipies

  • Reply
    lena
    December 19, 2014 at 5:32 pm

    Hi. Have you tried this with silken tofu? All i have is silken and firm.

    • Reply
      Nava
      December 19, 2014 at 5:41 pm

      Lena, I’m sure that will work just fine. Enjoy!

  • Reply
    lena
    December 19, 2014 at 5:58 pm

    great! this is my sons favorite food!!!

  • Reply
    Bianca
    October 2, 2016 at 2:19 pm

    Where do the apples, butter, and raisins come into play? Please help!!

    • Reply
      Nava
      October 2, 2016 at 2:21 pm

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

  • Reply
    Pam
    October 13, 2016 at 12:57 pm

    Would you please identify the packaged vegan noodles you used? Thanks!

    • Reply
      Nava
      October 13, 2016 at 1:19 pm

      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.

  • Reply
    Sara
    December 11, 2016 at 12:34 pm

    Do you make the quinoa ribbons or did you buy them? I can’t find them online to purchase anywhere. Thanks.

    • Reply
      Nava
      December 11, 2016 at 2:26 pm

      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.

  • Reply
    Doc
    April 6, 2017 at 1:02 pm

    Rice noodles would work, too.

  • Reply
    Gail
    June 27, 2017 at 2:06 pm

    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!

    • Reply
      Nava
      June 27, 2017 at 8:46 pm

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

  • Reply
    Timi King
    September 30, 2017 at 1:21 pm

    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!

    • Reply
      Nava
      September 30, 2017 at 1:22 pm

      How great, thanks for your kind comment, Timi!

  • Reply
    Timi King
    September 30, 2017 at 1:23 pm

    Tried to press 5 stars but only 2 went through!

  • Reply
    Jeremy
    December 26, 2017 at 8:11 pm

    Made this for the holiday weekend. It was a success with everyone vegans and non-vegans. I also added dried cranberries, toasted almond slices, and substituted agave or maple syrup for honey. Also used whole wheat penne pasta and firm tofu. All worked well and was delicious. Will probably make this again.

  • Reply
    Julie Kessler
    June 7, 2018 at 10:05 pm

    Looks like a wonderful recipe and I’d love to try it. Have any thoughts on a savory version? Do you think it would be good with sauteed onions, and with scallions sprinkled on top? Of course leaving out the vanilla, cinnamon, maple syrup and raisins? Thanks for all the great recipes.

    • Reply
      Nava
      June 7, 2018 at 10:23 pm

      Hi Julie — I’ve never given any thought to a savory version of this, but sure, that sounds great — I might try it myself! If you think of it, come back and let me know how it comes out.

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