This sweet and peppery vegan healthy noodle kugel is delicious. It has all the taste points of traditional kugal while being lighter and healthier. It tastes good hot, lukewarm or cold.
About Traditional Kugel Recipes
Traditional kugel recipes are made using lots of animal dairy product – milk, eggs, butter….. to say the least they are heavy! In addition to that sweet kugels also include sugar.
About This Plant-Based Kugel Recipe
This recipe includes silken tofu instead of dairy. Silken tofu is a magical ingredient in that it binds this dish together and adds a creamy texture. Silken tofu also has nutritional benefits that you can read about here. In addition to tofu, this dish also contains pasta, mushrooms, vegetable broth and black pepper.
In a large bowl, combine the flour, baking powder, baking soda, sea salt, and pumpkin pie spice; whisk to blend.
In a separate large bowl, whisk together the applesauce, non-dairy milk, honey, and vanilla. Add the dry to the wet ingredients and stir to combine. Don’t overmix.
Lightly oil the Bundt pan with Earth Balance. Pour the cake batter into prepared baking pan.
Bake in 350 F (180 C) oven for 15 minutes. Reduce oven temperature to 325 F (160 C) and bake for 45 more minutes. Top should spring back to the touch when finished.
Cool completely before inverting onto a plate.
To prepare the glaze: In a small saucepan, combine the honey with the cornstarch and whisk to remove any lumps. Bring to a simmer over medium heat while stirring constantly. Cook for a few minutes until it thickens. Remove from the heat to cool.
To garnish the cake: Either dust the cake lightly with powdered sugar or evenly drizzle the cake with the honey glaze.