From the Jewish Food Hero Kitchen: Healthy Noodle Kugel

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“Most Kugels contain only a few ingredients. The common demonimators being a starch base, eggs and fat.  If the dish lacks any of the basic ingredients, it a casserole rather than a kugel.”

-Gil Marks, Olive Trees and Honey: A Tresury of Vegetarian Recipes from Jewish Communities Around the World

It is time to expand the parameters for kugel.

A modern kugel: a healthy version that tastes good and is good for your body!

This kugel is:

Sweet and peppery

Made from plant based ingredients

Just as tasty as traditional kugal while being lighter and healthier.

Delicious hot, lukewarm or cold

Enjoyed by children and adults alike

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Healthy Noodle Kugel

* Inspired by the Sweet and Peppery Israeli Lokshen Kugal Recipe in Claudia Roden’s Book of Jewish Food

Download a printer friendly version of this recipe here

Serves 6

Tools:

8-quart stock pot

10-inch sauté pan

Spatula

Blender or food processor

Large mixing bowl

9 inch round baking pan

Ingredients:

2 cups of uncooked pasta, (farfelle, fusilli or tagiatelle) can be gluten free

2 cup sliced mushrooms (button, cremini, shitake or a blend of the three)

2 cups of silken tofu

1 onion

½ cup sugar

½ teaspoon salt

4 tablespoon raisins

1 cup of vegetable broth

1 teaspoon pepper (If you are making this kugal for children, you might reduce the pepper to ½ teaspoon.  If you are making the kugal for adults, you can increase the pepper to 1 ¼  teaspoons)

3 ½ tablespoons Energ Egg Replacer

Optional: ½ cup breadcrumbs, can use gluten free

Optional: ¼ cup fresh parsley (or another fresh herb of your choice) for garnish

Instructions:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

  • Fill the stockpot with at least 4 quarts of water
  • Cook the pasta al dente (as you will be baking it)
  • Drain and rinse in cool water
  • Confirm that you have approximately 3 cups of cooked pasta
  • Set aside

Meanwhile:

  • Mix the Energ Egg Replacer with ¼ cup of warm water and set aside.
  • Heat 1 cup of vegetable broth (or water) in a skillet over medium heat
  • Add the onion and mushroom if you are including them and cook and stir for 15 minutes, or until done
  • Add more vegetable broth as needed

In a bowl or blender:

  • Place the silken tofu, sugar, pepper, salt
  • Blend until smooth
  • Fold in raisins, onions (and mushrooms), and the egg replacer
  • Add the cooked pasta and mix well

Then:

  • Spray the baking pan with non-stick oil spray
  • Transfer the mixture to a lightly oiled pan
  • Smooth the top with a spatula and sprinkle evenly with the bread crumbs
  • Cover with foil and bake for 35-40 minutes
  • Remove the foil and add the breadcrumbs
  • Bake for an additional 10 minutes, until the top is lightly browned
  • Let cool slightly before serving garnished with fresh parsley

Download a printer friendly version of this recipe here

If you love this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals

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