From the Jewish Food Hero Kitchen: Healthy Noodle Kugel

No Comments


“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



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


8-quart stock pot

10-inch sauté pan


Blender or food processor

Large mixing bowl

9 inch round baking pan


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


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


  • 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


  • 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



Share to Facebook Share to Twitter Share to Pinterest Share via email

Leave Your Comment

Comments are welcomed and encouraged, but please be thoughtful and courteous. As the old adage goes, if you don’t have anything nice to say, don’t say anything at all. We reserve the right to edit or remove comments that violate the spirit of these guidelines, including comments that we deem to be offensive, off-topic, self-promoting, or spammy. This comment policy is subject to change at any time.