From the Jewish Food Hero Kitchen: Healthy Noodle Kugel



“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
Jewish Food Hero
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  • 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
  • 8-quart stock pot
  • 10-inch sauté pan
  • Spatula
  • Blender or food processor
  • Large mixing bowl
  • 9 inch round baking pan

    Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
  1. Fill the stockpot with at least 4 quarts of water
  2. Cook the pasta al dente (as you will be baking it)
  3. Drain and rinse in cool water
  4. Confirm that you have approximately 3 cups of cooked pasta
  5. Set aside
  1. Mix the Energ Egg Replacer with ¼ cup of warm water and set aside.
  2. Heat 1 cup of vegetable broth (or water) in a skillet over medium heat
  3. Add the onion and mushroom if you are including them and cook and stir for 15 minutes, or until done
  4. Add more vegetable broth as needed
    In a bowl or blender:
  1. Place the silken tofu, sugar, pepper, salt
  2. Blend until smooth
  3. Fold in raisins, onions (and mushrooms), and the egg replacer
  4. Add the cooked pasta and mix well
  1. Spray the baking pan with non-stick oil spray
  2. Transfer the mixture to a lightly oiled pan
  3. Smooth the top with a spatula
  4. Cover with foil and bake for 35-40 minutes
  5. Remove the foil and add the breadcrumbs
  6. Bake for an additional 10 minutes, until the top is lightly browned
  7. Let cool slightly before serving garnished with fresh parsley

; Yield: Serves 6

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





Comments 2

  1. Hey,
    So excited to try this! Have all the ingredients ready tog.
    Are the breadcrumbs added before the kugel is covered or after it is uncovered, or both?

    1. Post

      Eitan: Good questions. Add the breadcrumbs when you uncover the kugel (after it cooks for 35-40 min). Cook with breadcrumbs for additional 10 minutes or until the breadcrumbs are slightly brown.
      Let me know what you think of the recipe. Thanks for taking the time to comment on the blog.

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