Healthy Noodle Kugel- Jewish Food Hero Kitchen

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.

Enjoy this healthier noodle kugel recipe.

baked noodle dish in round baking dish

This recipe is inspired by the Sweet and Peppery Israeli Lokshen Kugal Recipe by Claudia Roden’s “Book of Jewish Food”


Healthier Honey Cake

  • Author: Jewish Food Hero Kitchen



Prep time: 10 minutes
Cook time: 1 hour
Yield: Makes 9 ½-inch 1 bundt cake





  • 2 cups whole wheat flour (or 1 cup whole wheat flour + 1 cup whole wheat pastry flour)
    2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon sea salt  
  • 2 teaspoons pumpkin pie spice (or cinnamon)
  • 1 1/3 cup applesauce
  • 1 cup non-dairy milk
  • ½ cup honey or maple syrup
  • 1 teaspoon vanilla
  • 1 cup of currants (optional)


  • ¼ cup honey
  • 1 teaspoon cornstarch



2 large mixing bowls

Measuring cups 

Measuring spoons


Small bowl

9 ½-inch bundt pan



  • Preheat oven to 350 F (180 C) degrees.
  • 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.



  • 2 large mixing bowls
  • Measuring cups 
  • Measuring spoons
  • Whisk
  • Small bowl
  • 9 ½-inch bundt pan
  • Baking spray
  • Small saucepan



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