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.
This recipe is inspired by the Sweet and Peppery Israeli Lokshen Kugal Recipe by Claudia Roden’s “Book of Jewish Food”
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
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 ½ teaspoons)
3 ½ tablespoons Energ Egg Replacer
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
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 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
This sweet and peppery vegan vegetable kugel is delicious. It has all the taste points of traditional kugel while being lighter and healthier. It tastes good hot, lukewarm or cold.
8-quart stock pot
10-inch sauté pan
Blender or food processor
Large mixing bowl
9 inch round baking pan