Vegan Gluten Free Kugel
If you have never tried Kugel, it is magnificent!
What is Kugel?
Kugel is a traditional Jewish noodle casserole that is commonly served at the Shabbat and on holidays. It’s basically a baked casserole composed of noodles, eggs, sugar, and a fat (typically sour cream, butter and cottage cheese).
Is it a dessert or a side dish?
I guess it depends on who you ask! My husband had never eaten kugel before (gasp!) and he asked me if it was a dessert. This version tastes like dessert to me, but I bet you could serve it as a side dish with brisket.
My version of noodle kugel
Since I have food sensitivities, I can’t enjoy the traditional recipe, so I made it using ingredients that I can eat. I try my best to limit refined sugars, so I opted for coconut sugar.
If you’re not sure about the ingredients, the brands I used in the recipe include Tofutti for the cream cheese and sour cream, Jovial for the gluten free pasta, and Miyoko’s for the vegan butter,.
Prep time: 25 mins
Cook time: 30 mins
Serves: 8
Ingredients
9 ounces gluten free ribbon-style noodles
12 ounces organic non-GMO silken tofu
4 ounces vegan sour cream
4 ounces vegan cream cheese
¼ cup coconut nectar
⅔ cup raisins
1 medium apple cored and cut in small (1/4- to 1/2-inch) dice
¼ cup vegan butter, melted
¼ cup coconut sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
Instructions
Preheat the oven to 350º F.
Cook the noodles according to package directions, drain and set aside.
Drain the tofu and place in a large mixing bowl. Add in the sour cream, cream cheese and coconut nectar and stir until well combined.
Add the cooked noodles and the remaining ingredients. Transfer the mixture to a greased 9 x13-inch baking dish.
Bake until the top begins to brown, about 35 to 40 minutes.
If you decide to try this recipe, let me know what you think!
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