NOODLE KUGEL

This noodle pudding is served during the Jewish New Year and at Hanukah. The traditional kugel recipes use eggs, butter, sour cream and cottage cheese and refined sugar. This remake is subtly sweet and has all the creaminess of a traditional kugel recipe with a surprise crunch from the pecans! The noodle pudding is delicious served at room temperature.

Serves: 8-10

Prep time: 10 minutes

Cook time: 35-40 minutes

  • 14 ounces ribbon-style noodles (see note)
  • 1 flax or chia egg (1 Tbls. flax or chia seed combined with 3 Tbls. water)
  • 8 ounces soft tofu
  • 1/4 cup agave nectar or maple syrup
  • 2/3 cup dark or golden raisins
  • 1 medium apple or pear, peeled, cored, and cut into small, thin slices (I like the tartness of a Granny Smith apple)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350º F.
  2. Cook the noodles according to package directions, then drain.
  3. Meanwhile, put the tofu in a food processor. Add the maple syrup, applesauce, cinnamon and vanilla until well blended into a creamy mixture.
  4. Pour the creamy mix into a large bowl.
  5. Stir in the cooked noodles, the raisins, chopped apples and pecans. Mix well.
  6. Transfer the mixture to a spray-oiled, shallow round or rectangular 2-quart casserole dish.
  7. Bake for 35 to 40 minutes, or until the top begins to turn golden. Let stand 15 minutes before serving.
Recipe Note

I used medium-wide brown rice noodles by Tinkyada to keep the recipe gluten free and plant-based. You can choose to use other types of ribbon style noodles except savory based.

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