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Melody's Vegan Noodle Kugel Recipe

Ingredients:
  • 1 12-oz package wide vegan noodles (I used farfalle; broken lasagne noodles would work as well)
  • 1 15-oz package soft or silken tofu (I used Nasoya Enriched)
  • 3/4 cup Sucanat (you can put in less if this turns out too sweet for your taste)
  • 15 oz. raisins, or more, or less, depending on how much you like raisins (you can also substitute chopped peaches or some other fruit if you have a raisin aversion)
  • 3-4 tart apples, cut into small cubes (I like Granny Smiths best)
  • 1/4 cup applesauce
  • cinnamon to taste and for dusting
  • cardamom powder to taste
  • ginger powder to taste
  • vanilla to taste
Directions: 

1. Cook noodles according to package directions and drain.
2. Using an electric mixer or blender, cream the tofu with the vegan sugar, vanilla, and spices until smooth.
3. In a large bowl, mix all of the ingredients together until everything is well coated with the tofu “batter.”
4. Pour everything into a lasagne pan or other pan with high sides.
5. Bake at 425 degrees (F) for about 25 minutes or until the top is pretty dry and nicely browned.
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