Tuesday, December 29, 2015

Sweet Noodle Kugel

We made this as a side with our Holiday meal and it was a hit.  So sweet and creamy.

Sweet Noodle Kugel
Recipe by Nava Atlas – from Vegan Holiday Kitchen Cookbook
8 servings

8-10      ounces ribbon-style vegan noodles
8            ounces soft tofu
1            8-oz. container vegan sour cream
1/4         cup agave nectar or maple syrup
1/3         cup dark or golden raisins
1            medium apples or pear, peeled, cored, and cut into small, thin slices
1/4         cup Earth Balance or other non-hydrogenated margarine, melted
2/3         cup natural granulated sugar
2            teaspoons vanilla extract
1            teaspoon cinnamon

Preheat the oven to 350 degrees

Cook the noodles according to package directions, then drain.

Meanwhile, cut the tofu into 3 to 4 slices, blot well between layers of paper towel or clean tea towel.  Transfer to a large mixing bowl and mash until finely crumbled.  Stir in the sour cream and agave nectar.

Stir in the cooked noodles and all the remaining ingredients.  Transfer the mixture to an oiled, shallow, round or rectangular 2-quart casserole dish. 

Bake for 35 to 40 minutes, or until the top begins to turn golden.  Let stand 15 minutes before serving.  This is also good served at room temperature.

NOTE:  Kugel is traditionally made with egg noodles, but you can substitute them with quino ribbon noodles or rombi (a short flat pasta shape).

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