Vegan Sweet Noodle Kugel recipes - Main course

Author: Charlie Trammell

Main course Breakfast Dessert Side dish Breakfast amp

This and other traditional recipes for the Jewish holidays by Lisa Stander-Horel are featured in Gluten Free & More‘s Gluten-Free Holidays guide. Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard.

Gluten-Free, Dairy-Free Noodle Kugel
Vegan Sweet Noodle Kugel
Noodle Kugel
Vegan Spinach Noodle Kugel
How to bake Kugel noodles?
Is Spinach noodle kugel dairy free?
What is Kugel pudding?
What is the best pasta to use for Kugel?

Gluten-Free, Dairy-Free Noodle Kugel

Here is a gluten-free dairy-free kugel recipe to keep using for years to come! Stick with the quantities for noodles and liquid or the kugel may be too dry. Serve kugel warm from the oven or gently reheat it in a low oven (cover the dish with foil to keep it moist). For best results, do not replace eggs with an egg substitute. This and other traditional recipes for the Jewish holidays by Lisa Stander-Horel are featured in Gluten Free & More‘s Gluten-Free Holidays guide.
Provided by: Lisa Stander-Horel
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 9 servings
Number of ingredients: 11

Ingredients:

6 ounces wide gluten-free rice noodles
1 cup dried apricots (, chopped)
1 cup golden raisins
10 ounces sour cream or dairy-free sour cream alternative
6 whole large eggs
4 tablespoons unsalted butter or dairy-free butter alternative (, melted)
1/4 cup sugar
1/2 teaspoon ground cinnamon (, extra for sprinkling on top)
1/2 teaspoon fresh lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

Nutrition:

How to cook:

Preheat oven to 350 degrees F. Grease a 9x9-inch baking pan. Set aside.
Break rice noodles into short pieces. Cook noodles in salted boiling water until just barely al dente, no more than 4 minutes. Rinse in cold water. Drain well.
Chop dried apricots into raisin-sized pieces. Mix with raisins and place in a large bowl. Add the sour cream, eggs, melted butter, sugar, cinnamon, lemon zest, salt and vanilla to the bowl. Stir until incorporated.
Add the rinsed noodles and fold in gently. Spoon mixture into prepared pan.
Place in preheated oven and bake 35 to 45 minutes or just until it looks set, golden brown and slightly wiggly in the center. (Baking time varies depending on pan size, shape and oven temperature.)
Remove from oven and let cool slightly. Cut into squares and serve.

Notes: Sweet Noodle Kugel — A Jewish Holiday Classic, In a large mixing bowl, mash the tofu and cream cheese together until finely crumbled. Stir in the cooked noodles and all the remaining ingredients. …

Tags:

gluten-free dairy-free noodle kugel

Vegan Sweet Noodle Kugel

This vegan kugel is made with tender noodles baked into a creamy casserole with cinnamon, sugar, and raisins. A delicious breakfast, dessert, or sweet side dish!
Provided by: Alissa Saenz
Total time: 295 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Jewish
Number of ingredients: 11

Ingredients:

8 ounces dried mafalada pasta
1 cup raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
2 1/2 cups unsweetened non-dairy milk, (divided)
1/2 cup organic granulated sugar
1/4 cup cornstarch
2 teaspoons lemon juice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 cup vegan butter
1/2 cup raisins

Nutrition:

How to cook:

Preheat the oven to 375°F and lightly oil a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
While the pasta boils, place your cashews into a blender or food processor bowl with 1 cup of milk. Blend until smooth.
Add the remaining milk, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Blend again until combined.
When the pasta has finished boiling, drain it into a colander, then transfer it to a large bowl or back to the pot you boiled it in.
Stir the butter into the hot pasta until it fully melts.
Stir the cashew mixture into the pasta, then stir in the raisins.
Transfer the mixture to the baking dish.
Cover the baking dish and place it in the oven. Bake for 20 minutes, then uncover and bake for about 20 minutes more, until the top layer of noodles starts to brown.
Remove the dish from the oven and place it on a cooling rack to cool. The casserole will continue to set as it cools.
Serve the kugel warm. Divide onto plates and enjoy.

Notes: The BEST Vegan Noodle Kugel Recipe (Super-Easy!), This is the best vegan noodle kugel recipe! It’s perfectly sweet and decadent with a crispy cinnamon sugar topping, all without a drop of dairy. It’s a …

Noodle Kugel

Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard.
Provided by: Jennifer Segal
Total time: 85 minutes
Cook time: 70 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: Jewish
Number of ingredients: 14

Ingredients:

1 cup packed dark brown sugar
1¼ cups all purpose flour, spooned into measuring cup and leveled off
1 teaspoon ground cinnamon
¼ teaspoon salt
1 stick unsalted butter, cold, cut into ½-inch chunks
One 12-oz bag wide egg noodles
4 large eggs
One 8-oz container sour cream
One 8-oz package cream cheese, softened (microwave for 15-20 seconds to soften)
2 cups half & half
½ cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
½ teaspoon ground cinnamon

Nutrition:

How to cook:

Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)

Notes: Gluten-Free, Dairy-Free Noodle Kugel, Add the rinsed noodles and fold in gently. Spoon mixture into prepared pan. Place in preheated oven and bake 35 to 45 minutes or just until it …

Vegan Spinach Noodle Kugel

This creamy Vegan Spinach Noodle Kugel is a fantastic kosher-friendly main or side dish for any holiday meal or even on a weeknight.
Provided by: Liz Madsen
Total time: 35 minutes
Cook time: 35 minutes
Yields: 10 servings
Cuisine: Jewish
Number of ingredients: 10

Ingredients:

12 oz short pasta (see note 1)
16 oz frozen spinach, thawed and drained (or 2 cups cooked spinach)
2-3 tbsp breadcrumbs for topping, optional
2 - 16 oz blocks (396g each) firm tofu, drained but not pressed (see note 2)
1 cup unsweetened non-dairy milk or water
1/2 cup unfortified nutritional yeast (see note 3)
Juice of 1 large or 2 small lemons
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt (to taste)

Nutrition:

How to cook:

Cook pasta according to package instructions, but stop the cooking process when the noodles are ALMOST there--until they’re lightly chewy. They’ll finish cooking in the oven.
While the pasta cooks, make the sauce. Throw the ingredients into the blends and blend it until smooth. Now is a good time to taste it and make any necessary changes.
Next, take your thawed frozen spinach or your cooked fresh spinach and squeeze as much liquid out as possible.
After the pasta is cooked, drain the water from it and return it to the pot. Pour the contents of the blender into the pasta and mix it well.
Using your fingers or two forks, separate the wads of spinach into little pieces and gently stir them through the pasta.
Add the whole mixture to a deep square or rectangular baking dish. Sprinkle with breadcrumbs if you like.
Bake the kugel for 15-20 minutes at 400 F (205 C) until the sauce has set and the noodles have finished cooking. The top may get a little brown. If you’d like it more brown, you can broil it if you have a broiler. (I sadly do not.)
Serve it up and enjoy!
Refrigerate leftovers in an airtight container for up to 5 days.

Notes: Classic Kosher Potato Kugel Recipe (Pareve), Pour the kugel batter into the prepared baking dish and smooth the top with a spatula. Bake the kugel, uncovered, in the heated oven for 1 hour, or …