Kugel is a staple at many Jewish celebrations, and there are many variations—it can be made with sweet potatoes, spinach, or broccoli. Today, we’re celebrating Hanukkah with this sweet and filling recipe for noodle kugel.
In order to honor the traditional Jewish concept of tsa’ar ba’alei chayim—which explains that we should show compassion toward animals and avoid causing them harm—we’re opting for a vegan version of this classic dish.
What is your favorite vegan holiday dish? Share it with us in the comments below, and be sure to add this kugel to your menu. Enjoy!
The following was adapted from Melody’s recipe on VegWeb.com.
Vegan Noodle Kugel
12 oz. wide noodles, such as farfalle
15 oz. silken tofu
3/4 cup agave nectar
1/4 tsp. vanilla extract
1 tsp. cinnamon, plus extra for dusting
1 tsp. cardamom powder
1 tsp. ginger powder
1 1/2 cups raisins
4 apples, cut into cubes
1/4 cup applesauce
- Preheat the oven to 425ºF.
- Cook the noodles according to package directions and drain.
- Using an electric mixer or a blender, cream the tofu with the agave nectar, vanilla, cinnamon, cardamom, and ginger until smooth.
- Place in a large bowl and add the noodles, raisins, apples, and applesauce. Mix well.
- Pour into a large baking pan with high sides and bake for 25 minutes. The top should be nicely browned.
Makes 6 to 8 servings