katnyu002 (katnyu002) wrote in vegancooking,

Vegan Kugel - Noodle Pudding

So I made this kugel for a seder today, and because the seder wasn't kosher I had nothing to worry about. If you're Sephardic you can make this recipe kosher for Passover by substituting something like maple syrup for the barley malt (might taste better too) and rice or quinoa or other type noodles. But it's good for other times of the year for anyone! Kugel, for people not "in the know" is noodle pudding. I got this recipe form Aura's Kitchen website (www.auraskitchen.com). Made it for a group of non-veggies, and they liked it. They said they couldn't taste the soy either.

Make sure to use pure applesauce with no additives or sugar.
Please do not confuse the types of tofu. To achieve the correct texture, you need both firm and super firm as called for in the recipe


8 oz. vegan pasta that look similar to egg noodles
12 oz. firm tofu
1c applesauce
2T barley malt
1 c rice dream
1 1/2 t vanilla
1 t cinnamon
1/2t nutmeg
1/4 t lemon zest
1 t salt
12 oz. super firm tofu
1 1/2 c raisins


  • Preheat oven to 350° F. Oil 9" x 13" pan, no need to oil nonstick.
  • In food processor, whirl firm tofu until smooth. Add to the processor the remainder of the ingredients except the super firm tofu, raisins and pasta. Whirl until smooth. Add the super firm tofu and whirl until super firm tofu gets the texture of ricotta cheese. This is very important, don't whirl too much, or it doesn't come out chunky.
  • Stir everything together in a bowl (don't forget the raisins).
  • Bake for 50 - 60 minutes until the top is brown and the center is firm.
  • Cool and cut into squares. Serve warm.
  • Tags: ethnic food-jewish
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