Vegan Noodle Kugel

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This Vegan Kugel is a noodle pudding, sweetened with applesauce and raisins and surrounded by a vegan creamy custard.

Ease: average Type: breakfast, entree Prep Time: 20 minutes Total Time: 1 hour 20 minutes Yield: 8 servings

Cook's notes

Make sure to use pure applesauce with no additives or sugar.

I usually do not use salt in most of my recipes. However, the tofu has to have a bit of salt to acquire that cheese-like flavor.

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.

Instead of grating the zest off of a lemon, I get dried lemon peel in granulated form. It saves me a huge amount of time. You can get it at natural food stores or at Frontier Co-op

Ingredients

8 oz. whole wheat or brown rice pasta, cooked according to package
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

Steps

• 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.
• Spread the pasta and raisins evenly in the prepared pan. Pour in the tofu mixture. Stir to mix and spread evenly.
• Bake for 50 - 60 minutes until the top is brown and the center is firm.
• Cool and cut into squares. Serve warm.

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