Apple Noodle Kugel
This simple vegetarian noodle kugel recipe isn't healthy and it isn't low fat... and it certainly isn't low cholesterol. But it tastes so, so good!!!
Noodle kugel is a traditional Jewish casserole dish. This is my mother's recipe. I make it occasionally for friends and co-workers and they talk about it for years afterwards it is so scrumptious.
Prep time: 30 min; Total time: 90 min
Ingredients
- 1/2 lb. egg noodles, cooked (or eggfree noodles if you are vegan)
- 4 eggs (or 2/3 lb drained, crumbled organic firm tofu)
- 4 apples, peeled and sliced into 1/2 inch cubes
- 1 c. cold water
- 3 tbsp. lemon juice
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 1/2 c. sugar or sucanat
- 1/4 c. orange juice
- 1/2 c. raisins
Topping:
- 2 tbsp. sugar or sucanat
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- Butter or Earth Balance
Combine all but topping and place in 13x9x2 greased pan. Sprinkle on topping and butter or Earth Balance. Bake at 350 for 60 minutes.
Tips
Mix up the OJ, cold water, and other ingredients while your noodles are cooking. When the noodles
finish cooking, strain them and then immediately combine them with other ingredients. Otherwise
they will stick together in a big, frustrating clump.
To veganize, you switch the butter for Earth Balance and switch the eggs for crumbled firm tofu or maybe even Ener-G egg replacer. Then find an eggless alternative to egg noodles and you are good to go. Use organic firm tofu and DO NOT use Mori-Nu or any other type of silken tofu.
The original recipe said to bake for 45-60 minutes. I recommend 60 so your kugel does not come out too liquidy. If 60 is too much for you, you can take it out of the oven earlier.
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