Sweet Noodle Kugel

For every Jewish Holiday there is at least one (or maybe two!) good kugels (casseroles). For Passover, I like to make spinach kugel and potato kugel. For Rosh Hashanah, a sweet kugel is definitely called for to ring in a sweet new year! This recipe is adapted from a few different online sources and reminds me of the kugel my mom would make for Rosh Hashanah lunch. It is sweet, crunchy, and even more flavorful warmed up the next day.

The hardest thing for me to find every year are appropriate noodles that are both gluten free and vegan. The easiest thing to use are lasagna noodles by Tinkyada broken up into pieces. I have also found gluten free Manischewitz egg-less noodles made from potato starch. In a pinch any noodle will do!

Ingredients

• 10 ounces gluten free ribbon-style noodles or lasagna noodles broken into pieces (check to make sure they are vegan as many ribbon noodles have egg in them
• 1/2 package silken tofu
• 1 cup prepared vegan sour cream (I like Tofutti brand)
• 1/4 cup agave nectar
• 1 medium apple, peeled, and diced into small pieces
• 1/4 cup melted Earth Balance or other vegan butter spread
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon or more to taste

Preheat the oven to 350º F.

Cook the noodles according to package directions, then drain, and rinse with cold water.

In a food processor, process the tofu, sour cream and agave nectar until smooth.

Transfer the tofu mix to large bowl and stir in all the other ingredients except the noodles. Add the noodles and mix well.

Grease a 2 quart baking dish or glass pyrex dish. Pour in the noodle mixture.

Bake for 40 to 45 minutes, or until the top begins to turn golden. Let stand 15 minutes before serving. 

Leftovers keep well in the fridge and are tasty when warmed up a bit in the microwave.