Today is Yom Kippur. It is a day of self-reflection, and the holiest day of the year in Judaism. Though I don't consider myself Jewish, my father was raised Jewish and our family celebrates the High Holidays by having dinner together. My favorite Jewish dish has always been the noodle kugel that my aunt makes on Yom Kippur. I may not be fasting, but I'm still very much looking forward to indulging in that meal tonight! I've experimented with a few vegan versions of noodle kugel and though this one doesn't taste exactly like the real thing, it's pretty good!
Vegan Lokshen Kugel
- 1 pound wide noodles **
- 1/3 cup vegan "butter" such as Earth Balance
- 1 (6 ounce) container of plain nondairy yogurt
- 1 (8 ounce) tub of vegan cream cheese such as Tofutti
- 1 (12 ounce) tub of vegan sour cream such as Tofutti
- 1/4 cup turbinado sugar
- 1 teaspoon vanilla extract
- Pinch of cinnamon
- Preheat your oven to 400 F.
- Grease a 9x12 casserole dish
- Cook pasta according to package directions, and drain.
- In a large bowl, toss the hot pasta with the butter, yogurt, sour cream, sugar, cinnamon, and vanilla until combined.
- Pour noodle mixture into prepared casserole dish.
- Bake for about 30 minutes. Allow to cool for 10 minutes before serving.
- 1 pint of fresh strawberries
- 1/3 cup sugar
- Combine the strawberries with the sugar and simmer until mixture thickens and reduces by about 1/3.
- Pour the strawberries over the slices of kugel and enjoy!!!
Yield: 12 servings
Remember, vegan doesn't mean good for you! Here is a nutritional analysis of the kugel without the strawberry sauce.
Calories per serving: 440 Calories from fat: 227 Total Fat: 25.2g Saturated Fat: 8g Cholesterol: 43mg Sodium: 385mg Total Carbohydrates: 44.9g Dietary Fiber: 1.5g Sugars: 10.2g Protein: 7.4g