I love fresh apricots! This vegan cherry apricot noodle kugel looks so good…but you know what? I don’t know that I’ve had kugel before this. How is that even possible?

What is kugel?

Kugel is a traditional Jewish dish that is often served during Shabbat and Jewish holidays. It is a baked casserole, primarily made from noodles or potatoes. The recipe can vary greatly depending on the regional and family traditions; it might be sweet or savory — but it almost always contains eggs and dairy, so it’s traditionally not vegan.

Sweet kugel recipes often contain ingredients such as cinnamon, sugar, and sometimes fruit like apples or raisins, and are usually made with egg noodles. Savory kugels, on the other hand, typically feature potatoes, onions, and sometimes other vegetables, resembling a baked hash brown casserole.

Kugel is a versatile dish that can be adapted to suit different tastes and preferences — kind of like pie. There are so many variations that you can’t go wrong!

If you’re menu planning for the High Holidays, this is one to bookmark! Also, check out my favorite yummy water challah recipe.

Ingredients
For pudding

• 1 cup soymilk
• 2 tablespoons fresh lemon juice
• 8 ounces fettuccini, broken in half
• 3 12.3-ounce packages silken tofu (not lite)
• 1/4 cup vegan cream cheese
• 1 cup sugar
• 2 tablespoons vegan margarine
• 1 tablespoon egg replacer
• 1 tablespoon vanilla

For topping

• 1 16-ounce can unsweetened pie cherries
• 1 cup sliced dried apricots
• 3/4 cup sugar
• 1/4 teaspoon almond extract
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

1. Preheat oven to 350 degrees. In a small bowl, add lemon juice to soymilk and set aside. Cook noodles according to package directions. Rinse thoroughly with cold water, and set aside, rinsing from time to time, until ready to assemble.
2. In food processor, place tofu and blend until smooth. Add cream cheese and sugar and process.
3. Add remaining pudding ingredients and blend until smooth.
4. Pour tofu mixture into 9 x 13-inch glass baking pan, add cooked noodles, and mix thoroughly.
5. Cover with foil and bake for 30 minutes.
6. In a medium saucepan over medium heat, place cherries and apricots.
7. Add sugar and almond extract and bring to a low boil, stirring occasionally.
8. In a small bowl, blend cornstarch with water and add to cherry mixture.
9. Lower heat and simmer for 10 minutes.
10. Uncover pudding and spread topping evenly over it.
11. Return to oven and bake uncovered for an additional 15 minutes.
12. Serve warm or cold. Cover and refrigerate leftovers.

What traditional Jewish dishes have you successfully turned vegan?