Savory Vegan Noodle Kugel

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If you have ever had kugel then you know…if you haven’t, then you should, asap!!

Kugel can be savory or sweet, but I have always preferred savory. This recipe is kind of a mash up of mac and cheese, and a casserole, with the perfect blend of onion, and spices.

It might be tricky to find eggless ribbon noodles, but they do exist. I always get them at my local grocery store. They sell a store brand eggless wide ribbon noodle and that is what you need for this recipe.

Normally kugel is egg heavy. So we have replaced the egg with a combination of whipped aquafaba and starch to help bind the vegan kugel, but also keep it light and a little fluffy.

We use a combination of tofus to make a pretty convincing vegan cottage cheese, and add some savory onion and spices to round the kugel out.

If you are in the sweet kugel camp, I can not help you out there. I have never been a fan, but I am sure you could adapt the base of this recipe to create a really tasty sweet kugel.

So if it’s your first time making a kugel, please leave me a comment, and let me know what ya think!! But I think you are gonna love it!

Ingredients:

  • 1 1/2 cups vegan cottage cheese

  • 1 1/2 cups vegan sour cream

  • 1 large yellow onion, finely chopped

  • 1 1/2 cups aquafaba whipped ( you are measuring the whipped product, not the liquid)

  • 1/4 cup corn or tapioca starch

  • 1/4 cup melted vegan butter

  • 16 oz bag of egg-less extra wide pasta ribbons

  • 2-3 teaspoons minced garlic

  • 1 teaspoon smoked paprika

  • esalt and pepper to taste

Instructions:

  1. Cook noodles to package instructions. Drain and set aside.

  2. Heat a small skillet on medium heat with a teaspoon of butter. Once the butter has melted, add the onions and sauté until they are soft and translucent.

  3. In a large bowl mix the cottage cheese, sour cream, aquafaba, starch, and butter. Next add in the onions, garlic, seasoning. Finally, fold in the cooked and drained noodles.

  4. Transfeter mixture to a 9x13 baking dish, and bake for 30-40 minutes.

  5. Garnish with fresh or dried parsley, and extra paprika. Serve warm or at room temperature.