Noodle Kugel
The sweet noodle kugel of your childhood, updated with vegan ingredients and topped with crunchy corn flakes!
Servings: 20
Calories: 286kcal
Ingredients
Kugel
- 16 ounces fusilli or other vegan corkscrew pasta
- 16 ounces vegan sour cream
- 12 ounces vegan cream cheese
- ⅔ cup granulated sugar
- 12 ounces Just Egg liquid egg
- ½ cup non-dairy milk
- 6 tablespoons non-dairy butter melted
Crunchy Topping
- 2 cups corn flakes
- 2 tablespoons granulated sugar
- 3 tablespoons non-dairy butter melted
Instructions
- Preheat the oven to 325ºF. Lightly grease a 9" x 13" baking pan.
- Cook the pasta according to package instructions.
- While the pasta is cooking, combine the sour cream, cream cheese, ⅔ cup of sugar, Just Egg, non-dairy milk, and 6 tablespoons of melted butter in a high speed blender. Blend on high until smooth.
- Prepare the topping. Pour the corn flakes into a medium bowl. Add the sugar and melted butter and stir well to combine. Set aside.
- Drain the cooked pasta and run it under cool water. Shake off any excess water and pour the pasta into a large bowl.
- Add the sauce mixture to the bowl and stir to combine with the pasta, until it is well coated.
- Carefully pour the pasta and sauce mixture into the greased pan. Distribute the corn flake mixture evenly across the top of the pasta.
- Bake for 60-70 minutes. Allow the kugel to cool for about 15-20 minutes before serving.
Notes
- Don't worry if the pasta and sauce mixture looks liquidy before baking. The consistency will be perfect once baked.
Nutrition
Calories: 286kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 245mg | Potassium: 60mg | Fiber: 2g | Sugar: 11g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg