My mother's lokshen kugel is probably the best thing she made for us every year on Rosh HaShanah and Yom Kippur. It took some trial and error to successfully make it vegan, but here it is! This recipe makes a big, casserole-dish-sized kugel.
Ingredients
16-ounce bag egg free wide ribbon noodles
3 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
16-ounce can crushed pineapple, drained
2 teaspoons salt
1/2 cup vegan cane sugar
1 stick Earth Balance, melted
Tofu cream cheese:
1 pkg silken tofu
3 1/2 tablespoons raw cashew butter
juice of 2 lemons
1/2 teaspoon salt
1 teaspoon agave
Cottage-style tofu:
1 package firm tofu
1 tablespoon freshly squeezed lemon juice
pinch of salt
1/2 teaspoon vanilla powder
1 teaspoon agave
Directions
- To make the tofu cream cheese, place the silken tofu in a clean towel, gather the ends up and twist and squeeze as much of the water out as possible. Crumble it into the food processor with the rest of the ingredients and process until smooth. Set aside.
- To make the tofu cottage style, press the tofu. When it is drained, crumble it and add in the rest of the ingredients. Mix well and set aside.
- Boil the noodles and preheat the oven to 350°.
- Make the flax eggs and set aside until they are really creamy.
- Melt the Earth Balance. Drain the noodles.
- In a big mixing bowl, mix all of the ingredients well. Turn out into a baking dish and bake for 45 minutes to crisp up the noodles on top. Let the kugel cool and then slice. Note: This kugel is even better the next day right out of the refrigerator.
Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.
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Serving Size
6-8 servings
