Kugel is a classic Jewish dish, and this is my vegan noodle kugel version! It seems like every family has their own heirloom recipe. My favorite noodle kugel is from my grandmother’s recipe who died when I was only a few years old, so I unfortunately don’t have any memories of her making it. But my mom continued to make her recipe for us and has become very nostalgic for me.
When I started eating entirely plant based, I knew I needed to make a vegan version of this favorite recipe of mine. I expected to need multiple versions to get it right, but it actually turned out to be very straightforward with the plant substitutions!
It is a traditional Jewish baked casserole, typically served at lots of holiday feasts. It can be savory or sweet, but I’ve only ever had the sweet versions, so this one is too! It also has lots of eggs and dairy and when it bakes, the casserole becomes very custardy. It also typically uses egg noodles which are thin and don’t fall apart when served.
It’s really easy to make, and then just goes in the oven to bake. Because it’s a casserole dish as well, you’ll likely end up with leftovers. It also tastes pretty darn similar to the dairy and egg version. Mine didn’t “stick” together in the exact same way as the traditional version, but I thought the taste was spot on!
Other pasta dishes you may like: