Apple Noodle Kugel is a huge favorite in Jewish cooking.
Unfortunately, it can often err on the rich and eggy side. I have tinkered with the ingredients, and ended up with a lean, easy egg-less (suitable for our vegan friends) and delicious kugel. Delicious enough even to be dessert, and not too sweet to be a side dish! The noodles used here can be gluten-free. If you started with long noodles, cut them short with scissors.
This apple noodle kugel is as delicious made the dairy or dairy-free way.
For a fun presentation and no cutting hassle, pour the apple noodle kugel batter into greased muffin molds, and bake about 40 minutes.
- 1 pound very thin short noodles, boiled until barely tender and thoroughly drained (rice noodles OK too)
- 2 pouches Levana Nourishments Vanilla Bean
- 1 cup plain yogurt (dairy-free: soy or coconut plain yogurt are perfect)
- 4 Granny Smith (green) apples, unpeeled, grated or sliced very thin (use the food processor)
- Salt and pepper to taste
- ½ cup raisins or currants, a little more if you like it sweeter
- 1/2 cup maple syrup (or 1/3 cup stevia or truvia)
- ½ cup olive oil
- 1-2 tablespoons cinnamon
Preheat the oven to 350ºF.
Combine all the ingredients thoroughly in a bowl, making sure not to extract moisture from the apples as you go (no squeezing!)
Pour the batter into a greased 9-by-13-inch baking pan, or a little larger, and bake for about 1 hour (or 40 minutes in muffin molds) Serve hot. Room Temperature OK too. Makes 8 servings.