Baked Vegan Spinach Noodle Kugel

Holly V. Gray

Baked Vegan Spinach Noodle Kugel

Noodle kugel is not only delicious, but very fun to say!

Serves: 6

Perfect for brunch or supper, the simple but classic comfort-food dish known as noodle kugel has many sweet and savory variations. For our plant-based spin, we’re tossing wide pasta with a rich homemade sauce and baking until slightly crisp on top for a cozy casserole that is sure to become a family favorite.

What you need:

1½ teaspoons olive oil
½ cup shallots, diced
1 (15-ounce) block extra-firm tofu, drained
2 cups vegan sour cream
2 tablespoons lemon juice
½ teaspoon garlic powder
2 teaspoons sea salt
1½ teaspoons ground black pepper
1 pound wide fusilli pasta, cooked according to package directions
½ cup reserved pasta-cooking water
1 (9-ounce) package frozen chopped spinach, thawed and drained well

What you do:

  1. Preheat oven to 350 degrees. Into a medium-sized skillet, heat oil over medium-high heat. Add shallots and cook 3 minutes, stirring occasionally, until softened and lightly caramelized.
  2. Into a food processor, add shallots, tofu, sour cream, juice, powder, salt, and pepper. Blend on high until combined and consistency is smooth.
  3. Add the mixture to cooked fusilli pasta, and toss well to coat. Stir in reserved pasta-cooking water and spinach.
  4. Onto a prepared 9” x 13” baking dish, add noodles in an even layer. Bake uncovered for 30 minutes. Serve warm or at room temperature.
For more plant-based recipes like this, read:
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