Vegan Spinach Noodle Kugel
A simple but classic comfort food dish that is perfect for brunch or the holiday table.
Wide fusilli pasta is tossed with a rich homemade sauce and baked until slightly crisp on top for a cozy casserole that family and friends will love!
Ingredients for Vegan Spinach Noodle Kugel:
- olive oil
- shallots
- extra-firm tofu
- vegan sour cream
- lemon juice
- garlic powder
- sea salt
- ground black pepper
- wide fusilli pasta
- reserved pasta-cooking water
- frozen chopped spinach
How to make Vegan Spinach Noodle Kugel:
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.
Into a food processor, add shallots, tofu, sour cream, juice, powder, salt, and pepper.
Blend on high until combined and consistency is smooth.
Add the mixture to cooked fusilli pasta and toss well to coat.
Stir in reserved pasta-cooking water and spinach.
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.
More comfort food pasta favorites:
Vegan Lentil Meatball Stroganoff – Made with homemade, pan-seared lentil meatballs tossed in a vegan sour-cream-and-mushroom sauce and served over wide fusilli pasta, this one is always a crowd-pleaser!
Creamy Vegan Mac & Cheese – Because you can never go wrong with mac and cheese.
Vegan Chili Mac – A quick and easy baked version of the Tex-Mex classic.
Cheers!
Vegan Spinach Noodle Kugel
Ingredients
- 1 ½ teaspoons olive oil
- ½ cup shallots diced
- 15- ounce block extra-firm tofu drained
- 2 cups vegan sour cream
- 2 tablespoons lemon juice
- ½ teaspoon garlic powder
- 2 teaspoons sea salt
- 1 ½ teaspoons ground black pepper
- 1 pound wide fusilli pasta cooked according to package directions
- ½ cup reserved pasta-cooking water
- 9- ounce package frozen chopped spinach thawed and drained well
Instructions
- Preheat oven to 350 degrees F.
- Into a medium-sized skillet, heat oil over medium-high heat. Add shallots and cook 3 minutes, stirring occasionally, until softened and lightly caramelized.
- Into a food processor, add shallots, tofu, sour cream, juice, powder, salt, and pepper. Blend on high until combined and consistency is smooth.
- Add the mixture to cooked fusilli pasta and toss well to coat. Stir in reserved pasta-cooking water and spinach.
- 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.
Anaiah
This vegan spinach noodle kugel is the perfect weeknight dinner for the family. Simple to make, yet does not skimp on flavor!