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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!

Vegan Spinach Noodle Kugel

A simple but classic comfort food dish that is perfect for brunch or the holiday table.
5 from 1 vote
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Author: Holly Gray

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.
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