Here’s the award-winning recipe for “Just Like Bubby’s” Vegan Kugel. It took second place for the Judge’s Choice Award, as voted on by attendees of the Kugel Cookoff.
Congregation Emanu-El B’ne Jeshurun held the Kugel Cookoff on Oct. 20, with more than two dozen kugels entered from throughout the community.
“Just Like Bubby’s” Vegan Kugel
Chef: Michael Levin
Ingredients:
2 cups cashews
16 oz. egg-free curly noodles (e.g. rotini)
6 Tbsp. vegan butter
½ cup non-dairy milk
¼ tsp. salt
1 Tbsp. lemon juice
Scant ½ cup sugar
6 Tbsp. JUST Egg
2 tsp. vanilla
Liquid (called “aquafaba”) from one can of chickpeas (reserve chickpeas for another use, like hummus!)
1/8 tsp. cream of tartar
Topping:
4 Tbsp. room temperature vegan butter
½ cup brown sugar
½ tsp. cinnamon
1 cup crushed flakes (e.g. Total cereal, Corn Flakes, Bran Flakes)
Directions:
Cover cashews with water and soak overnight.
Preheat oven to 350°. Grease 9×13 pan.
Cook noodles al dente according to package directions. Stir butter into hot, drained noodles.
In blender, puree drained cashews, milk, salt, and lemon juice. Then blend in sugar, JUST Egg, and vanilla. Stir cashew mixture into noodles.
Beat aquafaba and cream of tartar for 4-5 minutes until stiff peaks form, then stir into noodles. Pour noodles into prepared pan.
Mix together topping ingredients (your hand works best), then sprinkle on top of noodles.
Bake 40-45 minutes until set.
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