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Savory Vegan Spinach Noodle Kugel

vegan spinach noodle kugel - featured image
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A creamy, savory vegan noodle kugel made with spinach and silken tofu, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 12 oz wide eggless noodles (brown rice, wheat-based, or gluten-free)
  • 10 oz fresh spinach (baby spinach preferred)
  • 14 oz silken tofu
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground turmeric
  • Salt to taste (about 1 teaspoon)
  • Ground black pepper to taste
  • 1 cup plant-based milk (unsweetened almond or oat milk)
  • 2 tablespoons fresh dill, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the wide eggless noodles and cook according to package instructions until al dente, about 8 to 10 minutes. Drain and rinse with cold water to stop cooking. Set aside to drain well.
  2. Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent and soft, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Toss in the fresh spinach in batches if needed, stirring until just wilted, about 3 to 4 minutes. Season lightly with salt and pepper. Remove from heat and let cool slightly.
  3. In a food processor or blender, combine silken tofu, plant-based milk, nutritional yeast, turmeric, salt, and pepper. Blend until completely smooth and creamy, about 1 to 2 minutes. Taste and adjust seasoning if needed.
  4. In a large mixing bowl, gently fold the cooked noodles, sautéed spinach mixture, and tofu custard together. Add chopped fresh dill if using. Be careful not to overmix; you want everything evenly coated but still light.
  5. Grease a 9×13-inch baking dish lightly with olive oil or line with parchment paper. Pour the kugel mixture into the dish and spread evenly. Smooth the top with a spatula.
  6. Preheat oven to 350°F (175°C). Bake the kugel uncovered for 35 to 40 minutes, or until the top is golden and edges are slightly crispy. The center should be set but still moist. If the top browns too fast, tent with foil halfway through baking.
  7. Let the kugel cool for 10 minutes before slicing. Serve warm.

Notes

[‘Rinse noodles after boiling to stop cooking and remove excess starch to prevent sogginess.’, ‘Avoid overcooking spinach to keep it bright and tender.’, ‘Blend silken tofu until velvety smooth for creamy custard texture.’, ‘Watch baking time carefully to avoid drying out the kugel.’, ‘Add a splash of white miso paste to tofu custard for richer flavor (optional).’, ‘Line baking dish with parchment paper for easy cleanup.’, ‘Frozen spinach can be used if thawed and thoroughly drained.’, ‘Leftovers taste better the next day after flavors meld.’, ‘Can prepare kugel ahead and bake next day, adding a few extra minutes to baking time.’]

Nutrition

Keywords: vegan kugel, spinach noodle kugel, savory kugel, vegan comfort food, plant-based kugel, tofu kugel, easy vegan dinner

Find it online: https://bouncybowl.com/savory-vegan-spinach-noodle-kugel-recipe-easy-comfort-food-idea/