Vegan Loksen Kugel

mommyofboygirls

Mon, Feb 09 2015, 11:55 am

This kugel is great. I can't believe how incredible it is so I finally decided to post it here. Here is the link to the orginal recipe webpage Vegan Loksen Kugel, which I copied and pasted directly for convenience. The woman who submitted the recipe to the website blogs at http://lisasprojectvegan.com/. Thanks Lisa!

Ingredients:

16-ounce bag egg free wide ribbon noodles
3 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
16-ounce can crushed pineapple, drained
2 teaspoons salt
1/2 cup vegan cane sugar
1 stick Earth Balance, melted

Tofu cream cheese:
1 pkg silken tofu
3 1/2 tablespoons raw cashew butter
juice of 2 lemons
1/2 teaspoon salt
1 teaspoon agave

Cottage-style tofu:
1 package firm tofu
1 tablespoon freshly squeezed lemon juice
pinch of salt
1/2 teaspoon vanilla powder
1 teaspoon agave

Directions:

To make the tofu cream cheese, place the silken tofu in a clean towel, gather the ends up and twist and squeeze as much of the water out as possible. Crumble it into the food processor with the rest of the ingredients and process until smooth. Set aside.

To make the tofu cottage style, press the tofu. When it is drained, crumble it and add in the rest of the ingredients. Mix well and set aside.

Boil the noodles and preheat the oven to 350°.
Make the flax eggs and set aside until they are really creamy.
Melt the Earth Balance. Drain the noodles.

In a big mixing bowl, mix all of the ingredients well. Turn out into a baking dish and bake for 45 minutes to crisp up the noodles on top. Let the kugel cool and then slice. Note: This kugel is even better the next day right out of the refrigerator.