To celebrate a sweet Rosh HaShanah, here is a great option for a vegan and soy-free noodle kugel.
Ingredients:
1 8-ounce bag of egg-free, wide ribbon noodles
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
2 tablespoons sunflower oil
1 tablespoon fresh lemon juice
1/2 cup vegan cane sugar
1/4 teaspoon vanilla powder
4 ounces crushed pineapple
1/2 cup golden raisins
Directions:
- Boil the noodles.
- Preheat the oven to 350°.
- Make the flax eggs and let them sit until they are nice and creamy.
- Mix all the rest of the ingredients in a big bowl.
- When the noodles are ready, drain and pour into the mixture. Mix well. Turn out into a baking dish and bake for an hour until the top is nice and crispy.
Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.
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Serving Size:
12 servings
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