Apple Noodle Kugel is a huge favorite in Jewish cooking. Unfortunately, it can often err on the rich and eggy side. I have tinkered with the ingredients, and ended up with a lean, easy eggless (suitable for our vegan friends) and delicious apple noodle kugel. Delicious enough even to be dessert, and not too sweet to be a side dish! The noodles used here can be gluten-free. If you started with long noodles, cut them short with scissors. This apple noodle kugel is delicious done the dairy or pareve way.
For a fun presentation and no cutting hassle, pour the apple noodle kugel batter into greased muffin molds, and bake about 40 minutes.
- 1½ cups plain yogurt (dairy-free: soy or coconut plain yogurt are perfect)
- 1 pound very thin short noodles, boiled until barely tender and thoroughly drained (rice noodles OK too)
- 4 Granny Smith (green) apples, unpeeled, grated or sliced very thin (use the food processor)
- Salt and pepper to taste
- ½ cup raisins or currants, a little more if you like it sweeter
- 1/2 cup maple syrup
- ½ cup vegetable oil
- 1 tablespoon cinnamon
- 1 tablespoon grated lemon zest
Preheat the oven to 350ºF. Combine all the ingredients thoroughly in a bowl, making sure not to extract moisture from the apples as you go.
Pour the batter into a greased 9-by-13-inch baking pan, or a little larger, and bake for about 1 hour (or 40 minutes in muffin molds) Serve hot. Room Temperature OK too.