Total Time: 1 hour 25 minutes
Yield: Serves 6-8
Ingredients
- extra-wide noodles
- 4 Tbspmargarine, divided
- 2Granny Smith apples, chopped
- 1 ½cupsfreshcranberries
- 3 Tbspbrown sugar
- 5eggs
- 1cupsugar
- 1cupTofutti sour cream
- ¾cupvanilla soy milk
- 1 ½ tspvanilla extract
- 1 tspsalt
For the topping:
- ⅔cupall-purpose flour
- ⅔cupsugar
- ½cupold-fashioned oats
- ½cupcanola oil
- ½ tspground cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
- Bring a large pot of water to a boil over high heat. Add noodles and cook about7 minutes, or until al dente. Drain and mix with 2 Tbsp of the margarine in amedium bowl.
- Melt the remaining 2 Tbsp margarine in a large skillet over medium-heat heat. Add apples and cook 3-4 minutes, or until soft. Add cranberries and brown sugar; stir and cook about 4 minutes, until cranberries are cooked through but not popping open.
- Remove from heat and set aside.
- Combine eggs, sugar, sour cream, soy milk, vanilla and salt in a large bowl; whisk until smooth. Add reserved noodles and apple-cranberry mixture; stir to mix. Pour mixture into prepared pan.
- To prepare the topping: Combine flour, sugar, oats, oil and cinnamon in a small bowl; mix well. Sprinkle over kugel. Bake about 1 hour, until set and cooked through. Best served warm.