Preparation Time: 1 hour 25 minutes
Servings: Makes 6-8 portions
Ingredients
- extra-wide pasta
- 4 tablespoons margarine, divided
- 2 Granny Smith apples, diced
- 1 ½ cups fresh cranberries
- 3 tablespoons brown sugar
- 5 eggs
- 1 cup granulated sugar
- 1 cup Tofutti sour cream
- ¾ cup vanilla soy milk
- 1 ½ teaspoons vanilla extract
- 1 teaspoon salt
For the Topping:
- ⅔ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ cup old-fashioned oats
- ½ cup canola oil
- ½ teaspoon ground cinnamon
Directions
- Heat the oven to 350°F. Lightly coat a 9×13-inch baking dish with grease.
- Bring a large pot of water to a boil. Add the pasta and cook for approximately 7 minutes, or until it reaches an al dente texture. Drain and combine with 2 tablespoons of margarine in a medium mixing bowl.
- In a large skillet, melt the remaining 2 tablespoons of margarine over medium heat. Add the chopped apples and sauté for 3-4 minutes, or until they become tender. Incorporate the cranberries and brown sugar; mix and cook for another 4 minutes, allowing the cranberries to soften without bursting.
- Take off the heat and set aside to cool.
- In a large bowl, whisk together the eggs, granulated sugar, sour cream, soy milk, vanilla extract, and salt until well blended. Fold in the noodle mixture and the apple-cranberry combination, stirring until evenly incorporated. Transfer this mixture to the prepared baking dish.
- For the topping: In a small bowl, mix together the flour, sugar, oats, canola oil, and ground cinnamon until well combined. Sprinkle this topping evenly over the kugel. Bake for about 1 hour, or until the kugel is set and fully cooked through. It is best enjoyed warm.
