Kugel is a popular casserole in Eastern European Jewish homes, and comes in many varieties. This vegan version of a dairy kugel is cheesy and rich. It tastes a bit like macaroni and cheese—in fact, this is quite similar, but with a touch of sour cream for that classic and slightly tart kugel taste. Serve as a side dish or eat as a main course.
1 (16-ounce) package pasta, such as farfalle, shells, or large macaroni
1/2 onion, diced (optional)
1 1/4 cups nondairy milk (almond milk works well)
2 tablespoons all-purpose flour or white or brown rice flour
1 (8-ounce) package shredded vegan cheese, preferably mozzarella or cheddar
3 tablespoons vegan margarine
3 tablespoons vegan sour cream
1/2 cup bread crumbs (optional)
Cook the pasta according to the package directions. When al dente, drain and place in a large bowl.
Preheat the oven to 350°F. Mix the onion, if desired, with the cooked pasta.
Heat 1 cup of the nondairy milk in a medium saucepan over medium heat.
In a cup, whisk the flour into the remaining 1/4 cup of milk until dissolved. Add it slowly to the heated milk, whisking as you go. Add the shredded vegan cheese and stir constantly until the cheese dissolves and the sauce is bubbly, about 5 minutes. Add the margarine and vegan sour cream to the sauce and stir to combine. Pour over the pasta mixture and mix well.
Place in a 9 × 13-inch casserole dish and cover with the bread crumbs. Bake, covered, for 20 minutes, until heated through. Uncover and broil until browned on top, about 5 minutes.
From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik. Reprinted courtesy of Da Capo Lifelong Books.
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