I've been looking at lots of (savoury) vegan kugel recipes and one thing that strikes me is that not all of them get the baked pudding-y effect that a kugel should have. How can I replicate this baked pudding effect without using flax, corn or go heavy on the potatoes? Is tofu the only real solution? How is it best to incorporate the tofu into the kugel if so (I'm actually not experienced with the use of tofu at all even though I've been veg for years)?
Do any of you have any kugel recipes you'd like to share? :)
Thank you :) I'm mostly looking for savoury kugels but all recipes are appreciated :)
Here are some of the savoury kugel recipes that are non-vegan:
http://www.denverpost.com/ci_21510662/kugel-recipes-jewish-high-holy-days (both savoury and sweet versions here, a vegan one also for those that are interested in the sweet kind)
Thank you for any help :)
Thank you. I'm guessing there too it's the tofu that makes it pudding-y. It seems like tofu is the way to go then! :)
Thank you! I'd completely forgotten about this kind of cabbage and noodles! My grandmother used to make it, I think just eggs and cottage cheese and butter. Never the spices like cinnamon though, more thyme and sagey.
I'd love that with tofu- like tofu ricotta made with the great olive oil and herbs that I have right now from olives, and fresh lemon juice. Or even marinated in miso. I like miso tofu. Def with the savoy cabbage and onion! And mafala noodles! Those baby lasagna shapes I finally found are by San Georgio. Closest to the flat shaped egg noodles I can find without having to break up lasagna sheets.
Don't let the perfect be the enemy of the good