Preparation Time: 1 hour 25 minutes
Servings: 6-8
Ingredients
- extra-wide egg noodles
- 4 tablespoons margarine, divided
- 2 Granny Smith apples, diced
- 1 ½ cups fresh cranberries
- 3 tablespoons brown sugar
- 5 large eggs
- 1 cup granulated sugar
- 1 cup Tofutti sour cream
- ¾ cup vanilla-flavored 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 rolled oats
- ½ cup canola oil
- ½ teaspoon ground cinnamon
Directions
- Preheat your oven to 350°F, and lightly grease a 9×13-inch baking dish.
- In a large pot, bring water to a rolling boil over high heat. Add the noodles and cook for approximately 7 minutes, until al dente. Drain and mix with 2 tablespoons of the margarine in a medium-sized bowl.
- In a large skillet over medium heat, melt the remaining 2 tablespoons of margarine. Add the diced apples and sauté for 3-4 minutes until they soften. Then, introduce the cranberries and brown sugar; mix and cook for about 4 minutes more, allowing the cranberries to soften without bursting.
- Remove from heat and set this mixture aside.
- In a large bowl, whisk together the eggs, sugar, sour cream, soy milk, vanilla extract, and salt until smooth. Stir in the reserved noodle and apple-cranberry mixture until evenly combined. Pour this blend into the greased baking dish.
- For the topping: In a separate small bowl, combine flour, sugar, oats, canola oil, and cinnamon. Mix until well combined. Sprinkle this topping over the kugel. Bake for about 1 hour, or until the center is set and thoroughly cooked. This dish is best enjoyed warm.
