Preparation Time: 1 hour 25 minutes
Servings: 6-8
Ingredients
- extra-wide noodles
- 4 tablespoons margarine, split
- 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
Topping Ingredients:
- ⅔ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ cup old-fashioned oats
- ½ cup canola oil
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with grease.
- In a large pot, bring water to a boil over high heat. Cook the noodles for about 7 minutes or until they reach 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 softened. Incorporate the cranberries and brown sugar, stirring for about 4 minutes until the cranberries soften but do not burst.
- Remove from heat and set aside.
- In a large mixing bowl, whisk together the eggs, sugar, sour cream, soy milk, vanilla, and salt until well blended. Fold in the reserved noodles and apple-cranberry mixture, mixing thoroughly. Pour this combined mixture into the prepared baking pan.
- For the topping, mix flour, sugar, oats, oil, and cinnamon in a small bowl until uniform. Sprinkle this over the kugel. Bake for approximately 1 hour, or until it is set and fully cooked. Serve warm for the best flavor.
