Ingredients
Units
- 12 oz extra-wide noodles
- 4 Tbsp margarine, divided
- 2 Granny Smith apples, chopped
- 1 ½ cups fresh cranberries
- 3 Tbsp brown sugar
- 5 eggs
- 1 cup sugar
- 1 cup Tofutti sour cream
- ¾ cup vanilla soy milk
- 1 ½ tsp vanilla extract
- 1 tsp salt
For the topping:
- ⅔ cup all-purpose flour
- ⅔ cup sugar
- ½ cup old-fashioned oats
- ½ cup canola oil
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
- Bring a large pot of water to a boil over high heat. Add noodles and cook about 7 minutes, or until al dente. Drain and mix with 2 Tbsp of the margarine in a medium bowl.
- Melt the remaining 2 Tbsp margarine in a large skillet over medium-heat heat. Add apples and cook 3-4 minutes, or until soft. Add cranberries and brown sugar; stir and cook about 4 minutes, until cranberries are cooked through but not popping open.
- Remove from heat and set aside.
- Combine eggs, sugar, sour cream, soy milk, vanilla and salt in a large bowl; whisk until smooth. Add reserved noodles and apple-cranberry mixture; stir to mix. Pour mixture into prepared pan.
- To prepare the topping: Combine flour, sugar, oats, oil and cinnamon in a small bowl; mix well. Sprinkle over kugel. Bake about 1 hour, until set and cooked through. Best served warm.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Thanksgiving