Roasted Vegetable Kugel with Gluten-Free Noodles

Roasted veggies add depth and flavor to a creamy noodle kugel.

Good news for those of us avoiding gluten- Tinkyada brown rice spaghetti or white rice spaghetti makes for a terrific noodle for kugel. Who knew?

Karina's Roasted Vegetable Noodle Kugel Recipe


I love a savory kugel (who doesn't?). This gluten-free update of a classic creamy noodle dish is pure comfort food. I added roasted vegetables for extra flavor and nutrition. Kugel takes a little time to prepare but is well worth the effort.

Ingredients:

1 medium zucchini, sliced into half moons or quarters
1 small-medium onion, cut up into chunk
1 green bell pepper, cored, seeded, sliced into thin strips
1 red bell pepper, cored, seeded, sliced into thin strips
2 medium carrots, julienned
1 cup cubed winter squash
1 cup chopped broccoli florets
A handful of grape or cherry tomatoes, halved
2-3 cloves fresh garlic, minced
Light olive oil
Sea salt and fresh ground pepper, to taste
1 tablespoon dried herbs, to taste - Italian or Greek mix, dill, basil, oregano, etc.
1/2 lb. Tinkyada Pasta Joy brown rice noodles (spaghetti or linguini works best) cooked according to package directions, drained, rinsed well and set aside
5-6 large eggs* or egg white sub (Egg Beaters)
1/2 cup sour cream, or cottage cheese
Sea salt and pepper, to taste
Pinch of nutmeg, to taste
4-6 oz. Cheddar or Parmesan, shredded, or crumbles of goat cheese

Instructions:

Preheat oven to 400 degrees F.

Toss the veggies and garlic in a roasting pan with enough olive oil to coat. Sprinkle with sea salt, pepper, herbs. Roast the veggies until tender, stirring half way through, about 45 minutes. Remove from the oven and set aside.

Lower the oven temperature to 350 degrees F.

Generously grease a large shallow baking dish (lasagna-style dish) with butter, olive oil or margarine.

In a large mixing bowl whisk the eggs with the sour cream, sea salt, pepper, and nutmeg until well beaten. Stir in the shredded cheese till well mixed.

Layer the noodles in an oiled lasagna-style baking dish. Add the roasted vegetables. I arrange the larger pretty pieces on the top.

Pour the egg custard mixture evenly into the pan. Press down for a minute or two with a spoon to encourage the custard to seep in and around the layers of noodles and veggies. Sprinkle with nutmeg and parsley, a layer of Crunchy Gluten-Free Bread Crumbs, and some extra Parmesan, if desired.

Bake at 350 degrees F for about 55 to 60 minutes (depending upon your oven) until the kugel is golden brown around the edges, and the custard is set all the way through. I check mine with a thin knife inserted into the center; if it's dry and not wet-eggy, it's done.

Allow the kugel to rest a few minutes before slicing and serving. Serve with a crisp green salad dressed in balsamic vinaigrette.

Serves 6-8.

Optional toppings- mix 'n match:

1/2 cup finely chopped buttered walnuts, pecans, slivered almonds
3/4 cup crumbled feta cheese or goat cheese
1/4 cup fresh chopped parsley
Sprinkle of grated muenster or Jack cheese

Recipe Source: glutenfreegoddess.blogspot.com

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