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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9 comments:

  1. Anonymous21:28

    Do you have any suggestions for substitutions for zucchini/squash?

    ReplyDelete
  2. A cup of chopped cauliflower would work; and you could also add another carrot, or a chopped yellow pepper. Mushrooms could work as well.

    If you leave out both squashes, you'll need about two cups of chopped veggies to replace them.

    ReplyDelete
  3. Anonymous11:07

    Do you ever make sweet kugels?

    Would it work to substitute butternut squash for one of the squashes? I was planning on using butternut squash, mushrooms, red pepper, yellow pepper (we don't like green pepper), onion, grape tomatoes, and carrots (from the salad bar :))

    ReplyDelete
  4. Yes, I do make sweet [dairy] kugels, too. Check back.

    And yes, winter squash works - I often use it in this recipe. Enjoy!

    ReplyDelete
  5. Anonymous10:25

    Do you have suggestions as to how to make this kugel dairy-free (no sour cream/cottage cheese, or shredded cheese)?

    Thanks! Happy Rosh HaShannah to all those celebrating!

    ReplyDelete
  6. Hi Anon!

    There are nut milks and cheeses that are gluten-free and non-dairy [made from almonds]. I think they would work quite well.

    Check in your local health food store or Whole Foods. The almond cheese I've seen says gluten-free right on the label. For nut milk, I know Almond Breeze is GF. And I believe Pacific makes a GF nut milk.

    There is also the soy possibility [if you can do soy; I do not recommend soy (especially for celiacs or gluten sensitives) because of the thyroid connection].

    Happy New Year!

    ReplyDelete
  7. Anonymous13:34

    I'll look at the nut milks and cheeses - they'd have to be dairy, gluten, and corn free though, which is tough to find. Maybe I can find a soy sour cream since small amounts of soy are OK.

    Almond Breeze in original and in chocolate are awesome!

    Do you have information on this: "There is also the soy possibility [if you can do soy; I do not recommend soy (especially for celiacs or gluten sensitives) because of the thyroid connection]."

    ReplyDelete
  8. Hi karina,
    Have never tried a kugel before(dont know what it means) but the recipe sounds delicious and am going to try it soon.
    Please tell me the purpose of using egg in this recipe? Can I use anything other than egg to give the same texture? ( We don't get egg substitute in india either)

    I also wanted to know how to make sour cream at home.
    Thanks.

    ReplyDelete
  9. Hi Anon- Sorry I'm just now getting to your question. Google soy + thyroid and you'll find a lot of info; soy is estrogenic.

    Anupriya- Kugel is a Jewish dish. This kind of kugel (with eggs and noodles) depends on eggs. It's a baked custardy-quiche kind of dish. There's really no substitute for eggs and sour cream.

    I will be experimenting with a vegan almost-kugel. Soon.

    Karina

    ReplyDelete

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