5 from 87 votes
Mushroom leek kugel, or what awaits us in the woods
This Mushroom Leek Kugel features a tender egg noodle casserole mixed with sautéed leeks, caramelized mushrooms, garlic, and a creamy tofu-based binder. Eggs and silken tofu blended with almond milk and lemon juice create a custardy texture that holds the savory vegetable mixture together in a baked dish. Optional dill weed and nutritional yeast add herbaceous and cheesy notes.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings:
6
servings
Calories:
137 kcal
Course:
Main Course
Cuisine:
Israeli
Ingredients
- 1 leeks 3 thin ones or 2 big ones, bunch
- 1 pound mushroom mixed kinds, here I used king and white, because that's what I had at the time (500 grams
- 2 tablespoons margarine or butter
- 4 cloves garlic
- 1 ounce egg noodles preferably broad
- 4 egg
- 1 ounce silken tofu or sour cream, package
- ½ cup almond milk if using tofu
- lemon juice of half
- dill weed chopped, to taste (optional)
- nutritional yeast optional, to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly butter (or oil) the insides of a casserole dish.
- Trim leeks, cutting off most of the green tail. Slice the stalk in half and wash carefully, ensuring no debris remains trapped between the layers. Slice thinly.
- Clean mushrooms with a wet paper towel, and slice them.
- Heat margarine (or butter) in a pan. Add a splash of olive oil to keep it from burning. Add leeks and sauté in med heat for 5 mins.
- Add sliced mushrooms and sauté on medium heat until caramelized, about 7-10 minutes. Chop garlic and add to pan. Reduce heat and continue sautéing for another 3-5 minutes.
- Prepare noodles: bring large pot of salted water to a boil, add noodles, but only cook for 6 minutes. Drain, and transfer to a big bowl. Add sautéed mushroom mixture.
- Process tofu with almond milk, lemon juice and a pinch of salt in food processor (or blender, though a processor works better). Add tofu mixture to noodles. Beat eggs lightly in a small bowl and add to pasta bowl. Add salt and pepper, and more dill, to taste. Mix everything gently.
- Spoon noodle mixture into prepared casserole dish. If desired, sprinkle with nutritional yeast. Bake 45 minutes, until top is golden own and filling is set.
Cup of Yum
Nutrition Information
Calories
137kcal
(7%)
Carbohydrates
7g
(2%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
113mg
(38%)
Sodium
652mg
(27%)
Potassium
173mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
573IU
(11%)
Vitamin C
2mg
(2%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 137
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 113mg | 38% |
| Sodium | 652mg | 27% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.