The variations on lukshen kugel are unending – as is my desire to try them.  Here’s another entry into the repertoire.

1 (10 ounce) package wide egg noodles
1 (8 ounce) container tofutti cream cheese
½ cup margarine, softened
2 cups tofutti sour cream
1 cup sugar
8 egggs
1 Granny Smith apples, grated
2 teaspoons vanilla
¼ cup apricot preserves, melted

Preheat oven to 350 degrees.  Cook noodles according to package directions; drain well.  Beat together tofutti cream cheese, margarine, sugar and tofutti sour cream until well combined.  Beat in eggs, grated apple and vanilla until smooth.  Stir in noodles and pour into greased 9 x 13-inch pan.  Bake for 45 minutes.  Brush with apricot preserves.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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