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Savory Kosher Kugel

Savory Kosher Kugel

Any family will enjoy this vegan main course. It has a savory flavor with a hint of sweetness. It is easy to make and cuts well.

Makes 6 large servings. Prep=15 minutes. Cooking=30 minutes. Total Time=45 minutes.


  • 1 (10 oz) bottle sliced mushrooms
  • 1 (8 oz) can water chestnuts
  • 1 (20 oz) can Loma Linda Sloppy Joe
  • 1 1/2 c almond meal (divided use)
  • 1/2 c seedless raisins
  • 1 tsp sea salt
  • 1/2 tsp finely ground black pepper
  • 12 oz dry wide noodles, cooked ‘al dente’
  • 2 Tbsp olive oil


  1. Preheat oven to 350 degrees F and oil an 11 x 7 x 2 inch baking pan.
  2. Drain the mushrooms and water chestnuts well. Chop the water chestnuts.
  3. In a large bowl or pot, blend the mushrooms, water chestnuts, Sloppy Joe, one cup of the almond meal, the raisins, salt and pepper. Mix well.
  4. Gently fold in the cooked, drained noodles until well-incorporated and noodles are coated.
  5. Spoon the mixture into the prepared pan, pressing it in tightly. (It will come up to the top of the pan.)
  6. In a small bowl, blend the remaining half-cup almond meal with the olive oil until crumbly. Use fingertips to scatter the mixture evenly over the top of the kugel.
  7. Place pan of kugel on a baking tray and bake 30 minutes. Allow to cool 5 minutes before cutting into squares and serving hot with steamed vegetables.

I have used Loma Linda vegetarian products for years, and enjoy them very much. A sample of this new Sloppy Joe vegan product was given to me by Atlantic Natural Foods and I have used it in this recipe.

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