Peanut Butter Noodle Casserole

An easy weeknight meal from Vegan Richa. 

Ingredients

For the tofu:

2 tsp. oil
7 oz. extra firm tofu, pressed and cubed
2 tbsp. green onion, whites and greens separated
2 cloves garlic, minced
2 tsp. ginger, minced
1/4 tsp. salt
1/4 tsp. black pepper

For the noodles:
1 c. carrots, thinly sliced 
1 c. bell pepper, thinly sliced

1 c. other veggie, like edamame or broccoli
1/2 c. smooth peanut butter
2 tbsp. soy sauce , tamari for Glutenfree
2 tbsp. lime juice
2 tbsp. maple syrup or sugar
4 tbsp. sambal oelek or asian chili sauce of choice
2 tsp. sesame oil
8 oz. Asian noodles, like ramen, udon, or lo mein
4 c. of water
1 c. green cabbage, thinly sliced 

Directions
Toss tofu in a bowl or plastic bag with white parts of green onions, garlic, ginger, salt, and pepper. Spread tofu out on a 9x11 baking dish and bake at 400 degrees for 10 to 20 minutes or until the tofu is crisp to preference.

Meanwhile, add peanut butter and 2 cups of warm water to a mason jar and shake to combine. Add soy sauce, lime juice, maple syrup, sambal oelek, and sesame oil to another jar and shake to combine.

Pull the baking dish from the oven, and add peanut butter mix, sambal mix, carrots, peppers and other veggies (not cabbage!).

Distribute the noodles and drizzle 2 cups of water over the noodles. Then put the dish back in the oven to bake. Cover the dish with parchment paper and bake for 20 to 25 minutes.

Check after 20 minutes if the noodles are al dente and then remove the dish because the noodles will continue to cook in the hot sauce after you take it out and you don't want to overcook the noodles.
Add in the cabbage and toss well so that the cabbage softens a little bit with the heat of the noodles and the sauce.

Taste and adjust salt and flavor by adding more salt or soy sauce and mix in. Add in some lime juice. Let sit for two minutes for the noodles to absorb more sauce then serve. Garnish with peanuts and green onion. 

Serves 6. 

1 serving = 420 calories

Spicy Braised Eggplant Noodles

Ingredients
Kosher salt
8 oz. dried wide rice noodles
3 tbsp. gochujang 
1 tbsp. white or yellow miso
3 tbsp. neutral oil, divided
1½ lb. medium eggplant, preferably Japanese, sliced ¾” thick
3 c. kale, chopped 
6 garlic cloves, thinly sliced
1 tbsp. ginger, minced or paste
2 tbsp. double-concentrated tomato paste
2 tbsp. unsalted butter
3 scallions, thinly sliced
¼ cup chopped dry-roasted peanuts

Directions

Bring a large pot of lightly salted water to a simmer. Remove pot from heat and stir in noodles. Let soak, stirring often, until very al dente. Drain, reserving 1 cup noodle cooking liquid. Rinse noodles under cold running water.

Mix gochujang and miso in a small bowl, gradually adding 1½ cups warm water, until smooth.

Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add eggplant; season lightly with salt. Cook, undisturbed, until golden brown, about 3 minutes. Toss; continue to cook, tossing occasionally, until most of eggplant are golden and nearly tender, about 5 minutes more. Transfer eggplant to a plate.

Reduce heat to medium and add remaining oil to skillet. Cook garlic and ginger, stirring often, until golden, about 2 minutes. Add tomato paste and cook, stirring, until slightly darkened, about 1 minute. Stir in gochujang mixture and return eggplant to skillet. Cook, stirring occasionally, until eggplant are nearly falling apart, 6–8 minutes.

Add noodles, butter, and ½ cup reserved noodle cooking liquid to skillet. Cook, tossing often and adding more cooking liquid as needed, until sauce is glossy, about 2 minutes; season with salt. Serve noodles topped with scallions and peanuts.

Serves 4.

1 serving = 450 calories

Thai Green Curry Noodles

This curry comes together quickly. Check out the original recipe from Vegan Richa.

Ingredients

Green Curry
1 hot green chili
2 cloves of garlic
1/2 inch piece of ginger
3/4 cup packed cilantro, with stems
1 lime, zested and juiced
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. salt
1 cup coconut milk

Stir Fry

2 tsp. coconut oil
8 oz. extra-firm tofu, pressed and cubed
2 green onions, chopped (keep the greens for garnish)
1 red bell pepper, thinly sliced
2 cups other vegetables, such as mushrooms, carrots, asparagus, broccoli, baby eggplant
6 oz. rice noodles cooked according to package instructions

1 tsp. agave
pepper flakes, black pepper and green onions for garnish

Directions
Make the green curry paste. Add all of the ingredients to a blender and blend until smooth and set aside.

Cook the noodles according to instruction on package and set aside.

Heat a skillet over medium high heat. Add oil. Add the tofu and cook until the tofu is golden in the edges then add in the white parts of the green onion, bell pepper and other veggies. Use your judgment on when to add what - carrots go in first, where quick cooking veggies like broccoli and asparagus go in last.

Add a good dash of salt and cook for 3-4 minutes. Move the veggies to the edge of the skillet and pour the green curry paste in the middle. Once the paste is starting to boil, mix it in. Add in the noodles and toss well to coat. Taste; adjust salt and flavor. Add in a teaspoon of sugar or agave to balance out the flavor.  Adjust salt, sweet, and heat at the end. Serve with pepper flakes, black pepper and green onions as garnish.

Serves 3. 

1 serving = 350 calories

Hot & Sour Soup

Easy weeknight meal that comes together in a half hour. Check out the original recipe here: Vegan Hot and Sour Soup with Ramen - Vegan Richa.

Ingredients

5 1/2 cups vegetable broth
1/2 inch ginger
2 cloves garlic, minced
1 hot green chili, minced
3 tbsp. soy sauce
1 tbsp .dark soy sauce (or use 1 tbsp. regular soy sauce + 1 tsp. molasses)
1 tbsp. rice vinegar
1/4 tsp. salt
1/8 tsp. black pepper
a good dash of white pepper
2 tsp. maple syrup
1/2 c. carrots, thinly sliced
2 c. shitake mushrooms
2 c. napa cabbage, thinly sliced
1/2-1 c. extra firm tofu, pressed and chopped small
1 tbsp. cornstarch
3 or 4 green onions chopped (keep most of the green parts for garnishing and use the white and half of the green parts for the soup)
3 oz. ramen noodles

Instructions
Add 5 cups of broth to a saucepan over medium heat. Mince your ginger, garlic, and chili together so that they get crushed together. Add that to the broth. Add all the sauces, and seasonings, the soy sauce, dark soy sauce, vinegar, salt, peppers, and maple syrup to the broth.

Once the mixture is starting to boil, add in your mushroom, carrots, tofu, and stir. Once the mixture is rapidly boiling, add in the cabbage. Mix in the cabbage, then carefully taste and adjust the flavor with the extra soy sauce, and vinegar if needed. Add in the white parts of green onions.

While the soup is boiling, make your cornstarch slurry with 1 tablespoon of cornstarch mixed in 1/2 cup of the broth.

Toss in the ramen noodles, and once they have broken apart, and they seem like they're about to be al dente, add in your cornstarch mixture, and mix well. Let the mixture start to boil again, and then take off heat. You don't want to cook the ramen noodles too much. You want them to be just about done, because they'll continue to cook in the hot broth.

Take the pot off the heat, taste, and adjust salt and flavor with soy sauce, salt, vinegar etc. Garnish with some pepper flakes or black pepper, and the remaining parts of the green onion, and serve immediately.

Serves 4. 

1 serving = 180 calories 

Wonton Soup

Ingredients

2 tsp. sesame oil
2 medium carrots, sliced
2-3 tsp. freshly grated ginger
3 garlic cloves, minced
1/4 tsp. red pepper flakes optional
9 c. low sodium vegetable broth
2 tbsp. low sodium soy sauce
1 tbsp. rice wine

1 tbsp. mirin
1 tbsp. brown sugar
6 oz. baby bella, shitake, or oyster mushrooms, sliced
3 scallions, chopped
10 heads baby bok choy chopped into bite-size pieces (approx. 3 cups)

Frozen vegetable wontons

Directions
In a Dutch oven or soup pot, heat 2 teaspoons sesame oil over medium high heat. Add carrots, ginger, garlic, red pepper flakes and sauté for 1 minute. Add veggie broth, soy sauce, rice wine, and brown sugar and bring to a boil then reduce to a gentle simmer. Simmer on low for 20-30 minutes. 

Bring soup broth to a boil. Add mushrooms to soup then gently add wontons. Cook according to package, or until they float. Remove wontons with a slotted spoon straight to serving bowls (it is okay if you get some veggies with your wontons). Add bok choy and green onions to soup and cook 1 minute. Ladle soup over wontons and serve immediately. Do not let wontons sit in broth before serving or they will become soggy and fall apart.

Makes 4 servings.

1 serving = 200 calories (without wontons; see package)

Sesame Orange Udon

Ingredients
10 oz. asparagus
1 oz. fresh ginger
3 cloves garlic
1 orange
4 oz. curly kale
1 Thai chile
1 tbsp. sesame seeds
4 oz. organic udon noodles
¼ cup cashews
1 tbsp. brown sugar
1 tbsp. sesame oil
3 tbsp. tamari
2 tbsp. rice vinegar
2 tsp. vegetable oil
Salt and pepper

Directions
Place a large pot of salted water on to boil for the udon noodles. Trim about 1 inch from the bottom of the asparagus and slice the stalks into 2 inch pieces. Peel and mince the ginger. Peel and thinly slice the garlic. Zest the oranges, then cut half into wedges. Destem the kale, and roughly chop the leaves. Thinly slice the Thai chile into the rounds.

Place a large nonstick skillet or wok over medium heat and add the sesame seeds. Toast, tossing frequently, until the seeds are lightly browned and fragrant, about 1 to 3 minutes. Transfer the toasted sesame seeds to a medium bowl and add just 2 tbsp. orange juice, brown sugar, sesame oil, tamari, rice vinegar.

Return the large skillet to medium high heat with 2 tsp vegetable oil. Once the oil is hot, add the sliced garlic, as many sliced chiles as you’d like, and minced ginger, and cook, stirring occasionally, until lightly toasted and fragrant, about 1 to 2 minutes.

Add the udon noodles to the boiling water and cook until al dente, about 8 to 10 minutes. Add the sliced asparagus and cashews to the skillet with the aromatics, and cook until bright green and crisp-tender, about 2 to 4 minutes. Season asparagus with salt, and toss to coat. Turn off the heat.

Drain the udon noodles and immediately add to the now empty skillet along with the chopped kale and the sesame orange sauce. Increase heat to medium-high and cook the sesame orange udon until the sauce thickens slightly and the sugar dissolves. Add the orange zest, taste and adjust seasoning with salt if necessary.

Divide the sesame orange udon with asparagus and gingered cashews between large shallow bowls and serve with orange wedges.

Serves 2.

Takeout Noodles with Asparagus & Sesame Ginger Sauce

Ingredients

8 oz. asparagus

1 oz. fresh ginger

4 radishes

2 tbsp. sesame oil

3 tsp. tamari

1 tbsp. rice vinegar

1 tbsp. peanut butter

2 tbsp. chile garlic sauce

10 oz. fresh ramen noodles

¼ c. crispy shallots

¼ c. peanuts

1 tsp. vegetable oil

Salt

Directions

Bring a medium saucepan with 2 quarts water and 1 tablespoon of salt to a boil. Trim 1 inch off the bottom of the asparagus and slice the asparagus into 1-inch pieces. Peel and mince 2 teaspoons of ginger. Grate the radishes on the largest side of a box grater.

Add the minced ginger, sesame oil, tamari, rice vinegar, peanut butter, and as much of the chile garlic sauce as you’d like to a medium bowl. Whisk the sesame ginger sauce until combined.

Once the water in the medium saucepan is boiling, add the fresh ramen noodles and cook until just al dente, 1 to 2 minutes. Drain and rinse with cool water to stop the cooking process.

Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced asparagus and cook until bright green and tender, 2 to 3 minutes. Add the cooked ramen noodles, sesame ginger sauce, and a pinch of salt and toss until well coated and hot, another 2 to 3 minutes.

Divide the takeout-style noodles and asparagus between bowls. Top with grated radishes, crispy shallots, and peanuts.

Serves 2.

Spicy Red Curry Coconut Noodles with Carrot & Edamame

Ingredients
2 carrots
1 shallot
1 oz. fresh ginger
1 garlic clove
2 tbsp. red curry paste
5.5 oz. coconut milk
2 tsp. turbinado sugar
11 oz. fresh ramen noodles
¼ oz. fresh mint
1 lime
¾ c. edamame
1 tsp. vegetable oil
Salt

Directions
Bring a large pot with 4 quarts water and 2 tbsp. salt to a boil. Peel the carrot, then continue to peel lengthwise to create “noodles.” Peel and thinly slice the shallot. Cut the unpeeled ginger into large pieces. Peel and thinly slice the garlic.

Place a medium saucepan over medium heat with 1 tsp. vegetable oil. Once hot, add the sliced shallot, chopped ginger, and sliced garlic. Cook until ginger and garlic are slightly toasted, about 2 minutes. Add the red curry paste, coconut milk, sugar, and a ½ cup water. Bring broth to a boil, reduce heat to low, and let simmer until it’s time to serve.

Once the water is boiling, add the ramen noodles and cook until al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Pick the mint leaves. Halve and juice the lime. Remove the ginger from the red curry broth and stir in the edamame. Season with ½ tsp. salt and continue to simmer until edamame is hot, about 1 minute. Add lime juice to the broth.

Divide ramen noodles and carrot “noodles” between deep bowls and top with red curry coconut broth. Sprinkle with fresh mint.

Soba Noodle Bowls with Red Curry Almond Butter Dressing

Ingredients
7 oz. pre-baked tofu
1 lime
2 scallions
2 tbsp. almond butter
1 tbsp. red curry paste
6 oz. soba noodles
2 oz. shredded red cabbage
1 tbsp. smoked nori spice
Salt

Directions
Bring a medium saucepan with 2 quarts water and 1 tbsp. salt to boil. Dice the tofu. Thinly slice the scallions. Halve and juice the lime. In a medium bowl, combine the lime juice, almond butter, red curry paste, and ¼ cup warm water. Whisk red curry almond butter dressing until smooth.

Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, 2 to 3 minutes. Drain and run noodles under cold water to stop the cooking process.

Divide the soba noodles between bowls. Top with diced tofu, sliced scallions, and red cabbage. Drizzle with red curry almond butter dressing and sprinkle with smoked nori spice.

Vegan Laksa

A bowlful of Malaysian flavor from Vegan Richa. Check out her blog for the original recipe and so many more: https://www.veganricha.com/2016/10/vegan-laksa-malaysian-curry-laksa-soup-recipe.html

Ingredients


Laksa Paste:2 tsp. coriander seeds
1/2 tsp. fennel or cumin seeds
1 inch fresh turmeric root peeled if needed (or use 1 tsp. ground turmeric)
1 inch fresh ginger root peeled if needed (or use 1 tsp. ginger paste)
1 green chile
1/2 tsp. cayenne (or use paprika + cayenne for less heat)
1 stalk lemongrass (or use 1 tsp. lemongrass paste)
3 cloves of garlic
2 tbsp. raw cashews soaked for 15 mins, use almonds or pepitas for cashew-free
a good handful of cilantro with tender stems
1 tsp. lime juice


Laksa Curry Soup:1 tsp. oil
Laksa curry paste from above
2 c. sliced white mushrooms
3/4 c. sliced carrots
1/2 to 1 c. other veggies, like bell peppers and broccoli, sliced or chopped small
3 c. veggie broth
13.5 oz. can coconut milk
6 to 8 oz. brown rice noodles, uncooked
1 c. of chopped spinach or chard
salt and cayenne to taste
sugar or sweetener, if needed
cilantro and mint, for garnish


Instructions

Make the paste:Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture. Add the rest of the ingredients to a blender or food processor and blend until pasty. Add a tablespoon or so water if needed. The paste can be refrigerated for up to a week and frozen for longer.

Make the soup:Heat oil in a saucepan over medium heat. Add all of the curry paste (1/3 to 1/2 cup) and fry for 3 minutes. Stir occasionally. If using premade paste, use a 1/3 cup. Add the mushrooms and cook for 2 minutes. Add the veggies, broth and coconut milk and bring to a boil. Reduce heat to medium low. Add in the rice noodles and let the mixture simmer for 10 minutes. Fold in the spinach and chard. Taste and adjust salt and heat. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point. Add more coconut milk if needed. Simmer for another few minutes. Garnish with fresh cilantro, mint, bean sprouts or crisped tofu and serve.

Serves 4.

Tempeh Khao Soi

Ingredients
1 oz. fresh ginger
2 garlic cloves
6 oz. baby bok choy
1 shallot
1 lime
1 Thai chile
2 tsp. sugar
2 tbsp. red curry paste
1 tbsp. tamari or soy sauce
5.5 oz. (1/2 can) coconut milk
7 oz. rice noodles
8 oz. tempeh
2 tbsp. crispy onions

Directions
Bring a large pot of salted water to boil for the noodles. Peel and mince the ginger and garlic. Trim and thinly slice the shallot. Halve the lime. Thinly slice the Thai chile.

Add the sliced shallot, just half the lime juice, 1 teaspoon of sugar, and a pinch of salt to a small bowl and toss to combine.

Place a medium saucepan over medium-high heat with 1 tablespoon of vegetable oil. Once the oil is hot, and the minced ginger, minced garlic, and red curry paste. Cook until fragrant, about 1 to 2 minutes. Add the tamari, coconut milk, 1 1/2 cups of water, 1/2 teaspoon salt, and 1/2 teaspoon of pepper. Bring to a simmer, then add the sliced bok choy and reduce the heat to low.

Add the rice noodles to the a large pot of boiling water, stir, and remove from the heat. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

Place a large nonstick skillet over medium-high heat with 2 tablespoons of vegetable oil. Once the oil is hot, crumble the tempeh into the skillet. Add a pinch of salt and pepper and cook, tossing occasionally, until it begins to brown, about 5 to 7 minutes. Add the remaining sugar, toss to coat evenly, and cook until well-browned, about 2 to 3 minutes.

Add the remaining lime juice to the broth. Taste and adjust the seasoning with salt as needed. Ladle the broth into shallow bowls. Top with rice noodles, crispy tempeh, crispy onions, pickled shallot, and sliced Thai chile.

Tempeh Peanut Noodles with Blanched Kale

Ingredients

For the peanut sauce: 
1/2 c. creamy peanut butter
1/2 c. warm water
1/4 c. rice vinegar
2 tsp. sesame oil
2 tsp. lime juice
2 tsp. soy sauce or tamari
1 tsp. maple syrup or agave
1 tbsp. sriracha or sambal olek (more or less to taste)

For the noodles: 
6 oz. Asian-style noodles, like somen or soba
6 c. kale, sliced into bite-size pieces
1 tsp. coconut oil
8 oz. tempeh
1 tsp. soy sauce or tamari
1 tbsp. rice vinegar
2 tbsp. fresh ginger, minced
3 cloves garlic, minced
1/2 c. scallions, sliced

Directions
Mix ingredients for sauce and whisk or blend until thoroughly combined.

Cook the noodles according to package directions, but use a larger pot than usual. In the last 30 seconds of cooking the noodles, toss in the kale to blanch. After 30 seconds, drain and run under cold water.

In a wok or large skillet, heat up the oil. Crumble in the tempeh in bite-sized pieces and saute until it starts to brown, about 2 to 3 minutes. Add soy sauce, vinegar, ginger, and garlic and cook for 30 seconds more. Turn off heat and add noodles and three-quarters of sauce. Mix it all up until well blended. Add more sauce here as desired, or save for leftovers. Top with scallions and serve warm or at room temperature.

1 recipe = 2,377 calories  

NOTE: For leftovers, add some carrot and cucumber cut into matchsticks. Eat cold, like a salad.

Soba Noodles with Eggplant & Mango

Ingredients
1/4 c. rice vinegar
1 1/2 tbsp. sugar
1/4 tsp. salt
1 garlic clove, crushed
1/2 fresh red chile, finely chopped
1 tsp. toasted sesame oil
grated zest and juice of 1 small lime
1/2 c. sunflower or avocado oil
1 small eggplant, cut into 3/4-inch dice
6 to 7 oz. soba noodles (or your favorite Asian noodles)
1 large ripe mango, cut into 3/8-inch dice or 1/4-inch thick strips
3/4 c. basil leaves, chopped (if you find Thai basil, use less of it)
3/4 c. cilantro leaves, chopped
1/2 small red onion, very thinly sliced
1 pkg. extra firm tofu, pressed and cut into 1-inch cubes

Directions
In a small saucepan, gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.

Heat only enough oil to coat a large pan and shallow-fry the eggplant. Once golden brown, remove to a colander, sprinkle liberally with salt and leave there to drain. Next, shallow-fry the tofu in a similar method, and move to paper towels to drain oil.

Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well. Shake off as much of the excess water as possible.

In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl.

Serves 3 as a main course.

1 serving = 615 calories

Sesame Noodles

This easy sesame noodles recipe can be made in just 15 minutes, and can be served either warm or cold. It's also great with some extra veggies or proteins mixed in!

Ingredients
1 lb. linguine or spaghetti or flat Asian noodle
1/4 c. soy sauce
3 cloves garlic, minced
2 tbsp. grated fresh ginger (or 1/2 tsp. ground ginger)
2 tbsp. rice vinegar (or red wine vinegar)
1 tbsp. sesame oil
1 tsp. vegetable or canola oil
1/2 tsp. sriracha or hot chili oil
1/2 c. thinly-sliced green onions
extra thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper, for garnish

Directions
Cook pasta al dente according to package instructions, in a large pot of generously salted water.

Meanwhile, in a separate mixing bowl, combine soy sauce, garlic, vinegar, sesame oil, vegetable oil, and sriracha (or hot chili oil). Whisk until combined. When the pasta is ready, drain it. Then immediately toss with the dressing and 1/2 cup green onions until the pasta is evenly coated with the dressing. Serve immediately, topped with extra garnishes if desired.

Portobello Mushroom Stroganoff

Ingredients
2 tsp. olive oil
2 tsp. butter
1 large sweet onion, chopped finely
2 large cloves garlic, minced
2 lbs. baby portobello mushrooms, cleaned and sliced thickly
1 tsp. kosher salt, divided
1/4 c. flour
1 tsp. paprika
1/4 tsp. black pepper, freshly ground
3/4 c. white wine or dry vermouth
1/2 c. vegetable broth
1 tbsp. Worcestershire sauce
3 c. baby spinach
1/2 c. sour cream or Greek yogurt

Directions
Melt butter in a large skillet over medium high heat. Add in the onions and garlic and cook until onions begin to soften, about 2 to 3 minutes. Add the mushrooms and salt. Cook until mushrooms begin to soften, about 3 to 4 minutes. Continue to cook until liquid reduces by about half.

Meanwhile, cook egg noodles according to package directions, drain, and set aside.

In a small bowl, combine flour, paprika, and pepper. Sprinkle flour mixture over cooked mushrooms and toss to coat the mushroom mixture. Add broth, wine or vermouth, and Worcestershire sauce to mushroom mixture and stir to combine. Add in spinach, cover and turn heat down or off. The spinach will wilt in just a few minutes.

Just before serving, stir in the sour cream or yogurt and heat on low to bring it up to temperature. Do not boil. Serve over egg noodles, topped with crunchy Chinese rice noodles. Serves 6.

Apple & Sweet Potato Kugel

I threw this together in about 25 minutes. It's appropriate for any meal of the day, and you can toss in whatever leftovers you have and change up the spices for a whole new dish.

Ingredients
1 lb. sweet potato or butternut squash, chopped into 1-inch pieces
1 onion, chopped into 1-inch pieces
2 apples, peeled and chopped into 1-inch pieces
1 tsp. vegetable oil
1-12 oz. bag of broad egg noodles
4 eggs
1 c. sour cream or Greek yogurt
1 c. whole milk (I used 2%, actually)
dash of thyme and black pepper, freshly ground
1/4 tsp. salt
2 tbsp. butter
Panko bread crumbs, sugar, and salt for sprinkling over the casserole before baking

Directions
Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper, then roast on a pan (in one layer) for about 20 minutes. Toss once during the roasting process. When the veggies are ready, they will have just started to brown. Once you've removed the veggies from the oven, reduce the temperature to 350 degrees.

While the veggies are roasting, cook your noodles until they are just cooked through. Beat the eggs and then whisk in the milk, sour cream or yogurt, and spices, and set aside.

Lightly grease a 9x13-inch casserole dish and create the kugel by layering noodles, veggies, noodles, veggies and so on. Then, pour the egg mixture over the casserole. Press the noodles into the egg mixture with the back of a big spoon. Sprinkle Panko, sugar and salt over the top and bake for 40 minutes, or until the top starts browning. Let sit for 20 minutes prior to serving.

Serves 6 to 8.