Total Time: 1 hour 25 minutes

Yield: Serves 6-8

Ingredients

• extra-wide noodles
• 4 Tbsp margarine, divided
• 2 Granny Smith apples, chopped
• 1 ½ cups fresh cranberries
• 3 Tbsp brown sugar
• 5 eggs
• 1 cup sugar
• 1 cup Tofutti sour cream
• ¾ cup vanilla soy milk
• 1 ½ tsp vanilla extract
• 1 tsp salt

For the topping:

• ⅔ cup all-purpose flour
• ⅔ cup sugar
• ½ cup old-fashioned oats
• ½ cup canola oil
• ½ tsp ground cinnamon

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
2. Bring a large pot of water to a boil over high heat. Add noodles and cook about 7 minutes, or until al dente. Drain and mix with 2 Tbsp of the margarine in a medium bowl.
3. Melt the remaining 2 Tbsp margarine in a large skillet over medium-heat heat. Add apples and cook 3-4 minutes, or until soft. Add cranberries and brown sugar; stir and cook about 4 minutes, until cranberries are cooked through but not popping open.
4. Remove from heat and set aside.
5. Combine eggs, sugar, sour cream, soy milk, vanilla and salt in a large bowl; whisk until smooth. Add reserved noodles and apple-cranberry mixture; stir to mix. Pour mixture into prepared pan.
6. To prepare the topping: Combine flour, sugar, oats, oil and cinnamon in a small bowl; mix well. Sprinkle over kugel. Bake about 1 hour, until set and cooked through. Best served warm.