There’s a phenomenon known only to those who bake kugel. You pull it out of the oven—golden, bubbling, crispy edges crackling, smelling like the best kind of nostalgia—and you set it on the counter to cool. You turn your back for one second… and suddenly, there’s a piece missing.

Was it the “just evening out the edges” fixer? The “only making sure it was cooked” hero? Or the crumb bandit who thinks no one will notice a little piece missing? Who’s to say. All I know is, kugel has a way of disappearing faster than you can shout, “Alright, who took the corner piece?!”

And with the four kinds I’m bringing today Reader, there’s another mystery brewing: which one will go first!

Apple Kugel—a cinnamon-sugar dream secretly plotting to take over breakfast. Noodle Kugel— buttery, custardy, and a master of disguise easily passing for dessert, a side, or midnight snack. Potato Kugel—a golden-brown treasure with crispy edges worth fighting for. And Yapchik— hiding layers of garlicky seitan like a secret so yummy, you might need to install security cameras.

Don’t say I didn’t warn you.

🍎🥔 Time to bake up some stupidly yummy kugels!

Vegan Apple Kugel Recipe Soft, custardy apple kugel with a crisp, cinnamon-dusted top and serious “just one more bite” energy. No weird ingredients, no complicated steps—just a nostalgic, spiced apple bake that you can (and should) eat for breakfast, dessert, and anytime in between. Check out the recipe!

The BOMB Potato Kugel Crispy-edged, tender-centered vegan potato kugel loaded with savory goodness from layers of shredded potatoes, onions, and a perfectly seasoned blend. Just a handful of pantry staples, one pan, and a little love—that’s all it takes to make this golden-brown Ashkenazi classic that’ll have everyone fighting for the crispy corners. Check out the recipe!

Vegan Noodle Kugel Sweet, creamy, and baked to golden perfection, this vegan noodle kugel is everything you want in kugel—minus the eggs and dairy. Soft, custardy noodles? Check. Cinnamon-sugar magic on top? Absolutely. The kind of dish that disappears mysteriously from the fridge at midnight? You know it. Make it for the holidays, make it for brunch, or make it because you need warm, buttery noodles in your life right now. Check out the recipe!

Vegan Yapchik Crispy, buttery potato layers hugging slow-baked, garlicky seitan and carrots? Yeah, we’re doing this. Yapchik is the hidden kugel of Jewish cooking, baked low and slow until juicy inside and golden on top. Zero meat, zero eggs—just deep, savory richness in every bite. Good luck saving leftovers. Check out the recipe!

Uh, ya didn’t think kugel was all I brought, did you?

Ask any bubbe, and she’ll tell you: Shabbat isn’t Shabbat without a pot of slow-cooked Vegan Cholent. Deep, smoky, and simmered to perfection. And because I’m nice like that, there’s even a recipe for vegan Kishke—the savory secret that makes the whole meal sing.

🍲🔥 Ready to keep the vegan Shabbat feast going?

Easy Vegan Cholent Recipe Slow-cooked, ultra-hearty vegan cholent packed with seitan, beans, and potatoes, simmered into pure comfort. Deep, smoky, garlicky flavors that only get better with time. Set it, forget it, and come back to the coziest stew of your life. Caution: your house will smell so good, neighbors may start “accidentally” dropping by. Check out the recipe!

Vegan Kishke Recipe Savory roasted veggies, a perfect balance of soft and firm, and a history that involves stuffing things inside… well, let’s not talk about that. This vegan kishke ditches the questionable traditions but keeps the flavor—smoky, slightly sweet, and ridiculously satisfying. Whether you’re slicing it up for cholent or dunking it in gravy, this one’s a keeper. Check out the recipe!

Shabbat shalom and happy feasting— may your pots be bottomless, your cholent legendary, and your kugel thieves… easily forgiven 😇

❤️ - Your vegan cooking buddy, Adam

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P.S.​
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