As it has been cold I’ve been wanting something that was warm and yummy like a good bread pudding. This is one that I love and felt like it needed a little add-on so I’m also giving you my favorite gravy recipe from Kristy Turner’s cookbook But I Could Never Go Vegan! She is one of my favorite authors. I hope you enjoy this recipe.
Ingredients:
Bread Pudding:
Vegetable Broth as needed (this is to keep food from sticking to pan. You can use oil if you’d like)
1 medium sweet onion, minced
16 ounces of mixed mushrooms; minced (I usually use cremini, oyster, shiitake and trumpet. You can use any kinds or just one if you like)
2 tablespoons of fresh basil, minced
1 1/2 teaspoon of fresh thyme, minced
1 teaspoon of marjoram, ground
1 container of extra firm tofu
1 cup of non-dairy milk
1 teaspoon of baking powder
1 loaf of bread, cubed (I use Costco’s multi-grain bread)
Salt & Pepper to taste
Gravy:
3 cups Vegetable broth
3 tablespoons of arrowroot powder or cornstarch
1 small onion, diced
2 cloves of garlic, minced
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon black pepper
2 tablespoon soy sauce
1/2 teaspoon Dijon mustard
2 tablespoons nutritional yeast
1 tablespoon lemon juice
Salt to taste
Directions:
Bread Pudding:
Preheat oven at 350 grease a 9 inch square pan or whatever pan you wish to bake this in. (I use a lasagna pan).
Place a tablespoon of vegetable broth and onion in a skillet, cook over medium heat, until onion is translucent. Add mushrooms let them release their liquid. (As your mushrooms will sweat.) Stir in basil, thyme, and marjoram. Season to taste. Stir frequently until the mushrooms are tender and start to brown. Remove from heat and set aside.
In a food processor add tofu, non-dairy milk, and baking powder. Season slightly with salt and pepper the blend until smooth. Transfer to a large mixing bowl and then add bread cubes. Stir in the mushroom mixture.
Then place mixture into prepared baking dish. Bake for 50 to 60 minutes or until the edges are brown. Allow to cool for 15 minutes before serving.
Gravy:
Whisk together 1 cup broth with arrowroot powder, then mix with remaining 2 cups of broth. Set aside.
Place a tablespoon of vegetable broth and onion and garlic in a skillet, cook over medium heat, until onion is translucent. Add the sage, thyme, paprika, pepper, soy sauce, mustard, and broth mixture. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Add the nutritional yeast, lemon juice, and salt. Cook until you get your desired thickness. Then take off heat and put into a serving container.
(The Gravy is from But I Could Never Go Vegan! By Kristy Turner.)
(All Pictures I took while I was cooking this up using my IPhone)