Vegan, gluten-free mushroom and potato bread pudding is easy to make. It is a savory dish that is a great alternative to Thanksgiving stuffing.  Guests and picky eaters will love this comforting, umami flavor explosion!  Disclaimer: This recipe is in partnership with Little Northern Bakehouse.  I received product but all opinions are my own.  

The holidays are tough when you are the only vegan.  Feeling scrutinized and under the microscope about food choices is not particularly fun.  This year, I have an added challenge.  Ever since doing a hormone detox this summer, I’ve tried to be gluten-free too.  Yeesh.  A gluten-free vegan, the HARDEST holiday party guest to host.

Luckily, this savory mushroom and potato bread pudding recipe is vegan and gluten-free.  A perfect party pleaser for all fussy guests like me!  Gluten-free bread, roasted potatoes, mushrooms, and kale smothered in a savory batter…. what’s not to love?  This is an incredible umami explosion that will have you and your holiday guests scraping the pan.

Bread pudding is all about the bread, and this recipe uses gluten-free Little Northern Bakehouse.  Here are a few cool details about Little Northern Bakehouse.

• Their products are sourced from gluten-free, non-GMO and whole-food ingredients. They feature delicious seeds and grains for a boost in nutrition.  Many of their products also 100% plant-based and vegan, appealing to a wide-variety of diets and food preferences.
• Better yet, unlike traditional and gluten-free breads currently on the market, Little Northern Bakehouse breads are certified as Glyphosate Residue Free.  That means no cancer-causing herbicides!
• You can find their products in the freezer section of most natural food stores. They also put together a free gluten-free holiday recipe book that you can download here.

I toasted a few slices of their Millet and Chia gluten-free bread as the base for this holiday dish.  The texture of the bread is soft and chewy, and after toasting has a great crunchy texture.  The toasted bread holds up well against the almond milk mixture.

This savory mushroom and potato bread pudding is a great alternative to stuffing for Thanksgiving or Christmas.  I also highly recommend it as a breakfast alternative to tofu scrambles or casseroles.  Traditional bread pudding calls for eggs, milk and cream.  I replaced those with tofu, almond milk, miso and nutritional yeast, to get the umami flavor without the dairy or eggs.  Mushrooms, potatoes, kale and fresh herbs add to the comforting mixture.

Mushroom and potato bread pudding is moist and flavorful, with a satisfying crunch.  This is best served straight form the oven, but, not gonna lie.  I’ve been loving the leftovers for a hearty breakfast too!  Overall, this is a comforting holiday recipe that everyone can enjoy.  I’ll be making it for a stress free holiday dish.

If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I would love to see how you enjoy your savory mushroom and potato bread pudding this holiday season!   Happy holidays!

Buen provecho,

Becca

Mushroom, Potato and Kale Bread Pudding

Mushroom, Potato and Kale Bread Pudding is a savory vegan and gluten-free dish. It's perfect for the holidays and is a delicious alternative to traditional Thanksgiving stuffing. The recipe uses tofu, almond milk, nutritional yeast and miso paste to replace the egg and dairy in traditional bread pudding recipes. The gluten-free bread is from Little Northern Bakehouse - a glyphosphate free company!

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Prep Time 30 mins

Cook Time 50 mins

Total Time 1 hr 20 mins

Servings 8 servings

Equipment

• 9X13 BAKING DISH
• BLENDER OR FOOD PROCESSOR
• BAKING SHEET

Ingredients

  

• 8 slices Little Northern Bakehouse gluten-free bread
• 3 large portobello mushrooms
• 3 small yellow potatoes
• 2 tbsp chopped shallots
• 1 tbsp fresh rosemary *See note
• 1 tbsp fresh sage *See note
• 1 tbsp fresh thyme *See note
• 2 tbsp extra-virgin olive oil
• 1 tsp coarse Kosher salt
• 1/2 tsp ground black pepper
• 3 c shredded kale
• 16 ounces silken tofu
• 2 1/2 cups almond milk
• 3 tbsp nutritional yeast
• 2 tbsp chickpea miso *see note
• 2 cloves garlic *See note
• 1/2 tsp paprika OPTIONAL

Instructions

 

• Preheat oven to 425F.
• Chop the portobello mushrooms into 2-inch thick chunks and the yellow potatoes into about 1-inch chunks. Add to a large bowl along with the chopped shallots, rosemary, sage and oregano. Toss with 1 1/2 tbsp of olive oil, black pepper and sea salt. Set aside.
• Spread the vegetables on a baking sheet and roast for 20 minutes. Meanwhile, shred the kale and toss with about 1/2 tbsp of olive oil and a pinch of salt. Add to the sheet with the other vegetables, mix everything around, and roast for another 5 minutes. Remove and set aside.
• Add the tofu, almond milk, nutritional yeast miso and garlic to a food processor. Option to add a touch of paprika. Puree on high until a smooth batter forms. Set aside.
• Toast the bread. Once toasted, break into chunks. The chunks can be any size and don't need to be uniform. Set aside
• Reduce the oven heat to 350F. Grease a 9x13 inch baking dish (or other large size). Layer half the toasted bread chunks and half the roasted vegetable mixture. Pour half the tofu mixture over. Then layer with the remaining bread and vegetables. Top with the remaining tofu mixture.
• Bake at 350F for 50 minutes, until the tofu mixture has set into a slightly firm pudding. Remove and let cool.
• Best served warm, but it will keep for up to 5 days in the refrigerator. Reheat in the oven or eat leftovers cold (just as delicious!)

Notes

• To substitute 1 tbsp of fresh herbs, use 1 tsp dried.
• Yellow miso can be used in lieu of chickpea miso.
• Sub 1/4 tsp garlic powder for cloves