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savory bread pudding Thanksgiving recipe vegan gluten-free

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