I had an idea. And then I went and hunted online. I wanted a savoury bread pudding. And I found one over atÂ From The Yellow Kitchen. But well, so not vegan. So I looked in my fridge and saw almond milk, some leftover sausages and some of the new Daiya pepperjack wedge cheese.
You can let yourself explore tons of different flavours in this one recipe. Add flavoured tvp or even soyrizo. Don’t Â be too heavy handed with the Daiya, it can overpower things. Instead of eggs the cornstarch holds things together pretty easily if most of the liquid is soaked up before placing it in the baking dish. I used old hotdog buns for my bread pudding and it turned out pretty posh.
The below recipe is an adaptation. I changed quite a bit so I’ll just post it in recipe format so it’s easier for vegans to read.
Savoury Vegan Bread Pudding Recipe
- 2 cups kale finely chopped
- 1 Tbsp extra virgin olive oil
- 1/2 pound mushrooms sliced
- 1/2 yellow onion diced finely
- 1 tsp fresh thyme leaves chopped
- 1 tsp fresh rosemary chopped
- 2 cloves of garlic
- 1/2 pound stale or toasted bread
- 1/2 cup Daiya jack style wedge grated
- 1 Tofurky Italian Sausage
- 2 Tbsp cornstarch
- 2 cups almond milk
- 1 Tbsp Dijon mustard
- Salt and pepper
- Preheat the oven to 350 degrees. Spray 9 inch baking dish with nonstick spray.
- Bring a medium or large pot of water to a boil then add the kale. Cook for a few minutes while you get the liquid base together.
- In a blender or bowl with a whisk, blend together the cornstarch, almond milk, and mustard. Set aside.
- Heat oil over medium-high heat and add the mushrooms and onion until they begin to soften. Add the thyme, rosemary, garlic and a little salt and pepper to taste. Stir in the kale, toss together and remove from the heat.
- In a large bowl, combine the bread cubes, the mushrooms and kale, and most of the Daiya cheese. Gently toss to combine. Add the liquids and let it soak into the bread mixture. Transfer to the prepared baking dish and top with a little more Daiya.
- Place in the oven and bake 50 minutes to 1 hour uncovered, or until puffed and browned. Serve warm, but let it sit for a bit since vegan cheese can become hazardous directly out of the oven.