Kale Mushroom Bread Pudding
This Kale Mushroom Bread Pudding recipe is vegan with NO oil or dairy but still delivers all the rich creamy texture you want in a comfort food.
This Kale Mushroom Bread Pudding recipe is vegan with NO oil or dairy but still delivers all the rich creamy texture you want in a comfort food.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 2 tablespoons ground flaxseed
- 1/4 cup nutritional yeast
- 2 cups unsweetened non-dairy milk
- 5 cups rustic bread 1 inch cubed ((about 1/2 loaf. i really like rye bread for this
- 1 cup cashew pieces (soaked (see notes))
- 1 tablespoon lemon juice ((about 1/2 lemon))
- 1/4 cup diced shallot ((about 1 medium shallot))
- 1 tablespoon fresh rosemary (minced)
- 1 bunch kale (chopped (about 1/2 pound))
- 1 pound mushrooms (sliced (i like a blend of shitakes and
- Carbohydrate 4.92048854382614 g
- Cholesterol 0 mg
- Fat 1.90854562411554 g
- Fiber 2.96205622235416 g
- Protein 4.29384916914736 g
- Saturated Fat 0.1843797707719 g
- Serving Size 1 1 Serving (90g)
- Sodium 296.526375003057 mg
- Sugar 1.95843232147198 g
- Trans Fat 0.213236875046787 g
- Calories 48 calories
Step-by-step
- Cube your bread first, then spread the cubes out on your cutting board so they get a bit stale while you're preparing the rest of the ingredients.
- Next, prepare the 'batter.' In a blender, combine the soaked cashew pieces, non-dairy milk, nutritional yeast, garlic powder, onion powder, lemon juice and salt. Blend until creamy. Add the flax seed and blend just a few seconds to mix in. Allow the batter to rest in the blender at room temperature while you saute the kale and mushrooms.
- Preheat oven to 350 degrees.
- In a small pan or Dutch oven, heat 2 tablespoons of water over medium heat. Add the shallots a pinch of salt, and saute 2-3 minutes. Add the rosemary and saute another 1-2 minutes, until the shallots are soft. Add water a tablespoon at a time if things begin to stick.
- Add the mushrooms, stir, and cook until they begin to release their liquid and get soft, about 10 minutes.
- Add the kale, stir well, and cook uncovered 2-3 minutes. Cook covered another 3-5 minutes or more until the kale is tender and not bitter.
- In a large mixing bowl, combine the bread cubes, kale/mushroom mixture, and batter from the blender. Add sea salt and freshly ground pepper to taste. Stir well, and allow to rest 15 minutes, or until the bread has soaked up some of the batter.
- Spoon the mixture into a baking dish, and bake, uncovered, about 40 minutes or until heated through. Don't overcook or the pudding will dry out.
My Unexpected Vegan Comfort Food Adventure: Kale and Mushroom Bread Pudding
As a busy working mom, finding time to cook healthy and delicious meals often feels like a Herculean task. My days are a whirlwind of meetings, school runs, and trying to keep up with my family's ever-changing needs. So, when I stumbled upon this vegan Kale and Mushroom Bread Pudding recipe, I was skeptical. Vegan? Creamy? Comfort food? It sounded too good to be true, especially with my limited cooking time.
But desperate times call for desperate measures (or, in this case, desperate attempts at healthier eating!). I decided to give it a try, mainly because the ingredient list seemed manageable, and the recipe promised a satisfyingly rich texture without relying on excessive oil or dairy. Let me tell you, my skepticism quickly vanished. This bread pudding was a revelation! The combination of earthy mushrooms, slightly bitter kale, and the surprisingly creamy cashew-based batter was a delightful symphony of flavors and textures.
The preparation was surprisingly straightforward. Even with my chaotic schedule, I managed to pull it together in under an hour. The recipe walks you through each step clearly, making it accessible even for novice cooks. Cubing the bread ahead of time is a smart move; it ensures that the bread soaks up the flavorful batter nicely. The blending of the cashew batter was surprisingly smooth and creamy, and I appreciated the addition of nutritional yeast for a boost of cheesy flavor. Sauteeing the mushrooms and kale brought out their natural sweetness and earthiness, perfectly complementing the other ingredients.
The baking time was perfect. Forty minutes in the oven transformed the mixture into a warm, comforting bread pudding with a slightly crispy top and a wonderfully soft interior. The overall taste was far richer and more satisfying than I expected. My family, including my picky eater, loved it. It was the perfect side dish for our weeknight meal, and it even held up beautifully for leftovers, reheating perfectly in the microwave the following day.
This recipe isn't just a quick and easy meal; it's a testament to how delicious and satisfying vegan cooking can be. It completely changed my perspective on vegan comfort food. I no longer view vegan meals as restrictive or lacking in flavor. This bread pudding proves that you can create hearty, delicious, and healthy meals, even on the busiest of days, without sacrificing taste or convenience. It's become a regular in our meal rotation, a testament to its deliciousness and ease of preparation. And it's a winner with the whole family, which is saying something!
I highly recommend giving this recipe a try. Whether you're a seasoned vegan chef or just starting your culinary journey, this Kale and Mushroom Bread Pudding is a must-try. The recipe is flexible enough to adapt to your preferences and dietary needs. Feel free to experiment with different types of bread, mushrooms, and herbs to customize the flavor profile to your liking. It’s a versatile recipe that's perfect for any occasion, whether it's a casual weeknight dinner or a special gathering.
Beyond the ease and deliciousness, this bread pudding embodies the essence of mindful cooking—transforming simple ingredients into something extraordinary, with a touch of creativity and a lot of love. It's the kind of recipe that makes cooking feel less like a chore and more like a joyful, nurturing act. And that, for a busy working mom, is priceless. So, give it a go, and enjoy this unexpected culinary journey into the world of vegan comfort food!
