Vegan Savory Shiitake and Parmesan Bread Pudding

By GuidingVegan

Ingredients

• 3/4 cup + 2 tablespoons safflower oil, divided
• 1/2 cup chopped onion
• 1 tablespoon chopped garlic
• 1 1/2 cups sliced shiitake mushrooms
• 2 cups unsweetened soy milk
• 3/4 cup vegan Parmesan cheese
• 2 tablespoons nutritional yeast
• 2 tablespoons Ener-G egg replacer powder
• 1 tablespoon chopped fresh sage
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 2 teaspoons salt
• 3 cups bread, roughly torn apart into pieces (whatever kind you have)
• 1/4 cup chopped scallions, for garnish

Details

Servings 10
Adapted from veganheritagepress.com

Preparation

Step 1

Heat 2 tablespoons of oil in a skillet over medium-high heat, until hot. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and shiitake mushrooms and cook, stirring, until softened, 3 minutes. Set aside. Preheat the oven to 350°F.

In large bowl, combine the soy milk, parmesan, nutritional yeast, egg replacer, sage, basil, red pepper flakes, and salt. With a handheld emulsion blender or in a high-speed blender, slowly blend 3/4 cup oil into the soy milk mixture until the consistency becomes thick and custard-like.

Fold in the sautéed mushrooms and onion. Add the bread pieces and fold together until well combined. Pour the mixture into a lightly oiled casserole dish and let it sit for 7 to 10 minutes. Bake for 30 minutes, or until hot. Serve garnished with chopped scallions.