VERY VANILLA TOFU BREAD PUDDING (VEGAN)
I just love the flavor of Vanilla and I was happy to discover a new product called Silken Creations at my local Sunflower Market. It's a starter for smoothies and desserts. I am replacing the eggs and milk in the recipe with this. I used some vegan non-gluten bread I made in this recipe but you can use regular. Just make sure it's stale bread. That always works the best. You can removed the crusts if you wish, but I don't I like them.
Provided by Chef Joey Z.
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat oven to 350'F.
- Oil a 9 inch casserole dish.
- Cut your bread into cubes.
- Put the Silk Creations in a large bowl and add your bread, vanilla and raisins.
- Stir well to coat the bread.
- Allow to soak for at least 10 minutes.
- Put into your greased casserole dish.
- Bake for 30 minutes.
- Sprinkle with icing sugar if desired.
- Bon Appetit!
Nutrition Facts : Calories 109.8, Fat 2, SaturatedFat 0.3, Sodium 173.7, Carbohydrate 19.6, Fiber 1, Sugar 6.1, Protein 4.2
WILD-MUSHROOM BREAD PUDDING
Provided by Paul Grimes
Categories Milk/Cream Egg Mushroom Side Bake Vegetarian Quick & Easy Dinner Parmesan Fall Winter Parsley Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle.
- Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
- Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
- Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
- Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
- Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
- Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.
MUSHROOM BREAD PUDDING
This uncomplicated savoury bread pudding is a great sidedish, when served with a steak or roast beef. It can be served hot, or at room temperature.
Provided by emmalee1942
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the milk until bubbles form around the sides of the pan. Pour over the croutons. Stir in the eggs, one at a time.
- Saute the mushrooms, onion, salt and pepper in the melted butter until the onions become translucent. Cool briefly, then stir into the bread mixture.
- Pour into a greased 8" or 9" square baking dish. Sprinkle with the parmesan cheese.
- Bake in a larger pan of hot water 350 degrees, 45-50 minutes, until firm.
Nutrition Facts : Calories 180.2, Fat 10.8, SaturatedFat 5.8, Cholesterol 119.6, Sodium 244, Carbohydrate 10.2, Fiber 0.6, Sugar 1.3, Protein 10.9
TOFU AND WILD MUSHROOM BREAD PUDDING (VEGAN)
Vegan creamy and savory bread pudding. Better than stuffing with all whole food ingredients.Great for thanksgiving or christmas. From christina cooks series
Provided by YogaLife
Categories Grains
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 and lightly oil a 9 inch square glass baking dish.
- Place the oil and shallots and a pinch of salt in a skillet, over medium heat.Sweat the shallots.
- Stir in the shitake mushrooms and saute for 1 minute.
- Add the remaining mushrooms, season with salt and saute until they release their juices to the pan.
- Stir in the basil, parsley and thyme and continue cooking, stirring frequently until the mushrooms are tender and begin to brown.
- Remove from the heat, and set aside.
- Combine the tofu, symilk, in a baking powder in a food processor.
- Season slightly with salt and puree until smooth.
- Transfer to mixing bowl and fold in the bread cubes.
- Stir in the mushroom mixture and spoon evenly into the prepared dish.
- Mix the breadcrumbs and soy cheese together and sprinkle over the top of the bread pudding.
- Bake 50-60 minutes or until browned at the edges and set on the counter.
- Allow 15 minutes to set before serving.
Nutrition Facts : Calories 169.5, Fat 8.8, SaturatedFat 1.4, Sodium 150.9, Carbohydrate 16.8, Fiber 3.1, Sugar 2.8, Protein 9.3
WILD MUSHROOM BREAD PUDDING
Provided by Tyler Florence
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.
- In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.
- In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.
- Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.
- Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.
- Bake for 45 minutes or until the top is golden brown and the custard is set.
MUSHROOM BREAD PUDDING
Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.
Provided by Susan Spungen
Categories brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
- In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
- In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
- Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
- Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
- When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.
BAKED MISO-GLAZED TOFU WITH WILD MUSHROOMS
Asian flavors suit mushrooms as well as the Mediterranean seasonings I usually work with. This Japanese-inspired miso glaze is used with both the tofu, as a glaze, and as a flavoring for the mushrooms. I used a mixed mushroom pack from Whole Foods for this, which included varieties of enokis and maitakes, with both thin and thick stems that had a nice meaty texture but weren't tough like shiitake stems. If salt is a concern, look for a lower-sodium miso, now available from a few companies.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- To make the miso glaze, combine mirin and sake or stock in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in miso and sugar. Whisk over medium heat until sugar has dissolved. Remove from heat and whisk in 1 teaspoon of sesame oil.
- If mushrooms have thick long stems, cut stems in half and then into 1/2-inch pieces. Separate all of the clumps of mushrooms into individual mushrooms. You can use the bottom of the clump. Cut into 1/2-inch pieces.
- Heat a wok or wide heavy skillet over high heat until a drop of water evaporates in a second. Add 1 tablespoon olive or grapeseed oil and mushrooms and sear without moving for 30 seconds, then stir-fry for 1 to 2 minutes, until they begin to sweat. Turn heat to medium and add garlic. Stir-fry 30 seconds, then add salt to taste and stir-fry until mushrooms are soft, 2 to 3 minutes. Add wine and stir-fry until it is no longer visible in the pan. Add 3 tablespoons of miso glaze, stir together and remove from heat.
- Heat oven to 375 degrees. Line a sheet pan with parchment. Transfer remaining glaze to a wide bowl and whisk in remaining sesame oil, cayenne, remaining grapeseed or peanut oil and soy sauce. Cut tofu into 8 to 10 slices and pat dry with paper towels. Dip each slice into miso glaze, making sure to coat both sides. Transfer to baking sheet. Bake 15 minutes, until edges are just beginning to color.
- Gently reheat mushrooms. Place a couple of slices of tofu on each plate, top with the mushrooms and serve.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 646 milligrams, Sugar 4 grams
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