Autumn Harvest Vegetable Pudding

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* Exported from MasterCook *

 

Autumn Harvest Vegetable Pudding

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 184

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons canola oil

1 1/2 cups finely chopped onions

1 teaspoon minced garlic

1 pound soft tofu

drained and crumbled

2 cups soy milk

1/2 cup shredded soy mozzarella

1 tablespoon Dijon mustard

1 teaspoon ground sage

3/4 teaspoon salt

1/8 teaspoon freshly ground pepper

6 cups whole-grain bread cubes

1 cup winter squash -- diced

1 cup carrots -- diced

1 cup sliced mushrooms

 

Serves 8

 

Comfort food at its best: the homey goodness of savory bread pudding filled

with the delicious taste of autumn vegetables. This one-dish meal can be

prepared in advance. Simply heat and eat when ready.

 

Preheat oven to 350F. Heat the oil in a large skillet over low heat. Add

the onions, cover, and cook for 5 minutes. Add the garlic and sauté 2

minutes. In a bowl, combine the tofu, 1 cup of the soy milk, the soy

mozzarella, mustard, sage, salt, and pepper and mix well. Blend in the

onion mixture. Stir in the remaining 1 cup soy milk. Lightly oil a large

shallow baking dish and put the bread in it. Pour the tofu mixture over

the bread, using a fork to distribute the ingredients evenly. Let soak

until the liquid is absorbed, about 30 minutes.

 

Meanwhile, steam the squash for 6 to 8 minutes or until soft and

reserve. Steam the carrots for 3 to 5 minutes or until soft and add to the

squash. Then lightly steam the mushrooms for 1 minute and add to reserved

squash and carrots. Stir the reserved mushrooms, carrots, and squash into

the bread mixture. Bake the pudding for 30 minutes. Increase the oven

temperature to 375F. Continue baking until puffy and lightly browned,

about 10 minutes. Let stand a few minutes before serving.

 

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