A simple, make-ahead mixed mushrooms and spinach vegan savoury bread pudding recipe also known as strata. This eggless and dairy-free version is perfect for a totally scrumptious breakfast as well as a new classic dinnertime main or side dish.
*If making your own coconut milk at home, make it a thicker consistency (i.e. reduce the water to blend the coconut).
** You may need more milk depending on the type of bread that you are using. Some bread will soak up more liquid.
Instructions
Heat a skillet on medium high temperature. Add in the mushrooms with a pinch of salt. Saute for about 2 minutes then add the spinach. Once spinach are lightly wilted, turn off the heat. Place the mushrooms and spinach in a bowl and set aside.
In a small mixing bowl, add the cornstarch and 1/3 cup of non-dairy milk. Stir and mix well.
In a large mixing jug, add the rest of the non-dairy milk, the aquafaba (or more milk), the cornstarch mixture, the nutritional yeast and salt. Stir and mix well.
Lightly grease an 8-inch [21 cm] and 2-inch [ 5 cm] deep square baking pan.
If you wish, spread the bread with some margarine before cutting it into small pieces.
Place the first layer of bread at the bottom of the baking pan.
Pour some of the milk mixture (about 1/3 of the amount) onto the bread. Press the bread into the milk to soak it.
Sprinkle with some thyme leaves.
Layer half of the mushrooms and spinach on the bread.
Cover with a second layer of bread. Pour some more milk onto the second layer to soak the bread.
Add some more thyme.
Layer the rest of the mushrooms and spinach followed by a last layer of bread.
Pour the rest of the milk mixture, some more thyme. Press the bread well to soak it completely.
Top with a final layer of sliced tomatoes. Sprinkle with some ground black pepper.
Let the bread stand in the baking pan for about 15 minutes.
Meanwhile, preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit).
Bake for about 45 – 50 minutes.
Remove from the oven and let stand for 15 minutes before slicing and serving.
This pudding can be served warm or cold and makes great leftovers.
Video
Notes
Link to original recipe - Vegan Savoury Bread Pudding - https://veganlovlie.com/vegan-savoury-bread-pudding-eggless/