Butternut Squash-Mushroom Bread Pudding
Buttered Green Beans![Clock](https://emeals.com/img/recipes/icon-clock-new.png)
Ingredients
- 1 (12-oz) French baguette, cubed
- ¼ cup vegan butter, melted
- 2 tsp Italian seasoning, divided
- 1 tsp garlic salt, divided
- 1 (16-oz) pkg peeled, cubed butternut squash
- 1 Tbsp olive oil
- 1 (16-oz) pkg sliced mushrooms
- 1 onion, chopped
- 1 (16-oz) pkg silken tofu, drained
- 1 cup unsweetened soy milk
- 3 Tbsp nutritional yeast
Instructions
- Preheat oven to 350°F. Toss bread cubes with 3 Tbsp melted butter, 1 tsp seasoning, and ½ tsp garlic salt; spread in a single layer on a rimmed baking sheet. Bake 10 to 12 minutes until golden and crisp, stirring once.
- Meanwhile, steam squash according to package directions; drain well.
- Heat oil and 1 Tbsp melted butter in a large Dutch over medium-high heat. Add mushrooms, onion, 1 tsp seasoning, and ½ tsp garlic salt. Cook 6 minutes or until crisp-tender. Stir in squash and toasted bread cubes. Remove from heat.
- Process tofu, milk, and nutritional yeast in a blender or food processor until smooth.
- Pour half of mushroom mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with half of tofu mixture. Repeat layers with remaining mixtures. Press lightly to cover; let stand 5 minutes.
- Bake 40 to 45 minutes or until tofu mixture is slightly firm.
Side Dish Ingredients
- 2 (8-oz) pkg thin green beans
- 2 Tbsp vegan butter
Side Dish Instructions
- Cook green beans according to package directions; toss with butter. Season with salt and pepper, if desired.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
337
|
53
|
390
|
Fat (g) | 13 | 4 | 17 |
Sat. Fat (g) | 7 | 3 | 10 |
Protein (g) | 14 | 1 | 15 |
Carb (g) | 44 | 5 | 49 |
Fiber (g) | 5 | 2 | 7 |
Sodium (mg) | 734 | 28 | 762 |
T. Sugs (g) | 5 | 2 | 7 |
A. Sugs (g) | 1 | 0 | 1 |
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