Butternut Squash-Mushroom Bread Pudding

Buttered Green Beans
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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

  1. 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.
  2. Meanwhile, steam squash according to package directions; drain well.
  3. 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.
  4. Process tofu, milk, and nutritional yeast in a blender or food processor until smooth.
  5. 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.
  6. 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

  1. 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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