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    Home / Side Dishes

    Kale Mushroom Bread Pudding

    Last updated: Nov 13, 2019 · Published: Oct 18, 2018 by Elizabeth Shah. This page may contain affiliate links.

    837 shares
    Jump to Recipe

    Kale Mushroom Bread Pudding has bread, it’s savory and it’s pudding(ish)! It could easily be a HEALTHY vegan dish the whole fam-damily will to grow love. (Well, at least the grown ups.)

    kale mushroom bread pudding in casserole dish.

    Holiday food is all about comforting carbs, fresh herbs and rich, creamy textures. What could be more comforting than a big helping of savory bread pudding? (Definitely not those weird molded salads of my childhood!)

    Check out some of my other holiday favorites: Vegan Sweet Potato Casserole, Vegan Porcini Mushroom Gravy,  Vegan Cheesy Potato Casserole, Healthy Twice-Baked Potatoes, Almond Ricotta, Easy Vegan Collard Greens, Instant Pot Collard Greens, Shaved Brussels Sprouts with Oil Free Citrus Dressing and Healthy Brownies with Peppermint Frosting.

    Kale Mushroom Bread Pudding Ingredients on a cutting board -- kale, cashews, plant milk, loaf of bread, lemon, shallot, mushrooms and seasonings.

    How to Make a Healthy, Vegan Savory Bread Pudding

    This kale mushroom bread pudding recipe is made with no oil or dairy—not even a pat of vegan butter! But you get all the rich and creamy texture you’d hope for in a comfort food from cashews, plant milk, nutritional yeast and a bit of ground flaxseed to help firm things up.

    Kale and Mushrooms sautéed in a red dutch oven.

    The hearty, healthy kale, earthy shitake and cremini mushrooms, and fresh rosemary blend together in a harmonious trio in this dish. And if you can nab a great loaf of rustic bread (I personally LOVE a light rye with caraway seeds in this recipe), it can really take this kale mushroom bread pudding to the next level.

    light rye bread cubes in a yellow bowl with a black rim.

    How to Eat Vegan Over the Holidays

    If you’re an HMG regular, you’ll notice I’ve been cranking out one holiday dish after another lately. I get how hard it can be for vegans at this time of year—having to pass up traditional holiday favorites, bring your own food to myriad gatherings, and the gut wrenching guilt of not eating your mama’s cooking!

    Sometimes our friends and families can’t quite wrap their heads around the fact that we’re not about to abandon our values just because it’s a holiday.

    Kale Mushroom Bread Pudding ingredients in a large metal mixing bowl.

    My hope is to create holiday recipes that might just become new family favorites. Food like this kale mushroom bread pudding that’s SO yummy and comforting, no one will even know (or care) that it’s vegan.

    Kale Mushroom Bread Pudding in a white plate with fork and rosemary

    Food that brings everyone together, because especially at the holidays, isn’t that what food is supposed to do?

    Inspired by--but a whole lot healthier than--Ina Garten's Mushroom Leek Bread Pudding.

    If you like this whole food plant-based recipe, you might also like:

    • 1-Pot Curried Lentils & Rice
    • Quick & Easy Vegan Collard Greens
    • Instant Pot Vegan Collard Greens
    Kale Mushroom Bread Pudding

    Kale Mushroom Bread Pudding

    This Kale Mushroom Bread Pudding recipe is vegan--with NO oil or dairy--but still delivers all the rich, creamy texture you want in a comfort food.
    5 from 3 votes
    Print SaveSaved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 25 minutes
    Servings: 6
    Calories: 326kcal
    Author: Elizabeth Shah
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    Ingredients

    • 5 cups rustic bread, 1 inch cubed (about ½ loaf. I really like rye bread for this recipe)
    • 2 cups unsweetened non-dairy milk
    • ¼ cup nutritional yeast
    • 1 cup cashew pieces soaked (see notes)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon sea salt
    • 1 tablespoon lemon juice (about ½ lemon)
    • 2 tablespoons ground flaxseed
    • ¼ cup diced shallot (about 1 medium shallot)
    • 1 tablespoon fresh rosemary minced
    • 1 bunch kale chopped (about ½ pound)
    • 1 pound mushrooms sliced (I like a blend of shitakes and creminis)
    US Customary - Metric

    Instructions

    • Cube your bread first, then spread the cubes out on your cutting board so they get a bit stale while you're preparing the rest of the ingredients.
    • Next, prepare the 'batter.' In a blender, combine the soaked cashew pieces, non-dairy milk, nutritional yeast, garlic powder, onion powder, lemon juice and salt. Blend until creamy. Add the flax seed and blend just a few seconds to mix in. Allow the batter to rest in the blender at room temperature while you saute the kale and mushrooms.
    • Preheat oven to 350 degrees.
    • In a small pan or Dutch oven, heat 2 tablespoons of water over medium heat. Add the shallots a pinch of salt, and saute 2-3 minutes. Add the rosemary and saute another 1-2 minutes, until the shallots are soft. Add water a tablespoon at a time if things begin to stick.
    • Add the mushrooms, stir, and cook until they begin to release their liquid and get soft, about 10 minutes.
    • Add the kale, stir, well, and cook uncovered 2-3 minutes. Cook covered another 3-5 minutes or more until the kale is tender and not bitter.
    • In a large mixing bowl, combine the bread cubes, kale/mushroom mixture, and batter from the blender. Add sea salt and freshly ground pepper to taste. Stir well, and allow to rest 15 minutes, or until the bread has soaked up some of the batter.
    • Spoon the mixture into a baking dish, and bake, uncovered, about 40 minutes or until heated through. Don't overcook or the pudding will dry out.

    Notes

    Soak cashews in hot water for 1 hour or overnight at room temperature for about 6-8 hours

    Nutrition (approximate)

    Calories: 326kcal | Carbohydrates: 38g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Sodium: 681mg | Potassium: 689mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1275IU | Vitamin C: 19.8mg | Calcium: 208mg | Iron: 4.2mg
    Tried this Recipe? Please share it!Mention @HealthyMidwesternGirl or tag #HealthyMidwesternGirl!

    More Side Dishes

    • Balsamic Maple Glazed Brussels Sprouts (Oil Free)
    • Vegan Cheesy Potato Casserole
    • Vegan Sweet Potato Casserole
    • Roast Vegetable Salad with Farro
    837 shares

    Reader Interactions

    Comments

    1. karry

      April 02, 2022 at 12:54 am

      5 stars
      Great recipe. We really enjoyed it.

      Reply
      • Elizabeth Shah

        April 20, 2022 at 1:11 pm

        Wonderful, thank you!

        Reply

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    Hi, I'm Elizabeth Shah

    My husband calls me his "healthy Midwestern girl," because I LOVE TO EAT! Fortunately, I also love to cook. I'm so excited to share my 100% vegan, whole food, plant-based, no oil recipes with you! MORE...

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