Butternut Squash-Mushroom Bread Pudding

emeals.com

Cathi Larkins Palmer

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 (sub 2c eggs)

1 cup unsweetened soy milk (sub powdered milk)

3 Tbsp nutritional yeast

Note: Ingredients may have been altered from the original.

Directions at emeals.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer