I Can Cook Vegan Cookbook...Featuring Savory Herb Bread Pudding #ICanCookVegan #vegan #savorybreadpudding #ThanksgivingReady #ABRAMSDinnerParty #ad

I've been having such fun sharing recipes this Fall from ABRAMS Publishing via my participation in their Dinner Party blog group! My next featured cookbook is Isa Chandra Moskowitz's I Can Cook Vegan. This easy-to-follow cookbook focuses on simple recipes for cooks who want to include more meatless meals. My cardiologist has recommended that I incorporate more vegetarian and vegan meals into our weekly meals...so I was very excited to do a deep dive into I Can Cook Vegan! I can't wait to try her Curry Udon with Broccoli and Avocado...or her Buffalo Cauliflower Ranch Salad. For today, though, I'm focusing on a side dish recipe that's perfect for Thanksgiving next week: her Savory Herb Bread Pudding!

Thanks to the addition of fresh thyme, sage, and rosemary -- this dish is reminiscent of traditional Thanksgiving stuffing. However, this vegan version contains no butter, eggs, or dairy. The end result is moist and incredibly delicious. In the recipe introduction, Ms. Moskowitz says this bread pudding tastes like Stove Top Stuffing Mix...and she's definitely spot on. We absolutely loved it when I made it this weekend!

Savory Herb Bread Pudding

from I Can Cook Vegan

Ingredients (makes 4-6 servings): 

• 1/4 cup olive oil + more for prepping the baking dish
• 1 small yellow onion, chopped into medium dice
• 2 ribs celery, thinly sliced
• 2 tsp. onion powder
• 1/2 tsp. dried sage [NOTE: I used 1 tsp. chopped fresh sage because I had some in my fridge.]
• 3 tbs. chopped fresh thyme
• 1 tbs. chopped fresh rosemary
• Salt & fresh ground black pepper to taste
• 1 loaf bakery white bread, cubed
• 2 cups vegetable broth
• Chopped fresh flat leaf parsley for serving

Directions:

Step 1: Preheat oven to 400℉. Lightly grease a 10-inch square baking dish, Preheat a skillet over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until the onion is lightly brown -- about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 tsp. salt and several dashes of pepper. Turn off the heat.

Step 2: Put the bread cubes in a large mixing bowl. Stale bread works best; if your bread is fresh, lightly toast them in a 350℉ oven for no more than 5 minutes. Add the cooked vegetable mixture and toss to thoroughly coat. 

Step 3: Pour in the vegetable broth 1/2 cup at a time, mixing well after each addition. The bread should be moist, but not soggy...so you may not need to use all of the broth. Transfer the stuffing to the prepared baking dish. 

Step 4: Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool for a bit before serving.

This savory bread pudding tastes exactly like Thanksgiving! The fresh herbs and sauteed veggies paired nicely...and the end result was a side dish that was moist without being mushy. This was my first time to use vegetable broth in place of chicken broth in a stuffing-type of dish. I found that the vegetable broth nicely enhanced the flavors of the aromatic veggies and herbs! I hope you'll bake up a pan of this Savory Herb Bread Pudding next week -- especially if you have any vegan family and friends coming for Thanksgiving. It's such a thoughtful touch to ensure all of your guests can enjoy the feast!

Disclosure: I received a copy of I Can Cook Vegan as part of the ABRAMS Dinner Party blog program. All opinions expressed are solely my own.