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–+ servings
This plant-based savory bread pudding features sprouted bread, leeks, spinach, and artichokes, making it ideal for cool-weather dinners or festive gatherings when served warm with vegan cheese sauce.
plant based savory bread pudding with nutritional yeast and spinach
5 from 1 vote
Duration1 hour 15 minutes
Cook Time45 minutes
Prep Time30 minutes
Servings4

Ingredients

  • 6 cups sprouted-grain or 100% whole wheat bread cut into 1" cubes (270 g)
  • ¼ cup raw cashews soaked in water for 10 minutes (35 g)
  • 1½ cups unsweetened non-dairy milk (355 ml)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon arrowroot flour AKA arrowroot starch
  • ¾ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper about 20 turns
  • ¼ teaspoon dried oregano
  • Pinch cayenne powder
  • 2 cups leeks sliced (use bottom white portion) (175 g)
  • 2 cups spinach chopped (75 g)
  • 1 clove garlic minced
  • 1 14- oz. can artichoke hearts drained and chopped (396 g)
  • ½ cup frozen peas (75 g)
  • 2 tablespoons basil chopped
  • 1 tablespoon dill chopped

Instructions

  • Preheat oven to 350°F (175°C). Line an 8"x8"x2" baking dish with parchment paper and set it aside.
  • Place the bread cubes on an unlined baking sheet and bake for 10 minutes. Remove from the oven and transfer to a large mixing bowl, set aside for now.
  • Drain the cashews and place them in your blender (discard the soaking water), along with the non-dairy milk, nutritional yeast, arrowroot flour, salt, onion powder, black pepper, oregano, and cayenne. Blend until perfectly smooth then set aside for now.
  • Heat a skillet over medium heat for 2 minutes. Add the leeks and sauté for 5 minutes, adding a splash of water if they stick. Stir in the spinach and garlic and cook for 2 minutes, until the spinach has wilted. Stir in the chopped artichoke hearts, peas, basil and dill, then remove the skillet from the heat and allow to cool for a few minutes.
  • Transfer the vegetables to the mixing bowl with the bread cubes and toss together. Give the non-dairy milk mixture a quick blend, about 3 seconds, then pour it over everything in the bowl and toss to coat. Transfer the mixture to the parchment-lined baking dish and let it rest for 10 minutes.
  • Place the dish, uncovered, into the oven and bake for 45 minutes.
  • We suggest serving with a cheesy sauce (recipe below) and a side of fruit.