Prep time: 10 minutes | Cook time: 30 minutes | Serves 4 to 6
3/4 cup + 2 tablespoons safflower oil, divided
1/2 cup chopped onion
1 tablespoon chopped garlic
1 1/2 cups sliced shiitake mushrooms
2 cups unsweetened soy milk
3/4 cup vegan Parmesan cheese
2 tablespoons nutritional yeast
2 tablespoons Ener-G egg replacer powder
1 tablespoon chopped fresh sage
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
2 teaspoons salt
3 cups bread, roughly torn apart into pieces (whatever kind you have)
1/4 cup chopped scallions, for garnish
1. Heat 2 tablespoons of oil in a skillet over medium-high heat, until hot. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and shiitake mushrooms and cook, stirring, until softened, 3 minutes. Set aside. Preheat the oven to 350°F.
2. In large bowl, combine the soy milk, parmesan, nutritional yeast, egg replacer, sage, basil, red pepper flakes, and salt. With a handheld emulsion blender or in a high-speed blender, slowly blend 3/4 cup oil into the soy milk mixture until the consistency becomes thick and custard-like.
3. Fold in the sautéed mushrooms and onion. Add the bread pieces and fold together until well combined. Pour the mixture into a lightly oiled casserole dish and let it sit for 7 to 10 minutes. Bake for 30 minutes, or until hot. Serve garnished with chopped scallions.
From The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.