Vegan Bread Dumpling Casserole With Mushroom Cream Sauce

Today’s meal begins with a dish of dumplings! The sauces in casseroles typically taste extra creamy since they have had ample time to simmer, which is fantastic! Of course, the gratinated layer of cheese on top is their greatest feature, and everyone at the table always attempts to obtain as much of it as they can.

Ingredients for Bread Dumplings

8 slices of bread, cubed
1 cup soy milk
1 tbsp ground flaxseeds
1 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

Ingredients for Mushroom Cream Sauce

2 tbsp vegan butter
1 onion, chopped
3 garlic cloves, minced
8 oz mushrooms, sliced
1/4 cup all-purpose flour
2 cups vegetable broth
1 cup soy milk
2 tbsp nutritional yeast
1 tsp dried thyme
Salt and pepper, to taste

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, mix together the bread cubes, soy milk, flaxseeds, nutritional yeast, garlic powder, onion powder, salt, and pepper until well combined.
Let the mixture sit for 10-15 minutes, allowing the bread to absorb the liquid.
Grease a 9×13 inch baking dish and spread the bread mixture evenly in the dish.
Bake for 25-30 minutes, or until golden brown and crispy on top.
While the bread is baking, prepare the mushroom cream sauce.
In a large saucepan, melt the vegan butter over medium heat.
Add the chopped onion and sauté for 2-3 minutes, or until softened.
Add the minced garlic and sliced mushrooms and sauté for another 5-7 minutes, or until the mushrooms are tender.
Add the flour and stir to combine.
Slowly pour in the vegetable broth, stirring constantly to prevent lumps.
Add the soy milk, nutritional yeast, dried thyme, salt, and pepper, and stir to combine.
Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
Pour the mushroom cream sauce over the baked bread dumplings and serve hot.