Savory Vegetable Bread Pudding (Slow Cooker)

[Guest guest]

" Fresh from the Vegetarian Slow Cooker " by Robin Robertson

 

Savory Vegetable Bread Pudding

 

2 Tablespoons olive oil

1 medium yellow onion, chopped

1/2 small red bell pepper, seeded and chopped

1 medium carrot, shredded

1 small zucchini, shredded

4 ounces white mushrooms, sliced

2 garlic cloves, minced

Sea salt and Black pepper

15.5 ounce can navy or white beans, drained and rinsed

2 Cups vegetable stock

1 1/2 tsp dijon mustard

1 teaspoon fresh savory leaves (or 1/4 teaspoon dried)

3/4 teaspoon sea salt

1/8 teaspoon cayenne pepper

4 ounces shredded mozzarella (or soy mozzarella)

1 loaf Italian bread, sliced

 

Heat oil in large skillet over medium heat. Add the onion, cover and

cook til softened. Add bell pepper, carrot, zucchini, mushrooms and

garlic. Season w/ sea salt and pepper. Cook until slightly softenend,

about 3 minutes. Remove from heat.

 

In food processor or blender, combine beans, stock, mustard, savory,

salt and cayenne. Process until smooth. Stir into sauteeed vegetables

then stir in the cheese.

 

Cut bread slices into small pieces and arrange about 1/3 or the loaf

in bottom of 4-6 quart slow cooker. Pour a third of the vegetable

mixture over bread; distribute over bread evenly with fork. Repeat

bread and vegetable layers. Cover and cook on Low for 4-5 hours.

 

Serves 6 to 8