Mara’s Vegetarian Bread Dressing©
This is a simple recipe and is perfect for holiday gatherings or parties! Be sure to check all of your labels to ensure that you have chosen gluten-free versions of these ingredients. I chose to use almond milk and almond cheese due to my sensitivity to dairy products, but of course you can use other alternatives such as soy, dairy, rice or anything that suits your dietary preferences. Feel free to add any vegetables of your choice to this dish!
***A very special thanks to Julian Bakery (www.julianbakery.com) in La Jolla, CA for sending me 4 loaves of GF bread! I used the Smart Carb GF #3 bread in this recipe and it turned out fantastic. Even my gluten-eating husband loved this dish!
1 loaf of your favorite gluten-free bread (or approx 12 slices), cubed
1 1/4 cup almond milk
1 1/4 cup water
6 eggs, whisked (for heart-healthier option use 12 egg whites)
1 tsp dijon mustard
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 tsp garlic salt
Salt and pepper to taste
2 cups boiling water
4 bouillon cubes
Line bottom of non-stick baking dish with cubed bread. Set aside. In a separate bowl, whisk eggs and add all other ingredients, stirring until well mixed. Pour mixture into the baking dish on top of bread. Let soak in room temperature for 1 hour so that the bread is completely soaked with the other ingredients. Preheat oven to 325 degrees and bake for 45-50 minutes or until golden brown on the edges. Remove from oven and set aside. Combine boiling water and bouillon cubes. Stir and then strain (if necessary) until a consistency like gravy is achieved. Individually serve dressing and then pour desired amount of gravy on each serving. If you would like to refrigerate the leftovers, be sure you store the dressing and the gravy separately, otherwise it will get soggy if combined. Hope you enjoy this recipe as much as I do:)
Enjoy and Happy Eating!! XOXO, Mara