This week, the Kitchen is whipping up Vegan Beet Bread Pudding! A sweet and savory treat!


  • 1 loaf dry bread, cubed 
  • 2 cups roasted red beets, cubed 
  • 3 Tablespoons Vegan Earth Balance Buttery Spread, melted
  • 2 cups beet juice flax gel (recipe below, or use 1 cup of beet juice and 4 eggs) 
  • 2 teaspoon each rosemary, thyme, parsley, oregano, and chive
  • 1 teaspoon each salt and pepper
  • (If you would like to add cheese, 1 cup feta)


  1. Preheat oven to 350 degrees.
  2. Place cubed bread in a large bowl. 
  3. Add roasted beets (and Feta, if using). Stir to combine. 
  4. In a separate bowl mix together flax gel (or egg & beet juice), Earth Balance, and spices. 
  5. Pour over liquid over bread mixture and stir to coat everything.
  6. Pour into a 9×12 baking dish and bake at 350 degrees for 25 minutes, or until the tester comes out clean. 
  7. Serve with arugula salad for a great lunch.



3 cups beet juice, 3 cups water, ⅔ cup flax seeds

Put all ingredients in a pot, bring to a boil, reduce to low and stirring occasionally for 25 minutes. Stain through a mesh strainer, keeping the liquid and discarding the seeds. This will be thinner than a normal flax gel because of the beet juice. It replaces liquid in the recipe as well as the egg.