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Prep Time
15 mins
Total Time
1 h
Serves
8

Ingredients

2 tbsp
olive oil
30 mL
2 cups
seedless red grapes
500 mL
4
large shallots, finely diced
2
celery stalks, diced
2 tsp
chopped fresh thyme
10 mL
8 cups
cubed day-old, vegan white bread (1/2-in./1-cm cubes)
2 L
½ cup
coarsely chopped toasted walnuts
125 mL
½ tsp
each salt and pepper
2 mL
1 ½ cups
vegetable broth
375 mL

Directions

Step 1
Preheat oven to 400°F (200°C). In large skillet, heat oil over medium heat. Cook grapes, shallots, celery and thyme about 5 min. until softened. Set aside.
Step 2
In large bowl, combine bread cubes, walnuts, salt and pepper. Mix in grape mixture and vegetable broth, allowing bread to soak up broth. Transfer mixture into 8-in. (20-cm) square baking dish; cover with foil. Bake 30 min. until heated through. Remove foil; bake additional 10 min., or until top is golden brown
and crisp.

Tip

Substitute celery with 3/4 cup (175 mL) chopped fennel or leeks.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 recipe)
Calories:
220
Fat:
9 g
Saturated Fat:
1 g
Carbs:
30 g
Fibre:
3 g
Sugar:
10 g
Protein:
5 g
Sodium:
540 mg