- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
