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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.

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.

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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
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