Walnut & Grape Vegan Stuffing
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
2 cups seedless red grapes
4 large shallots, finely diced
2 celery stalks, diced
2 tsp chopped fresh thyme
8 cups cubed day-old, vegan white bread (1/2-in./1-cm cubes)
½ cup coarsely chopped toasted walnuts
½ tsp each salt and pepper
1 ½ cups vegetable broth
2 tbsp olive oil
2 cups seedless red grapes
4 large shallots, finely diced
2 celery stalks, diced
2 tsp chopped fresh thyme
8 cups cubed day-old, vegan white bread (1/2-in./1-cm cubes)
½ cup coarsely chopped toasted walnuts
½ tsp each salt and pepper
1 ½ cups vegetable broth
Directions
1Preheat 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.
2In 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.
Tips
1
Substitute celery with 3/4 cup (175 mL) chopped fennel or leeks.
Disclaimer
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Personal Note
Personal Note
