Ingredients
- 6 cups firmly packed diced gluten-free sourdough bread
- 1/4 cup vegetable broth
- 1 cup chopped red onion
- 1 cup chopped celery
- 3 scallions, minced
- 2 garlic cloves, chopped
- 1/4 cup bell pepper, chopped
- 1/2 cup mushrooms, thinly sliced
- 1/2 cup dark raisins
- 1/4 cup rosemary marcona almonds or any seasoned almonds of choice, roughly chopped
- 1/4 cup chopped fresh parsley
- 1/2 tbsp fresh rosemary
- 1/2 tbsp fresh thyme
- 1 tsp coconut vinegar (or apple cider vinegar)
- 1/2 tsp fresh sage
- 1/2 tsp oregano
- 1/8 tsp sea salt
- Freshly ground black pepper
- 1 1/2 cup vegetable broth
Instructions
- Preheat the oven to 350 degrees F.
- Place the diced bread on a baking sheet and bake for 10 to 12 minutes, or until it is dried out and lightly browned.
- Heat water in a large skillet. Add in onions, celery, scallions and garlic until softened. Add in bell pepper and mushrooms, and cook on medium heat until everything is softened.
- Combine the bread cubes with the onion in a large mixing bowl. Add all the remaining ingredients except the broth and toss together. Pour the broth in slowly while gently mixing, stirring, to moisten the ingredients evenly.
- Transfer the mixture to a shallow baking pan and bake for 30 to 40 minutes, or until the bread is lightly browned.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Sides
- Cuisine: Vegan