Ingredients
- 6 cups diced everything bagels (use gluten-free if desired)
- 1 1/2 cups vegetable broth + 1/4 cup vegetable broth (divided)
- 1/3 cup red onion, diced
- 1 cup celery, diced
- 1 green onion, sliced thin (greens only)
- 2 garlic cloves, minced
- 1 cup mushrooms, thinly sliced
- 1/4 cup bell pepper, diced
- 1/2 cup organic raisins
- 1/4 cup walnuts, roughly chopped
- 1 tbsp dried parsley
- 1 tsp apple cider vinegar (get your free bottle here!)
- 1/2 tbsp fresh rosemary
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried oregano
- 1/8 tsp dried sage
- Pinch of salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the diced bagels on a baking sheet and bake for 8 minutes, or until it is dried out and lightly browned.
- Heat 1/4 cup vegetable broth in a large skillet over medium. Saute onions, celery, garlic, bell pepper and mushrooms, and cook on medium until everything is soft and translucent.
- In a large mixing bowl, combine the bagel cubes, the cooked ingredients, and all the remaining ingredients except the broth and toss together. Once uniform, pour the broth in slowly while gently mixing to moisten the ingredients evenly.
- Transfer the mixture to a baking dish and bake for 35 to 40 minutes, or until the bagel chunks are lightly browned.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Holiday
- Cuisine: Vegan