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
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.
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