Walnut & Grape Vegan Stuffing

Prep time: 15min
Total time: 60min
Serves: 8
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, crusty 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
Per serving (1/8 recipe)
calories
220
fat
9 g
saturated fat
1 g
carbs
30 g
sugar
10 g
protein
5 g
fibre
3 g
sodium
540 mg

Directions

  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.

  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.