Three days left till Thanksgiving!
Thanksgiving for us is always at my brother's house. he and my sister-in-law prepare the main and a few sides, everyone else shows up with a side or two.
If you're like me and you're still trying to decide what to make to please the crowd, especially if you have vegetarians or vegans in the crowd, you may want to put this recipe on your list. You'll please the vegetarians, vegans and maybe a few turkey eaters as well.
In our crowd, I'm the vegetarian who doesn't eat meat. I have to pass on eating dressing, because it's usually prepared with chicken stock and sometimes it has chicken parts added.
This year I'm bring this vegan dressing or is it stuffing? Oh I don't know. I'm from the south, so I'll call it dressing. Stuffing is what I'll be doing, stuffing this wonderful hearty goodness into my mouth.
What's makes it hearty?
A mix of multigrain and ciabatta baguette and hearty barley.
I think barley is the forgotten grain, most people tend to think of soup when it's mentioned. But you can use if for so much more than a pot of soup. The addition of barley adds fiber and protein and makes this dressing much more filling.
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Moist on the inside, crisp on the outside, hearty, wholesome and so satisfying!
Serve it with my Cranberry Pear Chutney and you may not have any leftovers for Black Friday or maybe Black Thursday Night.
Yummy and perfect for any gathering.
Vegan Dressing with Barley
Ingredients
- 1 loaf day old multigrain baguette and ½ loaf day old ciabatta baguette cubed I used Trader Joe's ( 9 cups)
- 1 cup of uncooked barley
- 2 stalks of celery chopped
- ½ white onion chopped (about ½ Cup)
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 2 tablespoons fresh chopped sage
- 2 ½ to 3 cups vegetable stock
- salt and pepper to taste I use sea salt, it has more minerals and less processed
- ½ cup dried cranberries
- ½ cup chopped pecans
- 2 tablespoons fresh chopped Italian parsley
Instructions
- Preheat oven to 350 degrees.
- Cube bread and place in large bowl, set aside.
- Bring 4 cups of water to a boil in small saucepan add barley and cook until done.When done drain and set aside.
- While barley is cooking, heat oil in a large sauté pan to medium high, add in onions and celery, sauté until translucent.
- Add in garlic and herbs and sauté a minute or two more.
- Add in barley and 1 cup of vegetable stock and cook 2 minutes more.
- Transfer sauteed ingredients to bowl of bread and toss, add in 1 cup of vegetable stock and mix. Add in more stock as needed, Bread should be wet, but not dripping wet.
- Add in dried cranberries, pecans and 1 tablespoon of the parsley and toss well.
- Spray baking pan with non-stick cooking spray or spread with vegan butter.
- Transfer mixture to a 9x13 pan and bake for 30 to 35 minutes or until golden brown.
- Allow to cool slightly and sprinkle on remaining parsley before serving.
Nutrition
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Nikki Frank-Hamilton says
This looks so delish, I'm going to look for some gluten free breads to make this with. Perhaps cornbread and something else. It looks so delish and my daughter, who is vegetarian, will be so happy to have stuffing again!
Celeste says
Thanks Nikki, Udis is a good brand of gluten-free bread to use in recipes like this one to make it gluten-free. Good luck.
Lou Lou Girls says
Oh my! This looks incredible! Pinned and tweeted. We always love partying with you, I hope to see you Monday at 7 pm at our party. Happy Saturday! Lou Lou Girls
Michelle @ Vitamin Sunshine says
What incredible photos you took of stuffing-- something notoriously difficult to capture in a good light! It looks amazing. I can't have gluten anymore-- but barley used to be one of my favorite grains. So chewy! My grandma used to always give us barley soup as kids, and we loved it. I am actually posting my grandma's stuffing recipe this year-- revamped with gluten free cornbread 🙂 Her cornbread stuffing is a favorite in our family.
Celeste says
The chewy is what I like about barley, but I'll have to check out your gluten free version.
Thanks for visiting and thanks for the comment about my photos.