Vegan Dressing with Barley

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.

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

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★★★★★

5 from 2 reviews

• Author: TheWholeServing
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 12 1x

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Ingredients

Scale 1x2x3x

• 1 loaf day old multigrain baguette and 1/2 loaf day old ciabatta baguette cubed (I used Trader Joe’s) ( 9 cups)
• 1 cup of uncooked barley
• 2 stalks of celery, chopped
• 1/2 white onion chopped,(about 1/2 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 1/2 to 3 cups vegetable stock
• salt and pepper to taste (I use sea salt, it has more minerals and less processed)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tablespoons fresh chopped Italian parsley

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Instructions

1. Preheat oven to 350 degrees.
2. Cube bread and place in large bowl, set aside.
3. Bring 4 cups of water to a boil in small saucepan add barley and cook until done.When done drain and set aside.
4. While barley is cooking, heat oil in a large sauté pan to medium high, add in onions and celery, sauté until translucent.
5. Add in garlic and herbs and sauté a minute or two more.
6. Add in barley and 1 cup of vegetable stock and cook 2 minutes more.
7. 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.
8. Add in dried cranberries, pecans and 1 tablespoon of the parsley and toss well.
9. Spray baking pan with non-stick cooking spray or spread with vegan butter.
10. Transfer mixture to a 9×13 pan and bake for 30 to 35 minutes or until golden brown.
11. Allow to cool slightly and sprinkle on remaining parsley before serving.

• Category: Side Dish

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 6.8
• Sodium: 160
• Fat: 7.8
• Carbohydrates: 41.7
• Fiber: 6.2
• Protein: 7.6
• Cholesterol: 0

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