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Vegan Dressing with Barley

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5 from 2 reviews

Ingredients

Units Scale
  • 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

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 9x13 pan and bake for 30 to 35 minutes or until golden brown.
  11. Allow to cool slightly and sprinkle on remaining parsley before serving.

Nutrition

Find it online: https://thewholeserving.com/vegan-dressing-barley/