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
Serving: 1cup | Calories: 260kcal | Carbohydrates: 41.7g | Protein: 7.6g | Fat: 7.8g | Sodium: 160mg | Fiber: 6.2g | Sugar: 6.8g
