Bake for 15-20 minuets on 350F Or until it’s golden. Enjoy:)
When the tahini bread is ready, allow to cool completely and slice it into cubes
And let’s stuff it up💃🏻
2 large onions, diced
4 stalks celery, chopped
8oz sliced mushrooms (I used Baby Bella)
¼ cup extra virgin olive oil or more if needed ! Holiday vibes!!
2 tbsp chopped sage
2 tbsp chopped rosemary
2 tbsp chopped thyme
1/2 cup chopped parsley
1 bag baby spinach
About 8 cups toasted tahini bread cubes
1½-2 cups vegetable broth
1 large eggs
1 lemon ( zest only ) for garnish
Spices: sea salt, cumin, black pepper
Grease a 13x9x2-inch or 3 qt baking dish.
Place 2 tbsp oil in a large skillet over medium heat. Add mushrooms and a pinch of cumin, salt and pepper. Sauté until mushrooms are nice and golden , about 5-8 minutes.
Place ¼ cup oil in same skillet. Add onions and celery plus a pinch of salt. Sauté until tender, about 12 minut
preheat oven to 350°F. If your bread needs toasting, place cubes on lined baking sheet and bake until bread is crusty, about 10-15 minutes. Transfer to large bowl to cool.
Once onions are tender, add herbs and sauté for another minute. Add spinach last and cook for a few minutes more, or until wilted.
In a small bowl or liquid measuring cup, whisk broth (start with 1½ cups), egg ( egg are optional ) salt, and pepper. Add egg mixture and vegetable mixture to bowl with bread, tossing to combine. It should be nice and moist but not at all soupy. Spoon mixture into baking dish.
Cover with foil and bake for 40 minutes. Remove foil and bake for another 15 minutes. Garnish with fresh parsley and olive oil and of course lemon zest👌🏻