This tasty and simple vegan sourdough stuffing is good on its own or stuffed into winter squashes, or green or red bell peppers! Serves: 6 to 8 6 cups firmly packed diced whole-grain sourdough bread 1 1/2 tablespoons olive oil 1 cup chopped red onion 3 scallions, minced 1/4 cup chopped fresh parsley 1/2 teaspoon each: dried thyme and rosemary 1 tablespoon salt-free seasoning blend (such as Frontier or Mrs. Dash) 1/4 cup toasted pine nuts (or see note) 1/2 cup dark or golden raisins Salt and freshly ground pepper to taste 1 cup vegetable broth (or hot water with 1 vegetable bouillon cube, dissolved) or as needed Preheat the oven to 350 degrees F. Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Combine the bread cubes with the onion in a mixing bowl. Add all the remaining ingredients except the broth and toss together. Sprinkle the broth in slowly, stirring, to moisten the ingredients evenly. Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake for 30 to 40 minutes, or until the bread cubes are lightly browned and still slightly moist. You can stir once or twice during that time, or let it just get crusty on top and around the edges, like a casserole.