This recipe is a perfect alternative for the vegetarians amongst us, or just for something different. All my friends, even the meat eaters, love it!
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
406 Calories
Recipe Instructions
Step 1
Bake in preheated oven until browned, about 30 minutes.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Spread the pumpkin and sunflower seeds onto a baking sheet. Toast the seeds in the oven until lightly browned and fragrant, about 5 minutes.
Step 3
Melt the butter in a skillet over medium-high heat. Add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves to the butter and cook until the vegetables are tender; remove the bay leaves.
Step 4
Toss together the toasted seeds, bread, cereal, cranberries, and vegetable mixture in a large bowl; season with salt and pepper. Add the eggs and mix. Add the vegetable stock gradually until the mixture is moist, but not mushy. Transfer mixture to a lightly greased casserole dish.
Ingredients
1 teaspoon ground cardamom
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup minced onion
1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
1 tablespoon dried thyme
2 bay leaves
2 cups vegetable broth
2 egg, beaten
1 loaf whole-grain bread, cut into bite-sized pieces
