Delicious Vegetarian Stuffing: A Happy Hippy Recipe

Ingredients

• 0.5 cup shelled pumpkin seeds
• 0.5 cup shelled sunflower seeds
• 0.25 cup butter
• 1 cup minced onion
• 0.75 cup sliced celery
• 0.75 cup grated carrot
• 1 teaspoon ground cardamom
• 1 tablespoon dried thyme
• 2 tablespoons chopped fresh parsley
• 2 bay leaves
• 1 loaf whole-grain bread, cut into bite-sized pieces
• 1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
• 0.25 cup dried cranberries
• salt and ground black pepper to taste
• 2 egg, beaten
• 2 cups vegetable broth

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Spread the pumpkin and sunflower seeds evenly onto a baking sheet. Toast the seeds in the preheated oven until they are lightly browned and wonderfully fragrant, approximately 5 minutes.
2. Melt the butter in a skillet set over medium-high heat. Add the diced onion, celery, carrot, cardamom, thyme, parsley, and bay leaves to the melted butter. Cook until the vegetables are tender and softened; remember to remove the bay leaves before proceeding.
3. In a large bowl, gently toss together the toasted seeds, cubed bread, crispy cereal, sweet cranberries, and the cooked vegetable mixture. Season generously with salt and freshly ground pepper to enhance the flavors. Add the eggs and mix everything well. Gradually incorporate the vegetable stock until the stuffing mixture is nicely moist but not overly mushy. Transfer the prepared mixture to a lightly greased casserole dish.
4. Bake in the preheated oven until the stuffing is beautifully browned and cooked through, about 30 minutes.

Nutrition

• Calories: 406 kcal
• Fat Content: 19 g
• Fiber Content: 8 g
• Sugar Content: 11 g
• Sodium Content: 520 mg
• Protein Content: 16 g
• Cholesterol Content: 62 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g