1/4 cup canola oil
1/2 large onion, diced
1 clove garlic, minced
3-4 carrots, peeled and chopped
5-6 stalks celery, washed and chopped
1/4 cup olive oil
1 1/2 cups vegetarian broth
1/2 cup sugar
2 tablespoons ground sage
1 tablespoon ground rosemary
salt and pepper, to taste
1 box (20 ounces) crispy cereal (I used Kashi 7 Whole Grain and Sesame Nuggets cereal)
1. Preheat oven 450 degrees F. Heat canola oil in a large skillet. Add onion and garlic and saute until soft. Add carrots and celery and saute for 5-10 more minutes. Remove from heat and allow to cool slightly.
2. Add remaining ingredients except cereal, and mix well. Sprinkle in cereal gradually while stirring gently. The cereal should absorb most or all of the liquid. You should end up with a consistency similar to steamed rice.
3. Pack the mixture into a 10" square casserole dish or similar oven-safe dish. Bake uncovered on middle shelf for 20-30 minutes. (I had other things baking at the same time and wasn't keeping careful track of time, so be sure to keep an eye on it as it cooks!) Loaf is done when the top forms a crust and darkens slightly. Remove from oven, allow to cool slightly, and cut into 3"-4" squares.
I recommend topping it with ketchup to serve.
Source of recipe: Mondays are my assigned night to make dinner for the household, and I hadn't really come up with anything. So I made twice-baked potatoes and, in desperation for a side dish, put this together out of what was at hand. I think it turned out pretty good.