Step 1

Preheat the oven to 375°F. Grease a 3 quart (9xbaking dish with vegan butter or olive oil.

Step 2

Spread the seeds out on a small baking sheet and toast for 4-6 minutes, until fragrant and beginning to turn golden brown. At the same time, spread the bread cubes evenly over a baking sheet and toast for 4-10 minutes, or until crispy and lightly browned, tossing every 4 minutes (if using a dark coated baking sheet, toasting time will be only around 4-5 minutes). When the bread is toasted, transfer it to a large mixing bowl.

Step 3

Melt 1½ tablespoons butter in a large skillet and add 1½ tablespoons olive oil and a pinch of salt. Toss in the sliced mushrooms and cook, stirring, until the mushrooms soften, 3-5 minutes. Transfer to the bowl with the bread.

Step 4

In the same skillet, melt remaining 1½ tablespoons butter with remaining 1½ tablespoons olive oil. Add the leeks and shallots and cook, stirring, for 3 minutes until they begin to soften. Add the chopped pear and cook, stirring for 2 more minutes. Transfer to the bowl with the bread.

Step 5

Toss the bread and vegetables together with fresh thyme, sage, rosemary, and nutmeg. Add 1¾ cups vegetable broth and toss well. Let sit for 2 minutes. If it still feels dry, add up to ½ cup more vegetable broth, as needed.

Step 6

Pour into prepared pan and sprinkle with toasted seeds. Bake on the middle rack for 20-30 minutes, until the top is golden brown and toasted. Serve immediately or over with foil and a towel to keep warm until ready to serve.