Toasted cubes of vegan bread soak up a savory blend of sautéed onion, celery, and sweet-tart apple, all deepened with garlic, fresh sage, thyme, and a whisper of rosemary. Melted vegan butter carries that aromatic base into every nook of the bread, while vegetable broth keeps things moist without turning mushy. Baked first under foil to steam through, then uncovered until the top turns golden and crisp at the edges, this stuffing hits that perfect balance of tender center and crunchy top. A scatter of fresh parsley at the end brightens the whole dish before it goes straight from oven to table. It's a comforting, holiday-worthy side that fits neatly into a dairy free spread without missing a beat.
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Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed baking sheet and bake for 15–18 minutes, tossing once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
Melt the vegan butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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