This stuffing leans hard into fresh herbs — thyme, sage, and rosemary all get sautéed with softened onion and celery until the kitchen smells incredible, then tossed through cubes of toasted vegan bread until every piece is coated. A good soak in vegetable broth keeps the crumb tender in the middle while the edges crisp up gold and craggy under foil, then bake uncovered for that irresistible golden-brown top. Finished with a scatter of fresh parsley, it's the kind of stuffing that tastes like the holidays without relying on a shaker of table salt to get there — the herbs and browned aromatics do all the flavor work instead. It's a genuinely satisfying, plant-based side dish, and it fits right in for anyone watching their sodium intake. Make it a day ahead if you like; it reheats beautifully and the flavor only deepens.
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Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a large rimmed sheet pan and bake for 20 to 25 minutes, stirring once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl and set aside. Raise the oven temperature to 375°F (190°C).
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 8 to 10 minutes.
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