Toasted bread cubes soak up a savory mix of sautéed onion, celery, and garlic, all rounded out with fresh thyme, sage, and rosemary for that classic holiday-table aroma. The bread bakes low and slow first to dry it out, then gets tossed with the herbed vegetables and a generous pour of vegetable broth so every cube turns tender without going mushy. A final uncovered stretch in the oven crisps up the edges and gives the top that golden, craggy finish everyone fights over. Fresh parsley scattered on right before serving keeps things bright and green against all that deep, savory flavor. It's an easy, crowd-pleasing side that fits neatly into a dairy free spread without skipping any of the comfort-food payoff.
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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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