Toasted bread cubes soak up a savory blend of onion, celery, and garlic sautéed until golden, then get layered with fresh thyme, sage, and rosemary for that classic, herby holiday flavor. Vegetable broth keeps everything moist without weighing it down, and a stint in the oven under foil (then uncovered) gives you a top that's crisp and golden while the inside stays tender and rich. There's no egg holding this stuffing together at all — just great bread, fresh herbs, and aromatics doing the work, so the texture comes from technique, not binding. It's a fuss-free, comforting side that fits neatly into an egg free spread, and it's easy to make ahead for a crowd. Finish with a scatter of fresh parsley for a pop of color and freshness right before serving.
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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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