Golden cubes of bread soak up a savory mix of sautéed onion, celery, and garlic, all brightened with fresh thyme, sage, and rosemary. A generous pour of vegetable broth keeps every piece moist without turning mushy, while a hot oven finish crisps the edges into that irresistible contrast of tender center and crunchy top. It's baked right in the dish for easy serving, finished with a scatter of fresh parsley for a pop of color and freshness. Cozy, herby, and completely plant-based, this stuffing is a dependable pick for a gluten free holiday spread. Make it a day ahead if you like — the flavors only deepen as it sits.
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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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