This stuffing leans into everything a Mediterranean-style table loves: hearty toasted bread cubes, a fragrant sauté of onion, celery, and garlic, and a generous handful of fresh thyme, sage, and rosemary. Toasting the bread first keeps every piece sturdy enough to soak up warm vegetable broth without turning mushy, so the finished dish stays tender in the middle with crisp, golden edges on top. A final scatter of chopped parsley adds a fresh, herby lift right before serving. It's an easy make-ahead side that pulls its flavor from real vegetables and herbs rather than heavy sauces or cream, which makes it a natural fit for a Mediterranean way of eating. Serve it alongside roasted vegetables, beans, or a simple salad and it holds its own as the comforting centerpiece of the plate.
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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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