This stuffing leans on classic aromatics and fresh herbs to build its flavor: diced onion and celery cook down until soft and sweet, then get layered with garlic, thyme, sage, and rosemary until the whole kitchen smells like a holiday table. Cubed bread is toasted first for structure, then tossed with that fragrant vegetable mixture and moistened with vegetable broth so every piece turns tender but never mushy. Baked covered to steam through and then uncovered to crisp up golden at the edges, it comes out of the oven with a satisfying contrast of soft interior and crackly top. A scatter of fresh parsley at the end brightens the whole dish right before serving. It's a comforting, herb-forward stuffing that fits neatly into a soy free spread without missing a beat.
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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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