Toasted cubes of bread soak up a savory mix of sautéed onion, celery, and garlic, all brightened with fresh thyme, sage, and rosemary for that classic holiday flavor in every bite. Vegetable broth keeps everything moist without weighing it down, so the inside stays tender while the top bakes up golden and crisp at the edges. It's a comforting, herb-forward side that works beautifully alongside a vegetarian spread, whether you're building a full holiday table or just craving that stuffing flavor on its own. A scatter of fresh parsley at the end adds a pop of color and freshness right before serving. Easy to prep ahead and finish in the oven, this is a reliably crowd-pleasing dish that fits right into a vegetarian menu.
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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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