Step 1

Preheat oven to 350°F.

Step 2

Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring/flipping halfway, or until crunchy.

Step 3

In the meantime, saute the celery and onion in the vegan butter until the onion is translucent. Add in the garlic, sage and thyme and saute for an additional 2 minutes.

Step 4

In a large dish, mix together the toasted bread and the celery mixture.

Step 5

Add the vegetable stock until the bread is re-moistened. Add a little at a time to avoid a mushy stuffing.

Step 6

Add salt and pepper to taste.

Step 7

Bake at 375°F for 25-30 minutes or until the top is golden and crunchy. Serve warm!