Step 1

Preheat the oven to 300 F and spread the bread cubes evenly onto a large rimmed baking sheet. Place in the oven and bake for about 40 minutes, or until the bread cubes are very dry and crunchy. Remove from the oven and let cool.

Step 2

Make the stuffing. In a large saucepan or pot over medium heat, melt the vegan butter. Toss in the celery, onion, carrot, apple, and spices. Sauté until softened, about 7-8 minutes. Remove from heat.

Step 3

Then, add the dried bread cubes to the pot or pan, slowly pouring in the vegetable broth 1/2 cup at a time, until the mixture is soft but not wet.

Step 4

Scoop the stuffing into a 12 cup muffin tin, packing it down and filling it just above the top of the cup. Bake on the center rack of the oven until set and crispy on top, about 35-40 minutes.

Step 5

Let muffins cool completely before removing from the muffin tin, or they might break apart when you take them out. Use a butter knife to help loosen up the edges when removing. Serve warm or at room temperature. Store leftovers in the fridge for 5 days, or in the freezer.