Step 1

Make the vegan cornbread, preferably a day in advance. Let it cool for at least an hour, or overnight.

Step 2

Preheat the oven to 250 degrees F. Slice the cornbread into 1-2 inch cubes, and place them on a baking sheet. Bake for about 30 minutes, so they can dry out and become a bit toasty. Remove from the oven and set aside while you prepare the other ingredients.

Step 3

Increase the oven temperature to 375 degrees F and lightly grease a 9 x 13 inch casserole dish.

Step 4

Heat the vegan butter in a small skillet over medium-high heat. Saute the onion and celery for 2-3 minutes, then add in 1/4 cup of the parsley, sage (1/2 tsp), thyme (1/2 tsp), salt (1/2 tsp) and the vegetable broth (2 1/2 cups). Bring to a boil and stir. Once boiling, remove from heat and set aside.

Step 5

Add the cornbread cubes to the casserole dish, evenly. Pour the broth/vegetable mixture over the cornbread cubes, and stir slightly. Bake for 30-35 minutes, until toasted on top. Sprinkle the rest of the parsley on top and serve immediately.