Step 1

Preheat the oven to 250°F (120°C). Cut your bread into cubes and spread them out on a baking tray. Bake for 50-60 minutes, turning them over half way.

Step 2

Remove the bread cubes from the oven and then increase the oven temperature to 350°F (180°C).

Step 3

Add the vegan butter to a frying pan along with chopped onion, crushed garlic, celery, dried sage, thyme and rosemary and sauté until softened. About 10 minutes.

Step 4

Add the dried bread cubes to a mixing bowl and add the onion and celery mix along with fresh chopped parsley and toss together.

Step 5

Slowly pour in the vegetable stock or broth and toss while slowly adding more until your bread cubes are moist but not soggy.

Step 6

Add salt and pepper to taste.

Step 7

Transfer to a 9x13 dish. Dot with vegan butter on the top.

Step 8

Cover with foil and bake at 350°F for 35 minutes. Remove the foil and then bake for a further 10-15 minutes uncovered until golden and crispy on top.

Step 9

Decorate with a sprig of fresh rosemary and a sprinkle of fresh chopped parsley (optional).