1/4 cup milkadamia Buttery Spread (or other vegan butter),
1/2 onion, chopped
2 stalks celery, chopped
3 cups vegetable broth
1/2 tsp dried parsley
1 sprig fresh rosemary finely chopped
1/2 tsp dried sage
salt & pepper to taste
Cut bread into 1” pieces, place on a baking sheet or wire rack, cover with a clean kitchen towel and allow to dry out for 24 hours. If you don’t have the time, toast for about 15 minutes in over at 350 degrees.
Preheat oven to 375 degrees.
Melt buttery spread in a pan over medium heat. Add onion and celery to the pan and sauté for 5-7 minutes until veggies become slightly tender.
Add broth, parsley, rosemary, sage salt & pepper to the pan, stir to combine.
Place bread pieces in a 9×13 baking dish.
Ladle broth mixture over the bread 1/2 cup at a time, stirring as you go until the stuffing has your desired amount of moisture.
Cover with foil; bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the top is browned and slightly crisp.