Prep Tip: If your bread is not ‘stale’ enough, you can toast it (whole loaf, slices, as torn bits, or sliced cubes) in a 350 oven for about ten minutes to dry them out a bit.
Warm a large soup pot over medium heat. Add the vegan butter to melt.
Add in the vegan sausage to lightly brown the edges. Then add in the garlic and onion and stir well to combine and lightly cook the onions.
When onions soften, add in the celery, parsley and carrot. Add in the poultry seasoning, salt and pepper. Stir well and cook for 2-3 minutes. Then add in 1 cup of the broth and cover with a lid. Reduce heat to low and cook for 3-5 minutes. Lift lid and stir. The ingredients should be cooked down a bit and softer.
Slowly fold in the bread and broth, alternating by adding in 1-2 cups of bread, tossing with the veggies, adding a splash of broth and repeating until all the bread and broth is added. Cover with lid and cook over low heat for about five minutes. During this time, preheat your oven to 350 degrees.
Pour the stuffing into a large casserole dish and flatten down with a spoon. Cover with some foil, tightly, and place in the 350 degree oven to bake for about 20-25 minutes. Tip: If you think your stuffing looks a bit dry, you can pour some extra broth over top before covering with foil.
For the last 5 minutes of baking, remove the foil. This will help brown the top and give the top layer a nice crispness to it.
Serve warm! Delicious as leftover too.