1teaspoonfresh thyme leaves,chopped (or substitute ½ teaspoon dried thyme)
2½cupslow-sodium vegetable stock
Preheat oven to 350°F. Cut the bread into 1-inch cubes (does not have to be perfect—rustic is good!). Place in a single layer on a large baking sheet. Bake for 20 minutes, or until the bread cubes are dry to the touch. You can do this up to 2 days ahead.
Melt the butter in a medium sauté pan over medium heat. Add the diced onion and celery. Cook, stirring occasionally, until the celery is soft and the onion is translucent, about 4–5 minutes. Stir in the thyme, fennel seeds, rosemary, and salt.
Increase oven temperature to 375°F. Grease a 13x9 inch baking dish with cooking spray or butter. Place the dried bread cubes in a large bowl. Add the onion and celery mixture, and pour the stock over the top. Toss gently to combine (I use my hands).
Pour the bread mixture into the greased baking dish. Bake for 35–40 minutes, or until the top is toasted. Garnish with fresh parsley, if desired, and serve immediately.
Earth Balance makes a great tasting vegan butter. You can also use olive oil, canola oil, or vegetable oil instead of the vegan butter.