Vegan Herbed Stuffing

Heat olive oil in a large skillet over medium heat and add minced onions and finely chopped celery, stirring occasionally until softened, about 5-7 minutes.

Stir in the fresh thyme, sage, and rosemary, cooking for 1 minute until fragrant.

Add the stale bread cubes to the skillet, tossing to coat evenly with the oil and herb mixture.

Pour the vegetable broth over the bread cubes, stirring gently to distribute evenly throughout.

Fold in the cooked rice and fresh parsley, mixing until well combined.

Season with salt to taste, adjusting as needed based on the salt content of the vegetable broth.

Transfer the stuffing to a greased baking dish, pressing down gently to create an even layer.

Cover with foil and bake at 350°F (175°C) for 25-30 minutes until heated through, then remove foil and bake an additional 5-10 minutes for a lightly golden top.