Preheat the oven to 400 degrees

Cut the bread into cubes and place on a baking sheet. Bake in the oven until slightly crunchy, about 10-15 minutes

Combine the diced celery, onion, carrots, garlic, 2 tablespoons of vegan butter, salt, sage, thyme, oregano, and pepper in a large skillet.

Cook the veggies over medium heat, stirring occasionally, until softened, around 10 minutes

Add the toasted bread cubes to the skillet with the vegetables and stir well, then pour in the veggie stock

Taste to adjust seasonings if necessary

Grease a 9 by 13 baking dish with vegan butter, then transfer the vegan stuffing mixture into the dish

Dot the top of the stuffing with 2 tablespoons of vegan butter, cut into small cubes

Bake the stuffing at 400 degrees for 30-40 minutes, or until desired texture (we prefer it more dry, but you could cook less for a more soft stuffing)