To toast the bread: Preheat your oven to 400F (200C).
Spread the bread cubes across two large baking sheet. Bake for about 5-8 minutes until dried out and very lightly browned.
To make the stuffing: Melt the vegan butter in a large skillet or pan over medium-high heat. When melted add the carrots, celery, onion, and garlic. Sauté for about 5 minutes until the veggies soften and begin to brown.
Stir in the thyme, rosemary, sage, salt, and pepper. Then add the toasted bread cubes, vegetable broth, and dried cranberries -no need stir at this point. Remove the pan from heat and cover, then let sit for 10 - 15 minutes until softened. Once softened it will be easy to stir, so stir well to combine and serve hot. *I find some types of bread are more absorbent than others so if 1 cup of vegetable broth was not enough to reach desired texture, add a splash more, cover and let sit again until desired texture is reached.
Make Ahead: This stuffing can also be made ahead and reheated with a splash more vegetable broth as needed, making it the perfect stress-free side.Oil-free: for an oil-free stuffing, skip the vegan butter and instead do a water or broth sauté.