Instructions

1. Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F. Meanwhile, coat a 9-inch square baking dish with 1 tablespoon of the unsalted vegan butter. Cut 1 (16-ounce) loaf rustic bread into 3/4-inch cubes (about 10 cups).
2. Place the bread on 2 rimmed baking sheets and spread out into an even layer. Bake, rotating the baking sheets between racks halfway through, until crisp and just lightly golden-brown, 8 to 10 minutes total. Let cool slightly.
3. Meanwhile, prepare the following, adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion (about 1 1/2 to 2 cups). Thinly slice 1 large celery stalk crosswise (about 1 cup). Mince 4 garlic cloves.
4. Pick the leaves from 1 small bunch fresh thyme until you have 4 teaspoons, then coarsely chop. Pick the leaves from 1/4 medium bunch fresh parsley until you have 1/4 cup and coarsely chop; chop more parsley for garnish if desired.
5. Melt the remaining 4 tablespoons unsalted vegan butter in a large skillet over medium-high heat. Add the onion mixture and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the thyme, 1 cup dry white wine, and 1/3 cup dried cranberries. Increase the heat to high and bring to a boil. Continue to boil until mostly evaporated, about 3 minutes. Scrape the mixture into a large bowl.
6. Add the toasted bread and parsley to the bowl. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to combine. Add 3 cups low-sodium vegetable broth and toss until the broth is mostly absorbed by the bread. Scrape the mixture and any juices into the baking dish. Cover the baking dish tightly with aluminum foil.
7. Bake on the upper rack until warmed through, about 15 minutes. Uncover and continue to bake until golden-brown on top, 20 to 25 minutes more. Let cool for 10 minutes. Garnish with the reserved parsley before serving.