Preheat oven to 350°F.

Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring/flipping halfway, or until crunchy.

In the meantime, sauté the celery and onion in the vegan butter until the onion is translucent. Add in the McKays seasoning, garlic, sage and thyme and sauté for an additional 2 minutes.

In a large dish, mix together the toasted bread and the celery mixture.

Add the vegetable stock until the bread is re-moistened. Add a little at a time to avoid a mushy stuffing.

Add salt to taste.

Bake at 375°F for 25-30 minutes or until the top is golden and crunchy.
Serve warm!