Slice your baguette into 1-inch cubes and leave out overnight to dry. You want your bread to be crispy and crunchy! If you’re short on time, you can also place your cubes on a baking sheet and bake at 275 for approximately 20 minutes. However I recommend the first method, if you have the time.
Grease a 9×13 casserole dish and set aside.
Preheat oven to 350F.
Once the oven is heated, place the pecans on a baking sheet and toast for approximately 5 minutes. Then, let cool, finely chop, and set aside.
Next, get out a large pot, place it on the stove over medium-high heat, and add-in the vegan butter.
Once the butter is melted, add the diced onion and celery. Let them cook for about 5 minutes, until they begin to soften and the onion is translucent.
Add in the sliced mushrooms and garlic, and stir for another 2-3 minutes.
Next, add in the sage and thyme and sauté again for another 2-3 minutes. Then, remove from heat.
Next, add the cubed bread to the pot, along with the pecans, and give everything a nice stir. Pour 2 cups of the vegetable broth on top and mix. Taste and season the stuffing with salt and black pepper to taste.
Transfer the stuffing to a greased casserole dish and pour the remaining 3/4 cup of vegetable broth over the top of it.
Cover the casserole dish with foil and bake for 22 minutes. Then, uncover and bake for an additional 20 to 25 minutes. The top should be golden brown. If you need an extra golden glow, just turn on the broiler for the last 30-45 seconds of baking. But, be sure to watch it so it doesn’t burn.
Once it’s done, let cool and serve immediately. Enjoy!