Easy Vegan Stuffing with Cranberries

Preheat oven to 300°F. Lightly grease a rimmed baking sheet and set aside. Arrange bread in a single layer on a baking sheet, lightly drizzle with olive oil, salt and pepper. Bake, tossing occasionally until completely dried out and crispy, this may take up to 45 minutes. Once cooked, let cool on the baking sheet, then transfer to a very large bowl.
While your bread crisps up, heat a large skillet or pot over medium-high heat. Using your hands break apart your sausage into crumbled pieces, place into pot and stir with a wooden spoon or spatula, until browned, 8–10 minutes. Once your sausage is hot throughout transfer to bowl with bread but do not stir.
In the same skillet or pan heat your vegan butter on medium-high heat. Cook onions, celery and garlic, stirring often to avoid burning while scraping browned bits off bottom of pan. Transfer the mixture to the bread and sausage bowl, let cool.
Combine cranberries, vegan egg, vegetable broth, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to the bread and sausage mixture and fold gently until thoroughly combined.
Increase oven temperature to 350°F. Transfer mixture to a prepared dish (13x9x2"), pour over the vegetable stock, cover with foil and bake for 40–45 minutes. Uncover and continue to bake top is browned and crisped around 30-45 minutes.
Serve with Thanksgiving Dinner or Sunday Roast!