In a large skillet, melt 4 tbsp of vegan margarine. You could use oil if you can't find the vegan margarine.
Add the diced onion, celery and carrot and saute over medium high heat until softened. I often cover it at this point to expedite the process.
Add the poultry seasoning, minced garlic and salt and pepper.
Now add the dried bread cubes. I really love the prepared, seasoned cubes but I also save the remnants of loaves and freeze them just for this purpose. Cut into small cubes and air dry, or in the oven with low heat until crisp.
Add the broth and resist the urge to add more. It may not seem like enough but you'll stir very well and cover. The steam created from covering will make tender stuffing every single time.
Add the chopped parsley after the cooking time has finished.
Fluff with a fork and taste for seasoning. Add another pinch of salt if necessary.