Place bread cubes in a bowl or a tray and leave overnight to dry.
Place bread cubes on a cooking tray and bake in the oven at 325ºF for 30 minutes, or until bread cubes are dry and slightly colored.
Preheat oven to 350ºF.
In a pan over medium heat, add olive oil, onions and celery and sauté for 4-5 minutes, until onions are translucent.
Add walnuts (or pecans) and sauté for an additional 3 minutes. Turn the heat off and transfer to a large bowl.
Add bread cubes and vegetable broth and gently toss. Add flaxseed egg, sage, parsley and rosemary and gently fold.
Season with salt and pepper and transfer mixture to baking dish.
Cover dish with foil and bake for 45 minutes.
Turn oven to broil, remove foil and bake for an additional 5-7 minutes, or until the top is golden brown. Serve.
This vegan stuffing recipe will keep in the fridge for up to a week.