Preheat oven to 400. Spray a large casserole dish with cooking spray.
Toast the bread cubes on a large baking sheet until golden brown. Place in a large bowl and set aside.
Turn the oven down to 350.
Heat the oil over medium heat. Saute the onions, garlic, celery for about 5 minutes. Add the mushrooms and continue to cook until the vegetable are soft. Transfer the mixture into the bowl of bread crumbs.
Add the seasonings, almonds, and parsley and stir the mixture until well mixed.
Add two cups of the vegetable broth and stir until it is absorbed. Add more if needed so that the mixture is moist, but not soggy.
Pour mixture into the casserole dish. Cover and bake 25 minutes. Remove the cover and bake another 10-15 minutes.
Recipe by at https://coachdebbieruns.com/vegan-traditionalist-thanksgiving-recipes/