Preheat the oven to 350ºF or 175ºC.

Heat a deep skillet or saucepan over medium heat, then add the vegan butter and olive oil.

Once melted, add in the sage, leeks, carrot and bell pepper and cook for 3-5 minutes.

Once the leeks are translucent, add the garlic, chopped apple and a generous amount of salt and pepper.

After the apples have cooked for 2 minutes, pour in the vegetable broth and season with more salt and pepper as needed. Saute the mixture for 1 to 2 more minutes.

While the vegetable mixture is cooking, chop or tear the bread into approximately 1/2-inch squares and place in a 9x9 inch casserole dish. Add the dried cranberries and pecans to the bread and spread evenly.

Pour the vegetable mixture over the bread and spread evenly.

Cover the pan tightly with aluminum foil. Bake for 30 minutes, stirring the stuffing halfway through cooking to help meld the flavors.

Remove the foil and bake for an additional 10-15 minutes until the stuffing is golden brown and crisp on top.

Remove and let cool 5 minutes. Top with minced parsley.