In a large skillet over medium heat, heat olive oil. Add onions and fry for 8-10 minutes.
Add celery and carrots and cook for another 15-20 minutes. Add parsley and stir. Remove from heat.
Place the bread cubes in a large mixing bowl, add the broth and toss until coated. Add the flax eggs, the sauteed veggies, Violife Epic and Violife Mozzarella flavour grated and stir well until combined.
Pour the stuffing mixture into an ovenproof baking dish. Cover with aluminum foil and bake for 10 minutes in a preheated oven at 180°C.
Remove foil and bake uncovered for another 25-30 minutes.