Roasted Apple and Root Vegetable Vegan Stuffing

1 Preheat the oven to 400 degrees(F).
2 Spread the apples, carrots, parsnips, sweet potatoes and garlic on to a large sheet pan. Drizzle the olive oil over the apples and veggies and sprinkle with the salt and pepper. Toss to coat everything in oil and salt and pepper.
3 Spread out evenly on the sheet pan, then bake for 15 minutes. Toss the apples and veggies, spread them back out, then bake for 15 more minutes or until everything is light brown. Remove from the oven.
4 Now, in a large pot, heat the vegetable broth on medium, bring to a simmer, then stir in the poultry seasoning. 
5 Reduce heat to low, and then pour the bread cubes into the broth. Stir to let the bread soak up the broth. Then pour the roasted apples and veggies into the pot. Stir to combine.
6 Add a pinch of salt and pepper, then taste and adjust seasonings. Serve.