Preheat the oven to 250°F (120°C). Spread the cornbread cubes on a parchment paper-lined baking tray and place them in the oven to dry out for 35-40 minutes until dry and stale-feeling. Remove and allow them to cool. Adjust the oven temperature to 350°F (175°C).

In a small saucepan over medium heat, combine the cranberries, orange juice, brown sugar, and rosemary. Cook, stirring occasionally, until the cranberries have softened and the mixture thickens slightly. Remove from heat and set aside.

Rinse the leeks thoroughly, then slice and submerge them in warm water, massaging to remove dirt, and rinse again under cold running water.

In a large frying pan over medium heat, melt the vegan butter. After 2 minutes, when the vegan butter is fully melted and hot, add the onion and leeks, and sauté for 6-7 minutes until they begin to soften and turn lightly golden.

Add the garlic, pecans, optional fennel seeds, thyme, sage, coriander, black pepper, and salt. Continue to sauté for 3 minutes until the garlic is fragrant. Remove from the heat.

In a large mixing bowl, combine the dried cornbread cubes with the sautéed vegetables and pecans. Toss to combine, then transfer the mixture to an oven-proof dish. Pour the hot vegetable stock evenly over the top.

Gently fold the cooked cranberries into the stuffing using a mixing spoon. Optionally, garnish with additional pecan pieces and rosemary leaves if desired.

Cover the baking dish with foil and roast in the oven for 15 minutes. Remove the foil and continue roasting for an additional 15 minutes, until the top is lightly browned. Remove from the oven and serve, garnished with fresh parsley or sage leaves if desired.