Preheat oven to 400 degrees.

Make 2 flax eggs by combining flax meal and water. Set aside for 5 minutes to thicken.

Combine cornbread mix, flax eggs and almond milk in a bowl. Whisk together until smooth.

Add cornbread mixture to a greased baking dish and bake for 20-25 minutes, or until the center is cooked through.

When cornbread is done, set aside to cool, uncovered, for 30-60 minutes.*

Decrease oven heat to 375 degrees.

Add butter to a pan over medium heat. Once butter is melted, add onion and celery. Cook until vegetables start to become tender - approx. 5 minutes.

While vegetables are cooking add bouillon and water to a sauce pan and bring to a boil.

Add bouillon broth, fresh parsley, Italian seasoning, sage, thyme, salt and pepper to the vegetables and cook for an additional 1-2 minutes.

Slice cornbread into 1 inch squares and place in a bowl.

Ladle broth mixture over cornbread until it reaches your desired consistency.** Stir to combine - making sure not to over-mix.

Add mixture to a baking dish and top with dried parsley. Bake uncovered for 20-30 minutes, or until cooked through and the top begins to brown.

Remove from oven and serve.