Incredible Vegan Garlic Bread! With perfectly toasty, golden, crisp edges and soft, buttery, garlicky insides. It's fast, easy, and a real crowd-pleaser. You can even prep it in advance and bake straight from the freezer!
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Garlic lovers unite! Let me paint a picture for you. It starts with a large loaf of crusty bread and obscene amounts of vegan garlic butter and it ends with the pure bliss of you tearing off and devouring ragged chunks of hot, crusty, golden, garlicky, buttery Vegan Garlic Bread.
It's crusty and soft in all the right places, it's buttery, it's garlicky, it's punchy, and it's irresistible. Way better than any store-bought garlic bread!
Serve with all of your favourite comfort foods. It's perfect for dunking into soups and stews, swooshing through orzo risotto, or Italian Rice and Peas, or serving with pasta dishes and salads. It is also a guaranteed crowd-pleaser when served at holiday get-togethers, parties, or potlucks. I have never ever known anyone to turn down a slice of fresh-from-the-oven garlic bread!
When I make this garlic bread I like to cook one half and freeze the other for another day. It can be cooked straight from the freezer so is super convenient!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes:
- Bread - A large crusty loaf that is wide and flattish in shape like the ones labeled French bread or Italian bread at the grocery store. In the UK a bloomer would be a good choice. You could use a baguette but a loaf is much easier to eat and gives you the perfect ratio of crunchy crust to soft, garlic butter-soaked bread.
- Vegan butter - Use your favourite vegan butter and don't even think about skimping!
- Garlic - I recommend using fresh garlic for that true bitey garlic flavour. Don't use prechopped garlic in a jar.
- Parsley - You can use dried or fresh, or a combination of the two. I used a bit of both in the garlic bread in the photos.
The next two are optional. It's still absolutely amazing without them but if you're feeling extra...
- Optional chili flakes - I love a little pop of spice in my garlic bread so I always add a pinch or two of chili flakes.
- Optional vegan cheese - You have choices here. Some vegan parmesan is lovely (I use Violife parm on this). It doesn't melt much but adds extra salty cheesy flavour and golden colour. Or you can go the ooey-gooey melty route and use shredded vegan mozzarella.
Let's Make Vegan Garlic Bread!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen:
1 - Mix the softened butter with chopped garlic, parsley, (and optional chili flakes and cheese).
2 - Cut the bread in half lengthways and generously slather it with garlic butter. If using the optional cheese sprinkle it over now. If you are using a smaller loaf and have leftover garlic butter you can keep it in the fridge for a week or freeze it for up to 3 months.
3 - Bake in the oven for 10 to 15 minutes (depending on how well done you like it) then slice and serve.
Customize The Crispiness!
You can cook this garlic bread for anything from 10 to 15 minutes. If you like crispier garlic bread, bake it a little longer but watch carefully towards the end so that it doesn’t get too well done. If you like it softer, take it out after 10 minutes. You can also wrap the bread in foil before baking if you like really soft garlic bread. Sides done to your liking but the top a little pale? Pop it under the broiler for a minute or two.
Making Ahead
This Vegan Garlic Bread freezes brilliantly. Spread the bread all over with garlic butter and flash freeze on a baking tray until the butter is hard. Then wrap or place in a container and freeze for up to 3 months. Cook straight from the freezer. Don't defrost. Place on a baking tray and cook as per the recipe but add on an extra 2 minutes. The vegan garlic butter can also be frozen for up to 3 months. Defrost overnight in the fridge.
Recipe
Vegan Garlic Bread
Author:Ingredients
- 1 large loaf French or Italian Bread , or any large wide, flattish loaf that's about 1lb (450g) In the UK a bloomer is perfect.
- 1 cup (220 grams) vegan butter , softened
- 4 to 6 cloves garlic , minced or grated. Customize to your tastes. I like 6 which is very garlicky.
- 3 tablespoons fresh chopped parsley , or 3 teaspoons dried parsley (or a mix of both)
Optional
- ¼ teaspoon red chili pepper flakes
- grated/shredded vegan parmesan or mozzarella , as much as you like!
INSTRUCTIONS
- Preheat oven to 400℉ (200℃).
- Slice the loaf of bread in half lengthwise and place on a large baking sheet, cut sides up.
- To a small bowl add the softened butter, garlic, parsley, and optional chili flakes. If using the optional parmesan add that now too (if using mozzarella save until later). Mix well to combine.
- Slather the 2 pieces of bread in the butter. Don't skimp. It should be a nice thick layer. I use all of it on a large loaf. At this stage, you can freeze one (or both halves) for another day. Flash freeze on a baking tray until the butter is hard then wrap and store in the freezer for up to 3 months.
- If using the optional mozzarella add it to the top now.
- Place in the oven and bake for anything from 10 to 15 minutes depending on how well done you like. I usually go for about 13 minutes. If baking from frozen add on an extra 2 minutes.
- Remove from the oven, slice, and serve.
NOTES
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