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vegan garlic bread

Vegan Garlic Bread

Author: Melanie McDonald
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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!
PREP TIME: 7 minutes
COOK TIME: 12 minutes
TOTAL TIME: 19 minutes
Servings: 12 servings

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

Wrap leftovers and store at room temp for 1 to 2 days. To reheat wrap in foil and bake in your oven for 8 to 10 minutes at 350 ℉ (175 ℃).  (Or an air fryer for 5 to 6 minutes at about 325 ℉ (162 ℃). 
Any leftover garlic butter will keep in the fridge for 3 or 4 days if you used fresh parsley or a couple of weeks if you use dried parsley. Or freeze it for up to 3 months. 

NUTRITION

Serving: 1serving | Calories: 203kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Sodium: 324mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 816IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
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