Vegan Garlic Bread
This Vegan Garlic Bread recipe doesn’t get much easier. Slice up a baguette, spread some vegan butter on the slices and sprinkle with a little garlic salt and dried parsley. It’s fast, simple and delicious.
If you’re looking for a oil-free option, Dr. John McDougall recommends coating the bread with fat-free Italian salad dressing instead of vegan butter. We haven’t tried it this way, and usually avoid prepackaged salad dressings, but a lot of people swear by it. Here’s a video that shows you how to make it.
You can also use aquafaba in place of vegan butter for a low-fat whole-food alternative. Aquafaba is the juice from your can of chickpeas. Make some Vegan Hummus as an appetizer and save the juice to baste on your bread. We use this technique for grilled sandwiches and our Oil Free Grilled Plantains, too.
For a cheesy flavor, sprinkle with some nutritional yeast before baking.
Vegan Garlic Bread goes well with our Vegan Spaghetti Sauce with Spaghetti Squash, Vegan Tomato Cream Sauce Spaghetti with Kale or as a simple appetizer.
- Preheat oven to 400 degrees.
- Slice the baguette and place on a non-stick baking sheet or silpat.
- Coat the top of each slice with a thin layer of vegan butter.
- Sprinkle a little garlic salt over the slices.
- Place in the oven for 8 to 12 minutes until golden brown.
Serving size is 2 pieces of bread. Since the size of baguettes varies so much, don't put too much weight on the nutrition facts for this recipe.
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