Vegan Garlic Bread

The easiest and most delicious vegan garlic bread in just 15 minutes and 4 ingredients! A perfect side for most pasta dishes, or a great snack by itself.

Course Sides

Cuisine Italian

Prep Time 5

Cook Time 8

Total Time 13

Servings slices

Calories 68kcal

Author Jess & Dan

Ingredients

2 ft French baguette or ciabatta if you prefer, see notes below
6 tablespoon vegan margarine or dairy-free spread
1.5 tablespoon garlic ~ 5 cloves cloves - peeled and crushed.
1.5 tablespoon fresh basil leaves - chopped finely

Optional extras:

1 tablespoon chives or oregano
½ teaspoon salt depending on if the vegan butter is salty or not
1 tablespoon Nutritional yeast
Grated vegan cheese

Metric - US Customary

Instructions

Preheat the oven to 180°C/Gas mark 4.
Slice the baguette in half, so that you have 2 x 1 ft baguettes
2 ft French baguette
Cut the baguette halves into 1" slices stopping before the bottom, so that each slice is still attached to the baguette. Top tip: lay the baguette between two chopsticks (lengthways) and slice across the baguette until the knife gets to the chopsticks and comes to a natural stop.
2 ft French baguette
Mix the crushed garlic, vegan butter and fresh basil together in a small bowl. Also add salt and any extras like nutritional yeast or additional herbs.
6 tablespoon vegan margarine, 1.5 tablespoon garlic, 1.5 tablespoon fresh basil leaves, 1 tablespoon chives, ½ teaspoon salt, 1 tablespoon Nutritional yeast, Grated vegan cheese
Spread three-quarters of the butter and garlic mixture evenly in between each slice of baguette.
Slather the rest of the butter, garlic and basil mixture on top of each baguette.
Grab a non-stick baking sheet, or line a tray with parchment paper. Put the baguettes on the tray and bake at 180°C for 7-8 minutes. The baguettes are done when the outside of the bread is golden and slightly crisp, but the middle is still soft.

Notes

This garlic bread freezes really well. Just pop the baguette into the freezer once cool, and it will keep for 3 months. Reheat thoroughly from frozen for 15 minutes on gas mark 5 or 190°C. After 5 minutes cover with tin foil to make sure it doesn’t burn.
Try using ciabatta instead of French baguette. Use a 250g ciabatta loaf. Cut into actual slices (it doesn’t need to be attached like the baguette). Then lay each slice onto the baking sheet and slather the vegan butter onto each individual slice.
Top with grated vegan cheese for extra indulgence.We recommend the vegan cheeses by Koko or Applewood.
Make this gluten-free by using a gluten-free baguette or ciabatta.
The nutritional information below is calculated per slice.

Nutrition