Nutrition
Calories: 277kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Fiber: 1g
This is the BEST garlic bread of all time! I am so serious!
Servings
Ingredients
- 1 loaf favorite bread (sourdough, french, italian, etc.)
- 2 bulbs Garlic peeled
- Extra Virgin Olive Oil this will be used in the garlic confit
- 1/2 cup vegan Parm I used Follow Your Heart
- 1/3 cup vegan butter I used Miyokos
Instructions
- Set out vegan butter and allow to get to room temperature
Garlic Confit
- Pre-heat oven to 250 F
- Peel garlic. Place in small glass dish (oven safe). Cover with olive oil. The smaller the dish is, the better, because you will need less olive oil to cover the garlic. Cook for 90 minutes. This is garlic confit
Making the Goods
- In a small bowl, smoosh the garlic, room temp butter, 2 tablespoons of the garlic confit olive oil (do not use more than this), and the vegan parm
- Cut bread in half, length-wise. Spread garlic butter mixture evenly across both halves of the bread. Bake bread per package instructions or until you achieve melty gooey goodness
Equipment
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Did you make this recipe?Mention @proteindeficient.vegan
When I say this is the best vegan garlic bread I’ve ever had, I mean it. And honestly, it’s the best garlic bread I’ve ever had PERIOD. But, it is not healthy at all, so I only make it every once in awhile. But when I do, we usually finish it in one sitting and barely eat whatever main dish I’ve cooked to go with it, because it’s addictive. I try really hard not to think about this garlic bread, because once it enters my mind, I can think of nothing else.
This is a super simple garlic bread to make. The thing that makes it extra special is the garlic confit – that’s where we cook garlic in olive oil for a long time at a low temperature; you end up with creamy, soft garlicky goodness. If you’ve never tried cooking garlic like this, you are definitely missing out!
Ingredients
- Bread – you can make your own bread if you want. I went the lazy route and just picked up some vegan bread at the bakery (not all breads will be vegan, so just check the ingredients). You could use any kind of bread for this recipe, but I really like Sourdough, French or Italian – something that will get a crispy crust is best!
- Garlic – you really do need to use fresh garlic for this; feel free to use already peeled garlic cloves from the store, but garlic powder/paste won’t really work for this recipe.
- Extra Virgin Olive Oil – you could use another kind of oil, like avocado oil, if you don’t like EVOO.
- Vegan Parm – this is not a must-have ingredient, but guys, it makes it taste so much better!! I like to use Follow Your Heart Parm (the one in the container, not the shaker cup one), but you can use another brand too. If you are going to omit the parm, I would probably add a little salt to get the same vibe.
- Vegan Butter – I used Miyokos because it’s my favorite, but any vegan butter will work great!
- Fresh Herbs – Basil – some man on the internet told me this garlic bread would look prettier with fresh basil; this is after he told me it looked like vegan dog shit or something and said other mean things. So if you want it to look prettier and have a fresh herby taste, add some basil! And also, be nice to strangers on the internet instead of being a dick; just good life advice 🙂
Instructions
- Set out the vegan butter and allow it to get to room temperature. Sometimes this can take an hour or two. We want this at room temperature and not melted, because we want it to be an emulsion type spread.
- Pre-heat the oven to 250 F.
- This is where we peel our garlic. If you already have pre-peeled garlic, you can scroll on tiktok while the oven pre-heats. Take the peeled garlic and put it in a small oven safe dish (I like to use a tiny little glass tupperware dish). You should use the smallest dish you can fit the garlic into so that you don’t need to use a ton of Olive Oil.
- Cover the garlic with olive oil. All of the garlic should be fully covered; this is really important to how the garlic turns out. It will be soft and mushy if it cooks in the oil.
- Cook for 90 minutes. Now we have garlic confit!
- Let the garlic cool for a bit, maybe 10 – 20 minutes.
- In a small bowl, add your garlic. I like to fish the garlic out with a fork or tiny strainer so that I don’t add a bunch of excess oil. Smooth the garlic until it’s paste-like.
- Next, you will add two tablespoons of the garlic-infused oil to the small bowl though. Try not to add much more than that (so that your calories match what I’ve listed in the recipe, but also so you don’t end up with a soggy, oil mess of bread). For the extra olive oil, I recommend saving it to use in other recipes because it’s really flavorful!
- Add the room temperature vegan butter, and vegan parm. Mix everything together. You should end up with a garlic emulsion-y butter spread (this is the very scientific name for this type of delicious goop).
- Cut the bread in half, length-wise. Or you could choose the alternative method of ripping the bread in half with your bare hands, which is what my partner did when I asked him to cut the bread in half 🙂
- Spread the garlic butter mixture evenly across both halves of the bread.
- Bake the bread per whatever package instructions you might have. If you don’t have package instructions, I baked mine at 350 F for about 10 – 12 minutes until the bread crust was crusting, and then for a few minutes on broil until I achieved melty gooey goodness with the vegan cheese.
- Wait a few minutes for the bread to cool off before eating so you don’t burn the roof of your mouth like I did (worth it)!
Silly Little Haiku
Vegan Garlic Bread
I could eat the whole bread loaf
I have and I will
Author
Protein Deficient Vegan
