This Vegan Garlic Bread is the best of both worlds – crispy edges and tops with soft, fluffy middles. Every bite is rich and buttery with lots of garlic and herbs. It’s an easy side dish that goes with just about everything and it’s ready in under 30 minutes!
No, it’s not low-fat. It’s garlic bread that’s meant to taste decadent like you’d expect from a restaurant. You may reduce the amount of butter used by a bit, if you prefer, but garlic bread is just never going to be a health food.
Bread ~ I like a fluffy French loaf for this vegan garlic bread. An Italian loaf or a crusty baguette will also work. Gluten-free is totally fine.
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Butter ~ There are plenty of options these days for vegan stick butter. Grab your favorite. I tend to go for Earth Balance, Miyoko’s, or Country Crock Plant Butter.
Garlic ~ This recipe uses a combination of fresh garlic and garlic powder. You can’t beat the flavor of fresh garlic, but the garlic powder ensures there is garlic flavor in every single nook and cranny of the bread.
Herbs ~ Dried oregano is our favorite herb to pair with the garlicky, buttery bread. My kids will tell you that more is better.
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I find most vegan butter adds enough salt on its own, but if yours is unsalted, you may want to add a pinch of salt to the butter mixture.
Cut the loaf in half horizontally. Then cut each portion in half again lengthwise on its side to separate the top from the bottom. Lay the quarters out open face on a rimmed baking sheet.
Unwrap the bread and lay out each quarter open face on the baking sheet again. Place under the broiler for about 1 minute until the edges and tops are golden brown and crispy.
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This step produces the most amazing vegan garlic bread that’s crunchy on the top and edges, yet still soft, moist, and fluffy on the inside. It’s so good!
Be sure to watch the bread closely when its under the broiler as it can go from crisp to burnt in a matter of seconds!
Garlic bread is a side dish that goes with just about everything. If you need some ideas to get you started, here are some of our favorites.
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Pasta. Any kind of pasta is a natural pairing for this vegan garlic bread, especially tomato based pastas like my Garden Veggie Pasta, Lentil Bolognese, or Lasagna Roll Ups.
It’s equally as tasty paired with cream based sauces, like my Spinach Artichoke Pasta or Creamy Mushroom Pasta, or lighter pasta dishes like my Cauliflower Scampi or Mediterranean Pasta.
Soups and stews. The soup and sandwich combo might be the most popular, but soup and garlic bread is just as delicious!
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Pair a few crusty slices with my Creamy Tomato Soup, Vegan Minestrone, or Sweet Potato Corn Chowder for a perfect lunch or dinner.
Salads. Instantly turn a salad, like my Butter Lettuce Salad or Kale Apple Salad, into a heartier meal by adding a slice or two of decadent buttery garlic bread.
Try pairing it with a dip or sauce like this Vegan Shakshuka, Kale Walnut Pesto, Spicy Marinara Sauce, or Roasted Red Pepper Hummus.
Easy Gluten Free Garlic Bread (dairy Free, Vegan)
Fridge: The compound butter can be made ahead and stored in an air-tight container in the fridge for 1 to 2 weeks.
: Assemble the garlic bread as instructed through step 5, wrapping in foil. I suggest double wrapping in foil or wrapping in one layer of foil and then transferring to a freezer-safe plastic bag. (Thaw in the fridge over-night before baking as directed.)
Reheat: Leftover individual slices can be reheated gently in a microwave and eaten immediately. Do not let microwaved slices sit for very long, however, as they will get tough and hard as they cool.
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~ Wrap the vegan garlic bread in foil to keep the insides soft, fluffy, and moist. Then unwrap it and put it under the broiler for a minute to crisp up the top and edges. The best texture combination!
Any kind of baguette is best for garlic bread. Look for one that is about 12 to 16 ounces. A French or Italian loaf works great. As does sourdough or ciabatta. You could even make the vegan garlic butter mixture on slices of sandwich bread, burger buns, pita rounds, or naan! Gluten-free varieties of any of those will work great, too.
Bread that does not contain any animal products, like eggs, dairy, or honey, is considered vegan. Most of my local grocery and big box stores have bakery bread that is vegan. Just be sure to read labels to confirm.
The Best, Easy Vegan Garlic Bread (cheesy Option!)
Yes! This vegan garlic bread can easily be made gluten-free by choosing gluten-free bread. The rest of the ingredients are naturally gluten-free.
It sure can! Assemble the garlic bread as instructed through step 5, wrapping in foil. For freezing, I suggest double wrapping in foil or wrapping in one layer of foil and then transferring to a freezer-safe plastic bag. It should keep well for up to 6 months.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback. Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
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This Vegan Garlic Bread is the best of both worlds – crispy edges and tops with soft, fluffy middles. Every bite is rich and buttery with lots of garlic and herbs. It's an easy side dish that goes with just about everything and it's ready in under 30 minutes!
Serving: 2 slices | Calories: 173 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 12 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Sodium: 265 mg | Potassium: 11 mg | Fiber: 1 g | Sugar: 1 gToday we woke up to witness a cool breezy Saturday morning . The sudden downpour last night had made the weather quiet pleasant .We were out for our daily morning walk on Gurney Drive , enjoying the cool but soothing breeze. We were lost in admiring the beauty of the nature - the priceless sea breeze and the sound of the waves , that we failed to notice, the blue sky had turned grey, and then it started drizzling . So we dropped our idea of going further and headed back towards our home. It grew darker and the drizzle was a full fledged rain now.by the time we reached home we were completely drenched .
Such a weather certainly calls for a warming breakfast! Could be hot spicy Pakoras with a cup of Masala Chai , or the Corn cobs heated over a stove top sprinkled with lemon juice and salt or a bowl of hot soup , provided I had the ingredients in my pantry! I generally stock up my veggies and fruits on Saturday mornings, so was only left with some Button Mushrooms, bread and a jar of vegetable stock in my fridge (Thankfully I had made a large batch of vegetable stock 2 days back) , perfect ingredients for a Creamy Mushroom Soup with Garlic Bread !
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This wholesome and tasty soup recipe is made from cream of Mushroom and broth of other vegetables.The addition of herbs enhances the deep and earthy flavours of Button Mushrooms . I have used dried thyme in this recipe..you can add fresh thyme or Oregano. The whole wheat flour used for thickening make it all the more healthier. Have followed this recipe from Vah re Vah Chef.
Coming to the health benefits : Button Mushrooms are a very good source of dietary fibres , proteins, Vitamin C , Vitamin D , are rich in minerals , help in boosting the immunity , have very low saturated fats and sodium and very low cholesterol. (Source: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2482/2)
4. Add the Mushrooms and salt and a pinch of sugar . Mix well and cook till Mushrooms ooze out water and turn golden brown. ( Adding pinch of sugar at this stage, gives a nice golden colour and caramelised flavor to Mushroom)
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5. Add vegetable / Chicken stock , dash of dried thyme. and mix well. Cover and cook till Mushrooms are soft and the soup becomes creamier and thicker. ( Traditionally vegetable stock is made by simmering vegetables of your choice to water and flavouring it with spices and herbs.and then straining it , but in this recipe try to use a mildly flavoured vegetable stock , so that it does not dominate the flavors of Mushroom)
6. Put off the flame and remove the bay leaves. Blend this soup with hand blender or food processor and serve hot garnished with fresh cream.
7. I have served this Creamy Mushroom soup with Garlic bread . To make garlic bread I just took bread slice, trimmed the edges and toasted the bread on a skillet with salted butter , finely chopped Parsley , Chili flakes, grated garlic and thinly sliced
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