Vegan Garlic Bread

Total time25 min

Prep time10 min

Cook time15 min

Fresh garlic gets pressed straight into a bold, herby spread with plenty of chopped parsley, a pinch of red pepper flakes for warmth, and a little salt and pepper to round things out. That mixture gets slathered edge to edge across a split baguette, so every bite gets that punchy garlic flavor. A quick tented bake softens everything into the bread, then a final few minutes uncovered lets the top turn golden and blistered at the edges. Sliced into thick pieces straight off the tray, it's the kind of crackly, garlicky side that disappears fast next to a bowl of pasta or soup. This one's an easy, satisfying pick for a vegan spread — simple pantry staples, big flavor, no fuss.

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Ingredients

6 servings

1 large baguette or italian loaf (about 16 oz), halved lengthwise
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6 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 cloves garlic, finely minced or pressed
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp kosher salt
¼ tsp black pepper, freshly ground
¼ tsp red pepper flakes (optional)
2 tbsp finely grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil.
2
In a small bowl, combine the softened butter, minced garlic, parsley, salt, pepper, and red pepper flakes if using, stirring until evenly mixed.

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