Red Meat Allergy Friendly Vegan Garlic Knots
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Learn more →Ingredients
6 servings
For the dough
- ¾ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp organic cane sugar
- 2 cups all-purpose flour, plus more for dusting
- ¾ tsp fine salt
- 2 tbsp olive oil
For the garlic butter
- 3 tbsp olive oil
- 2 tbsp vegan butter
- 4 cloves garlic, finely minced
- ¼ tsp red pepper flakes
- ½ tsp fine salt
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- 2 tbsp vegan parmesan, finely grated (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly. Let stand for 5–7 minutes, until the surface is foamy and the mixture smells yeasty — if it doesn't foam, the yeast is inactive; start over with a fresh packet.
- 2
Add the 2 tbsp olive oil to the yeast mixture, then add the flour and 3/4 tsp salt. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.
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