Vegan Garlic Bread

Ingredient notes and substitutions

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.

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.

You’ll need about ½ cup, but I have reduced this to ⅓ cup with success as well.

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.

I also like to sprinkle chopped fresh parsley all over the top before serving.

Variations ~ Kick it up the heat by adding a sprinkle of crushed red pepper flakes.

Make it cheesy by adding some vegan cheese, like shredded vegan mozzarella, nutritional yeast, or vegan parmesan cheese.

Add extra herbs, like basil or chives, for an extra pop of flavor.

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.

In a small bowl, add the vegan butter, fresh garlic, garlic powder, and dried oregano.

Mix it well until smooth and the ingredients are distributed evenly throughout to make a compound butter.

Spread the compound butter evenly over each quarter of the loaf. Grind some freshly cracked black pepper evenly over the top.

Place the tops back on the bottoms and wrap each half tightly in aluminum foil.

Bake for 15 to 20 minutes.

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.

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!

Note: If you like garlic bread to be soft on all sides, you may skip the broiler step.

Serving suggestions

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.

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!

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.

Dips. This vegan garlic bread is also worthy of standing alone as a shareable appetizer or snack.

Try pairing it with a dip or sauce like this Vegan Shakshuka, Kale Walnut Pesto, Spicy Marinara Sauce, or Roasted Red Pepper Hummus.

Storage and freezing

Counter: Store completely cooled leftovers in an air-tight container or zip-top plastic bag on the counter for up to 3 days.

Fridge: The compound butter can be made ahead and stored in an air-tight container in the fridge for 1 to 2 weeks.

I do not recommend storing leftover garlic bread in the fridge.

Freezer: You may freeze the vegan garlic bread before or after baking. It should keep well for up to 6 months.

Before baking: 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.)

After baking: Let it cool completely before wrapping tightly in foil and then placing in a freezer-safe plastic bag.

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.

If frozen, let thaw in the fridge over night. Bake as directed in foil.

Pro tips and tricks

~ Choose a thick, wide French or Italian loaf for the best ratio of crisp edges to fluffy middle.

~ If your butter is unsalted, you may want to add a pinch of salt to the compound butter mixture.

~ Use a combination of fresh minced garlic and garlic powder for the best overall garlic flavor.

~ 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!

~ To make this recipe gluten-free, choose a gluten-free bread loaf.

FAQs

More vegan sides

• Easy Garlic Green Beans
• Butternut Squash Mash
• Dairy Free Cornbread
• Oven Roasted Rainbow Carrots
• Veggie Potato Fritters
• Sweet Potato Fries