This super easy garlic bread would go well as a side with lots of things, and it goes especially well with pasta. It would be great with a hearty stew, or soup (especially tomato soups) too. There are so many different dairy free spreads around now, so just use your favourite
Yield; Two to three servings Cook time; 12 minutes
You’ll need;
- A 12 inch white baguette
- 35g dairy free spread
- A teaspoon of dried parsley
- A clove of fresh minced garlic, I’d recommend using fresh rather than jarred or garlic puree if possible
- A good pinch of salt
Method;
- Take the baguette and slice it into pretty thick slices, keeping the bottom crust intact (be careful not to slice all the way through)
- Next in a small bowl (I found a ramekin worked the best) mix together the dairy free spread, parsley, garlic and salt together
- Evenly spread most of the garlic butter mixture between the slices, then use a pastry brush to spread a little over the top of the bread
- Wrap the bread in foil and then bake in an 220°C/200°C fan assisted oven for 10 minutes. After ten minutes unwrap the bread, then pop it back in the oven for another two or three minutes for the crust to crisp up. Finally remove from the oven and serve
I served this with some pasta in a roasted tomato sauce. The garlic bread worked perfectly to scoop up and sauce that was left behind. If you would like to give this sauce a try, click here for the recipe
If you would prefer to use a full size baguette, I would just cut the baguette into two pieces first. Then just double the amount of dairy free spread, garlic, parsley and salt and follow the method as normal
Bethany's Vegan Kitchen 