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Today we're making a classic pull-apart garlic bread, vegan, with lots of garlic, vegan butter
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and vegan parmesan. So let's do it! As usual the recipe for this garlic bread is on my website and
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I will put the link below if you want to follow along. So the first thing I'm doing is preheating
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my oven to 375 degrees. Now I'll take a 10 ounce baguette over to my cutting board and I'm going
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to cut it into slices that are about half an inch thick. Notice that as I'm cutting I am cutting
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almost to the bottom of the loaf but I'm leaving the bottom crust intact to hold the whole thing
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together. You want to create enough of an opening that you can get your butter knife in between to
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spread the garlic butter around later. With a loaf this size I normally end up with around 32 pieces
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but if yours isn't exactly there don't worry it's going to vary depending on your loaf and you know
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the exact size that you cut your slices. Now I just need to cut a piece of aluminum foil that's
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a bit longer than my loaf. The loaf is going to get wrapped up in the foil later and that's going
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to keep it from getting too crunchy in the oven. But if you do want extra crunchy garlic bread
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feel free to skip the foil. And I'll just set the loaf on top of the foil which will make it easier
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to wrap later and I will set this all aside for now so that I can mix up my garlic butter
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All right so I've got a bowl here and I am just adding a stick of vegan butter which is half a
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cup. So I'm gonna mash up this butter first because as you can probably tell I didn't give this enough
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time to soften. So if I were to try to mix in the garlic and parsley now they're not gonna hold up
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very well. I don't know why but somehow I never remember to put my butter out to soften so I guess
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I will never learn. Anyway we will just cut to the end here so you don't have to watch me struggle
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anymore. And I'm going to add one tablespoon of grated garlic which is about four cloves
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a packed tablespoon of chopped parsley, and two tablespoons of vegan parmesan. This vegan
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parmesan is my homemade recipe. It's made with almonds, nutritional yeast, and a couple other
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seasonings. It is pretty easy, it takes like five minutes. So if you want that recipe it's linked in
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the description below as well. And I am just mixing all of this up until it is nice and even
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All right now I'm gonna spread this garlic butter on my baguette slices. So I'm just pulling the
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pieces apart here and spreading a generous amount of butter on each side. This half cup of butter is
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typically enough for a baguette of this size but you might want to be a little bit conservative
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until you've covered all the pieces and then go back and fill in where you need to if you have some leftover
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So my bread is buttered now so I'm just taking this olive oil spray here and spraying the top
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of the baguette. If you don't have a spray you could also brush some olive oil on top with a
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pastry brush and then I will take some more vegan parmesan and sprinkle it on top of the loaf
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All right this is ready to go in the oven now so I will wrap it up in the foil
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Of course as I mentioned skip the foil if you want crunchy bread. And I'm going to put this in the oven directly on the oven rack for 15 minutes to bake. If you're
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not using foil you can use a large baking tray and bake it for 10 minutes instead. And it is done
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I know some people aren't a fan of greasy fingers and pulling bread apart at the table. If that is
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you then you can just cut these slices completely after they come out of the oven
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This tastes just so good. It tastes just like the garlic bread I used to eat as a kid
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It is perfect with soup, salad, pasta. Try it out let me know what you think
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Thank you so much for watching and I'll see you next time
