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A close-up of toasted vegan garlic bread on a cutting board.
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Vegan Garlic Toast

This vegan garlic bread recipe creates the perfect crispy toast with tender, buttery middle infused garlic and salt.
Course Bread
Cuisine Italian
Diet Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 14 slices
Calories 92kcal
Author Marly McMillen

Ingredients

  • 1 loaf Baguette (14 ounce)
  • ⅓ cup vegan butter chilled, divided
  • 1 tablespoon minced garlic
  • ¼ cup vegan parmesan (see note)
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 to 2 teaspoons fresh parsley, chopped (optional)
Cups - Metric

Instructions

  • Preheat oven to 350°F/175°C. Place a sheet of parchment paper over a large baking pan. Cut loaf into 16 slices.
  • In a small, microwave-safe bowl add 1 tablespoon butter and minced garlic. Microwave for 30 seconds to soften the garlic. Allow to cool slightly, then add remaining butter, vegan parmesan, oregano, salt, and chopped parsley. Stir to combine.
    A hand sprinkles parsley over vegan garlic butter.
  • Spread butter mixture over the top of each slice. Place buttered slices on prepared pan.
    Looking down on several slices of buttered bread ready to go into the oven.
  • Bake on center rack for 8 minutes. Turn on the broiler and move the pan up to the top rack and cook for 1 to 3 minutes, until the bread is toasted.
    A close-up of several slices of bread topped with vegan butter.
  • Remove from the oven and allow the toast to cool slightly. Serve warm.

Notes

Note: This recipe calls for chilled vegan butter, straight from the fridge. 
Bread: I used 2 whole-grain baguettes (the whole grain baguettes are smaller so 2 equaled the size of one regular baguette).

Nutrition

Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg