Very Twisted Garlic Bread
This easy Vegan Garlic Bread recipe is the best, not only because it’s made without eggs or dairy, but because it has only 129 calories and 1 gram of fat per slice! Homemade from scratch, using only 7 ingredients, this is a buttery vegan garlic bread that‘s crusty on the outside, fluffy on the inside and pairs perfectly with many dishes, especially this creamy Cavolo Nero Pasta and fresh Avocado Pasta!
Introducing my favorite vegan garlic bread with a twist…literally! This tasty low fat, low calorie garlic loaf is swirled with an herby vegan garlic butter, then baked in the oven until golden brown. It’s a delicious vegan bread recipe that makes an elegant side dish when paired with my Indian Butter Chickpeas, Vegan Lentil Loaf or Vegan Mushroom Stroganoff.
📋 Ingredients for Vegan Garlic Bread (With Substitutions)
- self-rising flour – my favorite flour to use for this bread and when combined with the yeast, you’ll get a perfect rise.
- vegan butter – adds a savory flavor to the bread, but also helps it stay light and fluffy during storage. Alternatively, you can make this vegan garlic bread without butter by substituting equal amounts of olive oil.
- vegan buttermilk – you can easily make vegan buttermilk by adding a tablespoon of lemon juice or apple cider vinegar to a cup of the plant milk of your choice, giving it a stir and setting it aside at room temperature to curdle (which doesn’t take long).
- garlic – fresh garlic is best and heirloom garlic, even better. If unavailable, you may substitute with garlic powder or garlic salt. If you use garlic salt, it’s best to omit the sea salt.
- active dry yeast – yeast is necessary to help the bread rise and for this recipe, should not be substituted. If you prefer, you can choose these single-use yeast packets, instead.
- sea salt – used to enhance the flavor of many foods. Omit or use salt substitute if you’re on a salt-free diet.
- fresh parsley – I prefer curly parsley for this recipe, but you may substitute with Italian parsley and/or fresh basil, instead. Additionally, you can use dried parsley if you don’t have fresh, but only use 2 tablespoons.
TIP: Exact ingredients for this twisted bread can be found in the Recipe Card below.
🍞 How To Make Swirled Vegan Garlic Bread
1. Preheat oven to 350F/177C. Coat a medium sized loaf pan or ceramic pan with a dab of olive oil cooking spray Add flour, dry yeast and sea salt to a medium bowl.
2. Whisk dry ingredients until well-incorporated.
3. Add vegan buttermilk.
4. Add 1 tablespoon of vegan butter and mix everything with a fork or spatula until wet and dry ingredients are well-combined.
5. Place dough on a flat surface dusted with flour. Using the heel of your clean hands, knead your dough by pushing it down and then outward several times. Turn dough 45 degrees, and knead again. Repeat this process until your dough is smooth and supple. If you’re unsure about the dough’s readiness, give it the windowpane test. Once ready, form dough into a round ball.
6. Place dough in a bowl, cover with a clean dish towel and set aside for an hour in a warm place for dough to rise.
7. In a separate bowl, add remaining butter, minced garlic and chopped fresh parsley.
8. Mix together with a fork until the butter mixture is well-blended.
9. When the dough has doubled in size, transfer it to a flat surface that’s sprinkled with flour. Using a rolling pin, roll dough into a 10×16 inch (25x41cm) rectangle. Using a fork or spatula, top dough with butter mixture.
10. Slather mixture over the dough using the same fork or spatula.
11. Roll the dough into a log.
12. Cut the dough in half down the middle length-wise.
13. Braid the dough as if your braiding two pieces of rope as seen in the picture below.
14. Starting with the top right corner, coil the braided rope to the right like a snake, then coil the other side in the opposite direction so it forms a sort-of S-shape. Transfer braided dough into your prepared loaf pan. Brush with melted vegan butter and bake for 35 minutes, ensuring the crust is golden brown.
🥣 Serving Suggestions & Variations
- Serve as the perfect side – with pasta like this Vegan Mushroom Stroganoff, Vegan Macaroni, Halloween Spaghetti, or Vegan Pasta Primavera.
- Get your cheese on – if you like a cheesy garlic bread recipe, try brushing the top with vegan butter before baking and adding a big sprinkle of vegan Parmesan cheese. So delicious!
- Make it a meal – with a side salad like my Massaged Kale Salad with fresh strawberries or my Chopped Veggie Salad with no lettuce.
- Go for more herbs – for the herbiest vegan garlic bread ever, try adding a few more herbs, such as basil, thyme, and/or sage.
- Serve it with a side – of Vegan Béchamel Sauce for an extra special treat.
- Serve it with soup – what goes best with this herby vegan garlic bread recipe? A cozy bowl of soup, of course. Suggestions needed? Try my Instant Pot Butternut Squash Soup, my creamy Wild Rice Mushroom Soup, or my oil-free creamy Chickpea soup, also made in the Instant Pot. TIP: this is the Instant Pot I use. It’s a must-have for every kitchen!
For more delicious serving suggestions, check out these 32 Vegan Date Night Recipes!
👩🏻🍳 Expert Tips
- Don’t be afraid of coiling the bread after you’ve braided it. It may look intimidating, but it’s super easy. I recommend curving the right upper portion first; it will almost look like a candy cane when you do this. Then, twist the bottom part in the opposite direction where it will then resemble a thick S-shape.
- Test bread with a toothpick inserted into the center prior to removing it from the oven. If it comes out clean, it’s ready. If it pulls up bits of dough, it should be cooked a little longer.
- If you find your bread to be browning too much on the top, but still needing to cook longer, cover the top with foil until the middle is fully baked.
- Keep yeast and salt separate until you’re ready to form the dough. Because salt can deactivate yeast, it’s best when mixing your dry ingredients to add the salt first, then cover it with the flour. Lastly, make a well with two fingers in the flour and pour the yeast into the well.
- To help the dough keep its shape in the oven, pinch both ends when coiling it.
TIP: Serve this delicious bread recipe right out of the oven by cutting the loaf in thick slices and slathering on some vegan butter. Next, top with more fresh herbs like rosemary, basil or thyme. Finish it off with a sprinkle of vegan Parmesan.
💭 Frequently Asked Questions
This usually occurs because the yeast is too old. Be sure to check the expiration date and buy new if expired. Should you want to proof your yeast to ensure it’s still good, simply add a teaspoon to warm water (not hot). If it bubbles after a few minutes, you’re good to go. If it doesn’t, you’ll need to buy more. Over or under-kneading the bread can also cause issues with rising.
Again, when yeast deactivates, your bread will become dense and heavy. Your bread should double in size during the rest period. If it doesn’t, I recommend using fresh yeast.
This could be because your dough it too wet and/or it’s under-kneaded. If too wet, simply add a bit more flour and re-knead for just a minute or so to make sure it’s well-incorporated. If under-kneaded simply knead for a longer period of time.
🌡️ Storing And Freezing Leftovers
This dairy-free garlic bread stores well by simply placing left-overs in a Ziplock bag and storing in the refrigerator for up to 5 days.
To freeze for up to 1 month, use either a Ziplock bag or airtight container. When you’re ready to eat it, remove it a couple of hours prior to meal time and allow it to defrost at room temperature.
Finally, to reheat leftovers of this vegan garlic bread recipe, you can either lightly toast each slice or warm it in the oven.
🥯 More Bread Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Easy Swirled Vegan Garlic Bread Recipe
Ingredients
- 2 cups self-rising flour
- 1 cup vegan buttermilk combine 1 cup plant milk with 1 tbsp lemon juice or apple cider vinegar. Set aside to curdle.
- 8 tbsp vegan butter divided
- 1 tbsp active dry yeast
- 3 cloves garlic minced
- 1/2 tsp sea salt
- 6 tbsp fresh parsley may substitute with 2 tbsp dried
Instructions
- Preheat oven to 350F/177C. Coat a medium sized loaf pan or ceramic pan with a dab of olive oil cooking spray Add flour, dry yeast and sea salt to a medium bowl.
- Whisk dry ingredients until well-incorporated.
- Add vegan buttermilk.
- Add 1 tablespoon of vegan butter and mix everything with a fork or spatula until wet and dry ingredients are well-combined.
- Place dough on a flat surface dusted with flour. Using the heel of your clean hands, knead your dough by pushing it down a few times. Turn 45 degrees, and knead again. Repeat this process until your dough is smooth and supple. If you're unsure about the dough's readiness, give it the windowpane test. Once ready, form dough into a round ball.
- Place dough in a bowl, cover with a clean dish towel and set aside for an hour in a warm place for dough to rise.
- In a separate bowl, add remaining butter, minced garlic and chopped fresh parsley.
- Mix together with a fork until the butter mixture is well-blended.
- When the dough has doubled in size, transfer it to a flat surface that's sprinkled with flour. Using a rolling pin, roll dough into a 16×10 inch (25x41cm) rectangle. Using a fork or spatula, top dough with butter mixture.
- Slather mixture over the dough using the same fork or spatula.
- Roll the dough into a log.
- Slice the dough in half down the middle, length-wise.
- Braid the dough as if your braiding two pieces of rope as seen in the picture below.
- Coil the braided rope like a snake, then coil the other side in the opposite direction so it forms a sort-of S-shape. Transfer braided dough into your prepared loaf pan. Brush with melted vegan butter and bake for 35 minutes, ensuring the crust is golden brown. Slice and enjoy.
Notes
- Don’t be afraid of coiling the bread after you’ve braided it. It may look intimidating, but it’s super easy. I recommend curving the right upper portion first; it will almost look like a candy cane when you do this. Then, twist the bottom part in the opposite direction where it will then resemble a thick S-shape.
- Test bread with a toothpick inserted into the center prior to removing it from the oven. If it comes out clean, it’s ready. If it pulls up bits of dough, it should be cooked a little longer.
- If you find your bread to be browning too much on the top, but still needing to cook longer, cover the top with foil until the middle is fully baked.
- Keep yeast and salt separate until you’re ready to form the dough. Because salt can deactivate yeast, it’s best when mixing your dry ingredients to add the salt first, then cover it with the flour. Lastly, make a well with two fingers in the flour and pour the yeast into the well.
- To help the dough keep its shape in the oven, pinch both ends when coiling it.
Love garlic bread and can’t wait to try this soon. Thanks for the wonderful share!
You’ll love it, thank you Nisha.
Where’s the butter in the ingredients list ?
Oops, sorry about that James. I fixed it. It’s 8 tbsp, divided. Thanks for bringing to my attention!
This was so, so good! I’m not going to lie: as a southern cook, I love buttermilk. I had never thought about making it vegan! Divine!
Thank you JC, I’m glad you loved it.
This vegan garlic bread looks delicious perfect treat. I love garlic bread.
Thanks much Swathi.
This garlic bread is amazing! It looks gorgeous and tasted so delicious! The whole family loved it! Thank you!
Great to hear! Thank you Nora.
This garlic bread looks really delicious. I’m sure going to bake this one soon!
You will love it. Thanks Andrea!
Mine didn’t turn out as pretty as yours but damn it sure is tasty.
I’m sure it looked beautiful, Nancy. Thanks so much for trying it.
Not only was this bread delicious, but it’s so beautiful! I had it as part of a sandwich and it was perfect. Definitely a keeper.
That’s great you used it as sandwich bread. I’ll have to add that to the recipe so people know they can do that. Thanks Cara.
Mine wasn’t as totally beautiful as yours but it was so delicious! It rose beautifully and the house smelled so good while it was baking. Will make again for sure!
Oh, thank you Kate. I’m sure yours looked fine!
I’m nominating this for the most incredible garlic bread ever! So pretty.
Hahahaha. Thank you Katherine!
So so nice! Perfect texture and we loved the savoury spin!
Thanks so much, Leva. Glad you enjoyed it!
Can’t beat the combination of garlic and parsley with bread. I’m just worried I’ll eat the whole loaf by myself!
Great minds think alike. Thank you Amanda!
Oh wow! This bread is so delightfully tasty! And the texture is amazing! Thank you for the recipe!
Thanks so much Shashi, I appreciate you trying it!