Vegan Garlic Bread

Published Date
April 3rd 2022
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
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The aroma of fresh bread, rosemary, and roasted garlic baking in the oven are enough to send you into a sensory overload. This vegan garlic bread is to-die-for, using a fresh vegan sourdough baguette, roasted garlic, and rosemary-infused olive oil topped with sea salt. Sourdough is the perfect vegan bread as it doesn't contain any eggs or dairy and is allowed to rise naturally due to the fermentation of the sourdough starter. Sourdough is also very easy for your body to digest and contains natural probiotics and less gluten than regular bread.

Roasting your garlic is easy and provides a sweeter, less pungent garlic flavor that you then spread onto the sourdough bread. All you need to do is drizzle a whole head of garlic with olive oil, add a spring of rosemary, wrap it in some foil and let the oven do all the work. 

Enjoy vegan garlic bread as a side for pasta, soups, stews, and salads, or use it for a mouth-watering sandwich. If you have garlic bread left, dice it up and use it for croutons. Nothing will go to waste here. 

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Author: Jennifer Dodd
Average: 5 (1 vote)
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
4-6 persons


Roasted Garlic
Garlic Bread


Roasted Garlic
Preheat oven to 325 degrees Fahrenheit. 
Place 1 sheet of aluminum foil onto the counter top, making sure the sheet is large enough to cover up the garlic.  
Place the garlic into the center of the foil, drizzle the olive oil onto the garlic, sprinkle on the sea salt, and add the sprig of rosemary. 
Wrap the garlic into a ball with the seam facing upward, and place your garlic package onto a baking sheet. Bake in the oven for 20 minutes until the garlic is soft when you give it a light squeeze. 
Once the garlic is ready, remove it from the oven. Open up the package, discard the rosemary and let cool for 5 minutes. 
Set up a small bowl, pick up the head of roasted garlic and lightly squeeze the garlic out; it should come out like toothpaste. Keep squeezing the garlic until there is nothing left to squeeze out. There may be some skin that gets mixed into the roasted garlic; remove any skins with your fingers. Using the back of a metal spoon press the roasted garlic into a smooth purée. Set this aside. 
Garlic Bread
Increase the oven temperature to 350 degrees Fahrenheit. 
Line a baking sheet with parchment paper and place the sliced sourdough evenly onto the lined baking sheet. 
Mix the olive oil, chopped rosemary, roasted garlic purée, and salt in a small bowl using a whisk
Use a pastry brush, and evenly coat each slice of bread with the garlic-olive oil mixture. Add the garlic bread to the oven and toast for 10 minutes until golden brown. 
Remove from the oven and place garlic bread on a large platter to share. Bet you can't have just one!
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