Garlic bread is my kryptonite, I can’t get enough of it. Lots of vegans assume garlic bread is out of bounds because it’s traditionally made with butter, but actually a lot of takeaways and supermarkets use margarine or oil because it’s cheaper. Despite that, I still swear my version of garlic bread is much tastier, and it’s super easy.
The trick is in having a garlic mincer and using part-baked rolls and not telling anyone how easy this method is.
Ingredients (4 rolls):
4 cloves garlic
Handful fresh parsley
4 pre-bought rolls
Slice the rolls diagonally at 1 inch intervals, about halfway through to the bottom of the roll.
Chop the garlic and parsley as finely as possible. Mix in a bowl with a few good glugs of olive oil.
Use a teaspoon to put the garlic, parsley, and oil mixture into the slits in the bread. Bake the rolls until hot and golden, or according to packet instructions.
To make cheesy garlic bread, Matt adds grated cheese (vegan or otherwise) before baking.