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Anne's Mum's Vegan Garlic Bread
"On Boxing Day we go to my mum and dad’s for lunch and my mum, Brigid, always makes garlic bread. It's the best ever! I don’t know what she does but the outside is so crunchy. I remember when I went away to uni I was so disappointed by the shop bought stuff. She often makes it in advance and freezes the sticks, wrapped in foil ready to pop in the oven on Boxing Day morning. Then she breaks it up and serves in several wicker baskets dotted around the table. I can smell it now!" Anne, Buyer
Ingredients
- 100g vegan gold butter alternative, softened
- 4 garlic cloves
- 10g flat leaf parsley
- A pinch of sea salt
- 2 French Country Demi Baguettes
Prep: 15 mins | Cook: 20-25 mins
Method
1. Scoop 100g of the room temperature vegan gold butter into a small mixing bowl. Peel and finely grate in 4 garlic cloves. Finely chop the parsley leaves, discarding the stalks, and add the leaves to the bowl with a small pinch of salt. Use a fork to mash and stir everything together to make garlic butter.
2. Preheat your oven to 200°C/Fan 180°C/Gas 6. Place the 2 demi baguettes on your chopping board and use a serrated knife to cut a slice into them every 2cm. Don't slice all the way through - just 3/4 of the way should do it. Use a butter knife to scoop up some of the garlic butter and then work it into one of the gaps, squeezing the baguette to open up the gap. Repeat till you have used up all the garlic butter.
3. Wrap the baguettes in foil, scrunch the ends together to loosely seal and pop the baguettes on a baking tray. Slide into the oven and bake for 15 mins. Take the tray out of the oven and carefully unwrap the foil. Return the baguettes to the oven and bake for a further 6-8 mins till golden brown. When the baguettes are ready, pop on a warm serving platter or board and serve straight away.
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