This recipe is based on Fieri’s “Jimmy’s Favorite Garlic Bread” recipe, which I turned my nose up at upon reading for the first time. Who puts mayo in garlic bread? That’s sacrilegious.
I hated mayonnaise before going vegan. It never appealed to me and I almost never ate it. Veganaise, however, is a different story. I use it for everything. Dressings, sauces, anything that needs a bit of creamyness. I’ve even been caught eating it right out of the jar. It’s delicious. But whatever your vegan mayo of choice is, you’ll want to use it here. I know it seems kinda gross, but I assure you this is probably the best garlic bread I’ve ever had in my life. The garlic “butter” creates a delicious, fluffy layer on top of the bread. I ate mine along side a caesar salad (again, using Veganaise) and it was divine.
Here’s the recipe:
1 loaf of quality, crusty bread cut in half.
Chopped fresh basil leaves
A handful of sun-dried tomatoes, chopped
2 tablespoons vegan parmesan
For the garlic butter:
2 heads garlic
Salt and freshly ground black pepper
1/2 cup of Earth Balance
1/2 cup vegan mayonnaise (I used Veganaise)
1/4 tsp paprika
1 tablespoon Italian seasoning
1 tablespoon chopped Italian parsley
1 teaspoon salt
1 teaspoon crushed red pepper
1/4 cup vegan parmesan
Pre heat oven to 350 degrees F
Slice the tops off of both heads of garlic and drizzle with olive oil, salt and pepper. Wrap in aluminum foil and roast in the oven for 1 hour, until the garlic cloves are soft. Combine all other garlic butter ingredients in a bowl. Once the garlic heads are roasted and cooled, squeeze the cloves out of the garlic heads and into the bowl with the other ingredients. Mix to combine.
Spread the garlic butter liberally over both halves of the bread. Place bread halves butter-side up onto a baking sheet and bake at 350 degrees until lightly golden brown (about 10-15 minutes). Cut bread into pieces, sprinkle with basil, sun-dried tomatoes and parmesan and serve!