Guy Fieri Recipe | Garlic Bread



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
Olive oil
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!


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7 thoughts on “Guy Fieri Recipe | Garlic Bread

  1. Jenny

    This looks great! I can sort of see how the mayo would add a nice tanginess. I’ve never been a fan, either, but Vegenaise I don’t have such a problem with. I think it’s the eggs that always gave mayo the yuck factor for me. Veganizing Guy Fieri’s food is quite an undertaking! Nice work.

  2. Jana

    Your pictures make my mouth water. They’re gorgeous, dahling! The chips and salsa post makes me crave mexican-style vegan casserole . . . can you satisfy?

  3. Crabapple

    Veganaise is sick. If I did not eat mayonaise, my diet would be completely vegan. However, I think Veganaise is an abomination and tastes like buttholes and thus the only non vegan thing I eat is real mayo.

    Sorry, maybe you’ve convinced yourself it’s gross because you always wanted to stop eating it or the idea of it grossed you out, but Veganaise is really gross and Mayonaise is delicious.

    1. Adriel Romo

      I’ll have to disagree with your really negative comment. I enjoy veganaise and they have different flavors which changes the taste all together like the pesto which is very delicious. To help minimize the animal cruelty I suggest you look into more alternatives to real mayo like making your own vegan mayo if you can’t stand the taste.


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