Vegan garlic knots are simply bursting with flavor from fresh parsley and garlic. This is the perfect addition to a delicious pasta dinner! Fluffy, tender, and just right for dipping into some marinara sauce, these will be gobbled up in no time!
If you’re planning a night in with a great meal, pasta and fresh bread is always a yummy option. What’s more comforting than pasta and homemade bread?
When you’re planning a pasta dinner, you have to think about the bread and the salad, too. A colorful salad with a zesty dressing, and warm, garlicky rolls are the perfect accompaniment to a nice bowl of pasta.
I have lots of dairy free pasta recipes on my site, like this creamy kale pasta, pasta e fagioli soup, or these easy garlic noodles. All of these recipes would go so well with these soft, delicious garlic knots.
Thankfully, pasta is one dish that’s easy to make without allergens. As far as pasta goes, there are so many varieties out there that are free of eggs and dairy.
And you can keep the whole meal dairy free, egg free, and vegan with these homemade rolls.
These vegan knots are pillowy soft and so easy to make with simple ingredients. It’s well worth the time while you wait for the dough to rise.
The result is soft, delicious bread knots that are fragrant with fresh garlic and bright green herbs.
- quick rising yeast
- olive oil
- fresh parsley
- dried oregano
How to make vegan garlic knots
- Add some quick rising yeast and sugar to warm water, and let it sit for a few minutes to feed the yeast. The mixture will look foamy.
- Add the flour, salt, and olive oil, and mix until the dough comes together.
- Cover the bowl with plastic wrap, and set aside in a warm place to rise for one hour. The dough should double in size. (This is a simple dough, and I don’t knead it. You are welcome to knead it if you like, but it isn’t necessary).
- After the dough has risen, blend the garlic, herbs, and olive oil in a food processor.
- Take some of the risen dough, and stretch it out into a rope that’s about 7 inches long. Brush some of the herb mixture on it.
- Twist the rope into a knot, and place on a parchment lined cookie sheet.
- Bake at 375 degrees F for about 15 minutes.
- Enjoy warm with marinara sauce or vegan buttery spread.
- You can use all-purpose flour in this recipe instead of white spelt flour. I have not tried this with gluten free flour.
- Feel free to use different herbs – try fresh basil or cilantro.
- You can add some vegan cheese shreds to the herb mixture if you like, or sprinkle them on top to make cheesy garlic knots.
I recommend making this dough and letting it rise no more than two hours for best results.
Use fresh garlic for the best flavor. If you’re in a pinch, you can use ½ teaspoon garlic powder instead of the fresh garlic cloves.
I haven’t tried that – if you try it, please let me know!
What to serve with garlic knots
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The Tastiest Vegan Garlic Knots.
Fresh parsley and garlic give these vegan bread knots tons of flavor! This is the perfect side dish for a pasta dinner.
- 2 ½ teaspoons quick rising yeast I used Fleischmann's Rapid Rise Yeast
- 1 ¼ cup warm water
- 2 Tablespoons sugar
- 1 teaspoon salt
- ¼ cup olive oil
- 3 cups white spelt flour all-purpose flour is fine, too
- 4 cloves garlic crushed
- ⅔ cup fresh Italian parsley leaves
- ½ teaspoon oregano
- ½ teaspoon coarse salt
- ⅓ cup olive oil
- 2 cups Marinara sauce optional, for dipping
Put the warm water, brown sugar, and yeast in a large bowl, and let sit for about 10 minutes so the sugar feeds the yeast. It will look a little bit foamy on top.
Add the spelt flour, salt and ¼ cup of olive oil to the yeast and water mixture, and mix until the dough comes together. Cover the bowl with plastic wrap, and set aside in a warm place to rise for one hour.
After an hour has passed, place the crushed garlic, Italian parsley leaves, oregano, salt, and ⅓ cup olive oil in a food processor. Pulse until blended.
Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
Take a handful of dough, and stretch it out into a rope that's about 7 inches long. Brush the dough with the herb mixture, then twist it into a knot. This doesn't have to be too precise. If you can tie it into a loose knot, that's good. Place it on a parchment lined cookie sheet.
Repeat with remaining dough. You should get about 8 knots. If you have any herb mixture left over, brush it over the top of the knots.
Bake at 375 degrees F for about 15 minutes until golden brown.
Warm up the marinara sauce, and serve with the garlic knots for dipping.
Store leftover knots in an airtight container. These are best eaten fresh, but then can be stored for a couple of days.