Fresh parsley and garlic give these vegan bread knots tons of flavor! This is the perfect side dish for a pasta dinner.
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.