Vegan Garlic Knots (Roasted Garlic and Herb)

These vegan garlic knots are light, fluffy and irresistible. Made from scratch with a few simple ingredients. They make the perfect sides to any meal.

Vegan garlic knots are a classic takeaway side that’s even better when homemade! Try this recipe at your next Holiday dinner or on any night you please.

Inspired by Sam The Cooking Guy, these tasty bites were infused with roasted garlic and fresh herbs before baking to perfection.

Then tossed in melted dairy-free butter mixed with more fresh herbs.

Simple, fun and delicious! Make this tasty White Bean Soup Recipe to go with it.

Key tips to follow

• Use fresh herbs instead of dried ones.

Although both may be used, you’ll get a lighter flavor when using fresh herbs. Dried herbs can be a bit overpowering for the roasted garlic flavor. 

Some dried herbs, such as rosemary are more “woody” in texture after drying and can be unpleasant to eat in bread.

• Roast many heads of garlic

If you love roasted garlic as much as I do, save a bit of time for the next batch of garlic knots by roasting a few extra heads.

Remove the skins and store the pulp in an airtight container for up a week in the refrigerator or 3 months in the fridge.

Ingredients you’ll need 

Dough

• Flour

I used bread flour but all-purpose should work fine. Bread flour tends to absorb more water due to higher protein content. 

So when using all-purpose flour, use half the liquid to proof the yeast. Then, while mixing all the ingredients, gradually add as much of the remaining liquid needed to form the dough.

• Yeast

Both instant or active dry may be used. Instant yeast doesn’t require dissolving and proofing before using. 

However, I recommend this step to new bakers to ensure the yeast is still fresh or not damaged before adding the flour.

• Sugar
• Oil
• Salt
• Warm Water

Roasted Garlic

• Whole garlic bulb (or three then save the rest for later!)
• Olive oil

Filling

• Roasted garlic
• Nutritional yeast – adds a slight “cheesy” flavor
• Chopped fresh herbs – I used parsley and basil. Rosemary and oregano are great too.

Brushing

• Dairy-free butter or spread
• Chopped fresh herbs
• Salt
• Black pepper

How to make Vegan Garlic Knots

(This is a quick step-by-step summary. Detailed measurements are in the recipe card at the end)

Make the dough 

1. Combine the yeast, sugar and warm (not hot) water in the stand mixer bowl. Let it sit for 5 minutes to proof until it becomes foamy on top.

2. Add the flour, oil and salt then mix for 6 minutes at medium speed or until a soft and smooth dough is formed.

To make this dough by hand, I suggest my Pretzel Buns recipe for more details and step-by-step photos.

3. Coat the dough with oil then cover the bowl with plastic wrap and place in the fridge to rise for 1 hour.

Roast the garlic

1. Preheat the oven to 425˚F.

2. Cut the top ½ inch off the garlic bulb. Place in the center of a sheet of foil.

3. Drizzle to cut portion with olive oil then wrap up the foil in a tightly sealed package.

4. Place on a baking sheet and roast for 40 minutes. The cloves should be soft and golden brown.

5. Allow them to cool for five minutes before squeezing the flesh out of the skin into a small bowl.

Shape and bake

1. Place the dough on a well-floured cutting board or surface. Flour the rolling pin and roll out the dough to a 14 by 11-inch rectangle (35 by 28 cm).

2. Mix the roasted garlic into a paste, add a 1 teaspoon of oil if needed.

3. Spread onto the top half of the dough. Sprinkle with nutritional yeast and 2 tablespoons of chopped fresh herbs.

4. Fold over the bottom half of the dough to cover the top half.

5. Use a knife to mark out 16 equal strips (about ¾ inch wide). Cut out one strip, gently stretch to lengthen then tie into a knot. Place on a parchment-lined baking sheet. Repeat with the remaining strips and place spaced apart on the tray.

6. Cover with plastic wrap or a clean, lint-free kitchen towel and allow to rise for 15 minutes. Preheat the oven to 375˚F.

7. Bake the knots for 12 minutes or until lightly golden brown.

Brush with herb butter

1. Melt the dairy-free butter in a saucepan on low heat. Add the remaining chopped herbs, black pepper and salt to taste.

2. Brush or spoon over the garlic knots as soon as they are out of the oven. Leave them for a couple of seconds to allow the butter to soak in.

3. Serve warm.

Serving ideas

Garlic knots are delicious on their own but feel free to serve them with your favourite marinara or pizza sauce. 

These also go make a great side dish for any meal you’d serve with garlic bread. Including pasta, pizza, soups or stews.

Here are some recipe ideas:

• Vegetable Barley Soup
• Vegan Puttanesca Pasta
• Vegan Lasagna with Lentils and Sausage
• Pumpkin Soup with Coconut Milk and Gnocchi
• Sprouted Lentil Stew
• Cream of Mushroom Soup
• Tomato Basil Soup

Storage

Once baked, these knots can be stored at room temperature for two to three days. For longer storage, I recommend freezing before baking.

After shaping the knots, cover with plastic wrap and place the tray in the freezer for about 2 hours or until they are solid.

Place them in a ziplock bag and place back in the freezer.

To bake, place the frozen garlic knots on a parchment-lined baking sheet. Cover and allow to thaw and rise at room temperature for 2 hours. Bake in a preheated oven at 375˚F for 12 minutes.