Vegan Garlic Parmesan Knots
It's indulgence season and these vegan garlic Parmesan knots are the perfect addition to your holiday table. They are buttery, herb-y, garlic-y and even parmesan-y. Oh and did I mention they are extremely soft and outrageously decadent ? Happy holidays guys :)
Ingredients
Dough
- 3 Cups All Purpose Flour Unbleached
- 1/2 Cup Butter
- 1 Cup Coconut Milk Canned, Full Fat
- 1/2 Tsp Salt
- 1/4 Cup Water Warm (105-110 Degrees F.)
- 1 Tbsp Sugar
- 3.5 Tsp Instant Yeast
- 1 Tbsp Garlic Powder
Garlic Herb Butter
- 1/4 Cup Vegan Butter Miyoko's butter melted
- 5 Cloves Garlic
- 2 Tbsp Garlic Powder
- 2 Tbsp Vegan Parmesan Cheese Homemade
- 1/2 Tsp Black Pepper
- 2 Tbsp Basil Chopped
- 2 Tbsp Parsley Chopped
Instructions
The Dough
- In a bowl with warm water (temperature should be between 105 and 110 degrees F.), add the yeast. Mix to incorporate the yeast to the water, then let mixture rest for about 10 minutes.
- In a large mixing bowl, add in the butter, coconut milk, salt, garlic powder, and the yeast mixture that should have proofed during the resting time (evidenced by a layer of foam on the surface). Using a whisk, mix all the ingredients so they become homogeneous.
- To the wet ingredients, add the flour half a cup at a time using a wooden spoon to mix at first. When it becomes difficult to mix the dough with the wooden spoon, use your hands to knead the dough inside the bowl. Then cover the dough with a kitchen towel and let it rest in a warm area for at least an hour and 30 minutes (I usually turn on the oven on low and let the dough rest on the stove as it's usually warmer with the oven on).
The Garlic Butter
- In a bowl, add the butter, that you can melt by placing it on top of hot water (note that the Miyoko's butter does not melt well in the microwave). To the melted butter, add the chopped parsley, chopped basil, chopped garlic, garlic powder, pepper, and my homemade vegan parmesan cheese. Mix everything up well to incorporate all the ingredients and set it aside.
The Knots
- After the dough has rested for an hour and a half or so, it should have at least doubled (if not tripled) in size. This is a good time to preheat your oven at 400 degrees Fahrenheit. Flour your working surface and pull out the dough to knead for a few more minutes. Then use a large knife or pastry scraper to divide the dough in 4 equal parts. Then, divide each part in two, to make a total of 8 parts.
- Working with one part at a time, use both hands to roll the dough so as to obtain a thick string, long enough to make a knot. To make the knot, take both ends of the string, make a loop and have one end go through the loop from the bottom (as seen in the video). Repeat this process until you've made all the 8 or so knots.
- Line a baking tray with some parchment paper, and place your knots on it. Then using a basting brush, apply the garlic butter mixture generously over each knot. Let the knots rest for another 30 minutes. Then pop them in the oven and let them bake for 30 minutes or until golden brown.
- Remove the knots from the oven and apply more of the garlic butter on each knot before serving. Enjoy them hot either plain or dipped in a marinara sauce.
Notes
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Nutrition
Serving: 1KnotCalories: 404kcalCarbohydrates: 43gProtein: 8gFat: 23gSaturated Fat: 14gCholesterol: 31mgSodium: 303mgPotassium: 208mgFiber: 3gSugar: 2gVitamin A: 735IUVitamin C: 2mgCalcium: 22mgIron: 3mg
Tried this recipe?Let us know how it was!