These grilled tomato sandwiches are so easy and full of fresh flavors and textures to take your lunch to the next level. Crusty bread, creamy avocado and cream cheese, piles of rich tomatoes, fresh spinach, and seasonings that are all grilled to perfection. Whip these up in less than 10 minutes and say goodbye to boring lunches.

I practically lived off of these in college. They are hearty, filling, quick, and easy to make, and I usually have all the ingredients on hand. It was a bit of a guilty pleasure that turned into a daily indulgence. Missing cheese as a vegan is always one of the hardest things, and I was always such a huge fan of grilled cheese sandwiches.

I don’t know what it is about these grilled sammies, but they cure the grilled cheese craving without the “bleh” of feeling sick on dairy. It’s the creaminess of the creamed cheese and avocado that makes this feel like a total comfort food. The fresh tomato slices and bite of the onion cut any of the sweetness and fresh spinach on top revives some of the crunch factor.

Either way, feel free to play around with these and make them suit your taste, or just what you have in the fridge. I always have a loaf of my rustic bread laying around and it makes for the perfect base for these sammies. You can also try making a quicker version of this sandwich bread. It’s the perfect homemade baked taste with just a few ingredients. Happy cooking!

Ingredients

1. Slice and prep all your veggies. Spread the cream cheese on one slice of bread and top with Italian seasoning and green onions.
2. On the other slice of bread, spread half an avocado. Top with tomato slices. Salt your tomato slices to taste. Add the slices of red onion on top of the tomatoes.

3. Heat a skillet over medium heat. Butter the outside of the bread slices and place in the hot skillet. Grill on each side for 2-3 minutes until golden brown.
4. Remove the top piece of bread and add the handful of spinach leaves. Replace the top piece of bread and slice the sandwich in half. Enjoy warm!

Try these other recipes:

Homemade Bread Bowls

Roasted Butternut Squash

Pasta From Scratch

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Grilled Tomato Sandwiches

A savory vegan replacement for your boring grilled cheese. Crusty bread, creamy avocado and vegan cream cheese, fresh crisp veggies, all grilled to perfection.

Course Bread, Lunch, Main Course

Cuisine American

Keyword grilled sandwich, tomatoes, vegan, vegan cream cheese

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 slices thick crusty bread
• 1 tomato
• 1 tbsp vegan cream cheese
• 1 handful fresh spinach
• 1/2 avocado
• 1 green onion-diced
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 1 tbsp vegan butter
• 2 slices red onion

Instructions

• Slice and prep all your veggies. Spread the cream cheese on one slice of bread and top with Italian seasoning and green onions.
• On the other slice of bread, spread half an avocado. Top with tomato slices. Salt your tomato slices to taste. Add the slices of red onion on top of the tomatoes.
• Heat a skillet over medium heat. Butter the outside of the bread slices and place in the hot skillet. Grill on each side for 2-3 minutes until golden brown.
• Remove the top piece of bread and add the handful of spinach leaves. Replace the top piece of bread and slice the sandwich in half. Enjoy warm!

The post Grilled Tomato Sandwiches appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. Posts may contain affiliate links.

This simple rustic bread loaf is on our weekly rotation. It’s insanely good and even better right out of the oven. There’s something undeniably comforting about the aroma of freshly baked bread wafting through the kitchen. The simplicity of homemade bread, with its crusty exterior and soft, airy crumb, is an art form that is totally worth the extra time investment.

I love baking bread. It’s so satisfying and there is something about it that makes you feel invisible. Like you could easily start your own homestead or survive a zombie apocalypse. I think just about everyone played around with trying out the perfect sourdough bread while on Covid lockdown. However, there is a time and a place for something that complicated and then there is a time for a more straightforward recipe for crafting your own rustic bread loaf that doesn’t involve needing to be on house arrest—one that boasts a perfect crumb, requires minimal effort, and delivers maximum flavor.

This is my favorite bread recipe that we make every week. It’s perfect for bruschetta, grilled tomato sandwiches, or to pair with your favorite chili or pasta. We love eating it antipasto style with some oil and vinegar to dip it into or have it for breakfast with avocado spread and tomatoes. You can’t beat fresh bread that is made from only water, flour, salt, and yeast. Yes, it takes a little time, but most of it is just rising time. Give it a shot and let us know what you think!

Want even more flavor? We love mixing in fresh garlic, rosemary, cracked pepper, and thyme for a delicious herby vibe. Or even better yet, once it’s freshly baked, rub a little melted vegan butter on it and top with flaky salt, cracked pepper, and freshly chopped rosemary. The taste is out of this world.

A note about ingredients: Bread always comes out best when you measure each ingredient by weight. Moisture changes greatly with the small variations that come with using volume measurements instead. However, I included those estimates here so you can still make this without a kitchen scale. I also recommend using bread flour due to the protein content, but you can easily substitute a general all-purpose flour.

Instructions

1. Add the flour to a stand mixer and all but 1/4 cup of the water. Mix on low speed until combined. Cover and let rest for 5-10 minutes.
2. While the flour rests, mix the active yeast and the 1/4 cup reserved warm water in a small bowl until foamy. Let it sit for 5-10 minutes.
3. Add the salt and yeast mix to the stand mixer. Using a bread hook, knead for 5-10 minutes until the dough is elastic and a little tacky.

4. Lightly grease a bowl and transfer the dough. Cover and let rise for about two hours or until doubled in size. This will depend on how warm the room is. If it’s too cold, you can place it in the oven and turn the oven light on.
5. If you want your bread extra fluffy you can fold the bread after rising for 30 minutes. Do this by taking wet hands and pulling up on one side of the dough. Fold it over to the opposite side. Turn 90 degrees and repeat. Do this two more times until the bread has been folded. Recover and let rise for the remaining 1 and 1/2 hours.

6. Punch down the dough and transfer to a lightly floured surface. Taking a bench knife or sharp knife, cut the dough into 2 equal pieces. Knead dough for another 1-3 minutes and shape into a round ball. Let sit for about 5 minutes.
7. Gently shape the dough into a ball a second time. Place each dough ball seam side down into a bread-proofing bowl or a lightly greased mixing bowl. Cover with a towel or plastic wrap and place them in the fridge. Let them rise a second time for about another 1-2 hours.

8. Check your dough by pressing an index finger gently into the top. If it springs back very quickly it is not quite ready. Once it springs back slowly, it is fully proofed. Place a Dutch oven with the lid on in the oven and preheat the oven to 450 degrees.

9. Once preheated, remove one loaf from the fridge and transfer it to a piece of parchment paper. Score the top of the bread a couple of times with a bread lame or sharp knife. This will allow for steam to escape as it bakes.
10. Remove the Dutch oven and place your bread loaf inside. Lightly spray the top of the bread dough with water if you want an extra crispy crust. Cover and bake uncovered for 15 minutes. Remove the lid and bake uncovered for 15 more minutes until the top of the bread is golden brown.

11. During the last few minutes of baking, remove your second bread loaf and prepare it exactly as you did the first loaf.
12. Remove the bread from the oven and place your second bread loaf into the Dutch oven and replace the lid. Repeat the baking instructions for the second loaf. Transfer each bread loaf to a cooling rack. Let it cool for 20-30 minutes before slicing.

13. Once cooled, place the bread in a plastic bag, aluminum foil, or covered container. Store on the counter for 2-3 days or in the fridge for 5-7 days. You can also wrap this bread in plastic wrap and then aluminum foil and keep it in the freezer for up to 3 months. Thaw on the counter or fridge.

Try these other recipes:

Plant Powered Sandwich Bread

Vegan Bread Bowls

Dairy-Free Bagels

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Simple Rustic Bread Loaf

With just a few simple ingredients and some patience, you can create a rustic bread loaf that rivals those found in artisan bakeries. This easy-to-follow recipe yields a loaf of bread with a perfect crumb, a crunchy crust, and a flavor that will have you coming back for slice after slice.

Course Appetizer, Bread

Cuisine American

Keyword baking, bread, dairy-free, loaf, sandwich bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Rising Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 2 loaves

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1000 g bread flour or all-purpose (roughly 8 cups)
• 700 g warm water (roughly 3 cups)
• 22 g salt (about 4 tsp)
• 5 g active dry yeast (about 2 tsp)

Instructions

• Add the flour to a stand mixer and all but 1/4 cup of the water. Mix on low speed until combined. Cover and let rest for 5-10 minutes.
• While the flour rests, mix the active yeast and the 1/4 cup reserved warm water in a small bowl until foamy. Let it sit for 5-10 minutes.
• Add the salt and yeast mix to the stand mixer. Using a bread hook, knead for 5-10 minutes until the dough is elastic and a little tacky.
• Lightly grease a bowl or flour a bread proofing bowl and transfer the dough. Cover and let rise for about two hours or until doubled in size. This will depend on how warm the room is. If it's too cold, you can place it in the oven and turn the oven light on.
• If you want your bread extra fluffy you can fold the bread after rising for 30 minutes. Do this by taking wet hands and pulling up on one side of the dough. Fold it over to the opposite side. Turn 90 degrees and repeat. Do this two more times until the bread has been folded. Recover and let rise for the remaining 1 and 1/2 hours.
• Punch down the dough and transfer to a lightly floured surface. Taking a bench knife or sharp knife, cut the dough into 2 equal pieces. Knead dough for another 1-3 minutes and shape into a round ball. Let sit for about 5 minutes.
• Gently shape the dough into a ball a second time. Place each dough ball seam side down into a bread-proofing bowl or a lightly greased mixing bowl. Cover with a towel or plastic wrap and place them in the fridge. Let them rise a second time for about another 1-2 hours.
• Check your dough by pressing an index finger gently into the top. If it springs back very quickly it is not quite ready. Once it springs back slowly, it is fully proofed. Place a Dutch oven with the lid on in the oven and preheat the oven to 450 degrees.
• Once preheated, remove one loaf from the fridge and transfer it to a piece of parchment paper. Score the top of the bread a couple of times with a bread lame or sharp knife. This will allow for steam to escape as it bakes.
• Remove the Dutch oven and place your bread loaf inside. Lightly spray the top of the bread dough with water if you want an extra crispy crust. Cover and bake uncovered for 15 minutes. Remove the lid and bake uncovered for 15 more minutes until the top of the bread is golden brown.
• During the last few minutes of baking, remove your second bread loaf and prepare it exactly as you did the first loaf.
• Remove the bread from the oven and place your second bread loaf into the Dutch oven and replace the lid. Repeat the baking instructions for the second loaf. Transfer each bread loaf to a cooling rack. Let it cool for 20-30 minutes before slicing.
• Once cooled, place the bread in a plastic bag, aluminum foil, or covered container. Store on the counter for 2-3 days or in the fridge for 5-7 days. You can also wrap this bread in plastic wrap and then aluminum foil and keep it in the freezer for up to 3 months. Thaw on the counter or fridge.

The post Simple Rustic Bread Loaf appeared first on The Hungry Carrot.

Whether enjoyed fresh out of the oven with a dollop of vegan butter or transformed into a gourmet sandwich piled high with crisp veggies and creamy avocado, this plant-powered sandwich bread loaf is a testament to the beauty of simplicity in cooking. It’s a reminder that sometimes, the most satisfying culinary experiences come from the humblest of ingredients and the simplest of techniques.

Amidst all the daunting dishes and elaborate recipes, sometimes all you need is the reassuring simplicity of a perfectly baked loaf of bread. But not just any bread—let’s talk about the epitome of ease and flavor: the plant-based sandwich loaf.

With only four ingredients and a little time, you are rewarded with a golden crust, soft crumb, and an incredible aroma that fills your kitchen. The fresh warm slices practically beg for a generous slather of your favorite spread. Sometimes it’s not just about sustenance; it’s about savoring the joy of making your own homemade bread from scratch.

Instructions

1. Add the flour to a stand mixer and all but 1/4 cup of the water. Mix on low speed until combined. Cover and let rest for 5-10 minutes.
2. While the flour rests, mix the active yeast and the 1/4 cup reserved warm water in a small bowl until foamy. Let it sit for 5-10 minutes.
3. Add the salt and yeast mix to the stand mixer. Using a bread hook, knead for 5-10 minutes until the dough is elastic and a little tacky.

4. Lightly grease a bowl and transfer the dough. Cover and let rise for about two hours or until doubled in size. This will depend on how warm the room is. If it’s too cold, you can place it in the oven and turn the oven light on.
5. If you want your bread extra fluffy you can fold the bread after rising for 30 minutes. Do this by taking wet hands and pull up on one side of the dough. Fold it over to the opposite side. Turn 90 degrees and repeat. Do this two more times until the bread has been folded. Recover and let rise the remaining 1 and 1/2 hours.

6. Punch down the dough and transfer to a lightly floured surface. Knead dough for another 1-3 minutes. Flatten out the dough and gently roll it into a loaf shape. It doesn’t need to be perfect, it will fill out the pan as it rises.
7. Lightly grease a loaf pan and place the shaped dough seam side down. Cover with a towel or plastic wrap and let it rise a second time until the dough is about an inch over the pan or about another 1-2 hours.
8. When your dough is getting close to the 1-inch mark, preheat the oven to 450 degrees.
9. Lightly spray the top of the bread dough with water if you want an extra crispy crust. Bake uncovered for 30 minutes or until the top of the bread is golden brown.
10. Remove the bread from the oven and let it cool for 15 minutes before transferring it to a cooling rack. Let it cool for another 20-30 minutes before slicing.
11. Slice your sandwich bread and place it in a plastic bag, aluminum foil, or covered container. Store on the counter for 2-3 days or in the fridge for 5-7 days. You can also wrap this bread in plastic wrap and then aluminum foil and keep it in the freezer for up to 3 months. Thaw on the counter or fridge.

Try these other recipes:

Homemade Garlic Croutons

Vegan Bread Bowls

Dairy-Free Bagels

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Plant-Powered Sandwich Bread

Whether enjoyed fresh out of the oven with a dollop of vegan butter or transformed into a gourmet sandwich piled high with crisp veggies and creamy avocado, this plant-powered sandwich bread loaf is a testament to the beauty of simplicity in cooking. It's a reminder that sometimes, the most satisfying culinary experiences come from the humblest of ingredients and the simplest of techniques.

Course Bread

Cuisine American

Keyword bread, sandwich bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Rising Time 2 hours hours

Servings 1 loaf

Author Allison Crawford at The Hungry Carrot

Ingredients

• 500 g bread flour or all-purpose flour (about 4 cups)
• 350 g warm water (a little less than 1 1/2 cups)
• 11 g salt (about 2 tsp)
• 3 g active dry yeast (about 1 tsp)

Instructions

• Add the flour to a stand mixer and all but 1/4 cup of the water. Mix on low speed until combined. Cover and let rest for 5-10 minutes.
• While the flour rests, mix the active yeast and the 1/4 cup reserved warm water in a small bowl until foamy. Let it sit for 5-10 minutes.
• Add the salt and yeast mix to the stand mixer. Using a bread hook, knead for 5-10 minutes until the dough is elastic and a little tacky.
• Lightly grease a bowl and transfer the dough. Cover and let rise for about two hours or until doubled in size. This will depend on how warm the room is. If it's too cold, you can place it in the oven and turn the oven light on.
• If you want your bread extra fluffy you can fold the bread after rising for 30 minutes. Do this by taking wet hands and pull up on one side of the dough. Fold it over to the opposite side. Turn 90 degrees and repeat. Do this two more times until the bread has been folded. Recover and let rise the remaining 1 and 1/2 hours.
• Punch down the dough and transfer to a lightly floured surface. Knead dough for another 1-3 minutes. Flatten out the dough and gently roll it into a loaf shape. It doesn't need to be perfect, it will fill out the pan as it rises.
• Lightly grease a loaf pan and place the shaped dough seam side down. Cover with a towel or plastic wrap and let it rise a second time until the dough is about an inch over the pan or about another 1-2 hours.
• When your dough is getting close to the 1-inch mark, preheat the oven to 450 degrees.
• Lightly spray the top of the bread dough with water if you want an extra crispy crust. Bake uncovered for 30 minutes or until the top of the bread is golden brown.
• Remove the bread from the oven and let it cool for 15 minutes before transferring it to a cooling rack. Let it cool for another 20-30 minutes before slicing.
• Slice your sandwich bread and place it in a plastic bag, aluminum foil, or covered container. Store on the counter for 2-3 days or in the fridge for 5-7 days. You can also wrap this bread in plastic wrap and then aluminum foil and keep it in the freezer for up to 3 months. Thaw on the counter or fridge.

The post Plant-Powered Sandwich Bread appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. This post may contain affiliate links.

A delicious vegan banana bread with the perfect moisture content and flavor. There’s nothing better than a freshly baked banana bread loaf with a crunchy turbinado sugar crust and a sweet moist center. The nuttiness of the chopped walnuts puts this over the top.

Have some not-so-fresh-looking bananas staring you down from the countertop? You came to the right place! I can’t tell you how many vegan banana bread recipes I have tried over the years. This one takes the cake. It is nicely balanced with the natural sweetness of the bananas and the rich nuttiness of the chopped walnuts. My favorite part? The delectably crunchy turbinado sugar-coated crust. It’s to die for! Don’t know where to grab turbinado sugar? Try this one. Top a warm slice of bread with some vegan butter spread and you are in banana bread heaven.

Instructions

1. Preheat oven to 350 and grease a 9×5 loaf pan.
2. In a small mixing bowl mash the bananas with the back of a fork or potato masher.
3. Add the oil, soy milk, vinegar, and vanilla. Whisk until combined.
4. In a large mixing bowl add the flour, sugar, baking soda, cinnamon, and salt. Mix well.
5. Add the wet ingredients to the dry and mix until combined. Add in the chopped walnuts. Pour into prepared baking pan.
6. Sprinkle turbinado sugar on top if using.
7. Bake for 1 hour. Check for doneness with a toothpick in the center of the loaf and bake an additional 5-10 minutes if needed.
8. Let the bread cool before removing it from the pan. Slice and enjoy!
9. Store in foil at room temp for 3 days or in the fridge for 5 days. It can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight before slicing.

Try these other recipes:

Garlic Toast

Easy Acai Bowls

Fluffy Waffles

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Banana Bread

A delicious vegan banana bread with the perfect moisture content and flavor. There's nothing better than a freshly baked banana bread loaf with a crunchy turbinado sugar crust and a sweet moist center. The nuttiness of the chopped walnuts puts this over the top.

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Keyword baking, banana bread, bread, breakfast, dairy-free, vegan

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Author Allison Crawford at The Hungry Carrot

Ingredients

• 3 ripe bananas
• 2 cups all-purpose flour
• 3/4 tsp baking soda
• 1 tsp salt
• 1 cup sugar (adjust to taste)
• 1/2 cup oil (I used avocado but use what you prefer)
• 1/4 cup soy milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/3 cup chopped walnuts
• turbinado sugar for the crust (optional)

Instructions

• Preheat oven to 350 and grease a 9×5 loaf pan.
• In a small mixing bowl mash the bananas with the back of a fork or potato masher.
• Add the oil, soy milk, vinegar, and vanilla. Whisk until combined.
• In a large mixing bowl add the flour, sugar, baking soda, cinnamon, and salt. Mix well.
• Add the wet ingredients to the dry and mix until combined. Add in the chopped walnuts. Pour into prepared baking pan.
• Sprinkle turbinado sugar on top if using.
• Bake for 1 hour. Check for doneness with a toothpick in the center of the loaf and bake an additional 5-10 minutes if needed.
• Let the bread cool before removing it from the pan. Slice and enjoy!
• Store in foil at room temp for 3 days or in the fridge for 5 days. It can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight before slicing.

The post Delicious Vegan Banana Bread appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

This easy bruschetta is perfect for a quick appetizer or a simple yet stunning dish to bring to a gathering. It’s a crowd hit full of rich flavors and complex textures. Vibrant sea-salted tomatoes, savory roasted garlic, and fresh basil are taken over the top with an incredible balsamic glaze.

If you haven’t tried these yet, check out these Maldonado sea salt flakes. They are perfect for this dish and add that amazing flaky crunchy sea salt texture and taste. If you are looking for other delicious and inspiring Italian antipasto dishes, check out this burrata recipe or these blistered balsamic tomatoes.

Instructions

Bruschetta

1. In a large mixing bowl combine the diced tomatoes, basil, garlic, olive oil, balsamic, and salt and pepper to taste. Mix until incorporated.

Balsamic Glaze

1. Combine the balsamic vinegar and sugar over medium heat. Simmer until reduced by 1/2-1/3. Let it cool.

Assemble

1. Top one toasted bread slice with 1/4 cup of the bruschetta tomato mix. Sprinkle with additional flaky sea salt and fresh basil if desired. Drizzle with balsamic glaze.
2. Serve immediately. Make the bruschetta mix ahead of time and keep it in an airtight container for about 3 days. Only assemble when ready to serve.

Try these other recipes:

Garlic Toast

Fried Vegan Burrata Cheese

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Easy Bruschetta

This easy bruschetta is perfect for a quick appetizer or a simple yet stunning dish to bring to a gathering. It's sure to be a crowd hit full of rich flavors and complex textures. Vibrant sea-salted tomatoes, savory roasted garlic, and fresh basil are taken over the top with an incredible balsamic glaze.

Course Appetizer, Side Dish, Snack

Cuisine Italian

Keyword appetizer, bruschetta, herbs, toast, tomato

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Bruschetta

• 1 large tomato-diced
• 3 tbsp basil-chopped plus extra for topping
• 1 tbsp garlic-minced
• 1/2 tbsp olive oil
• 1/2 tbsp balsamic vinegar
• flaky sea salt and pepper to taste
• toasted bread slices

Balsamic Glaze

• 1 cup balsamic vinegar
• 1 tbsp sugar

Instructions

Bruschetta

• In a large mixing bowl combine the diced tomatoes, basil, garlic, olive oil, balsamic, and salt and pepper to taste. Mix until incorporated.

Balsamic Glaze

• Combine the balsamic vinegar and sugar over medium heat. Simmer until reduced by 1/2-1/3. Let it cool.

Assemble

• Top one toasted bread slice with 1/4 cup of the bruschetta tomato mix. Sprinkle with additional flaky sea salt and fresh basil if desired. Drizzle with balsamic glaze.
• Serve immediately. The bruschetta mix can be made ahead of time and keeps well in an airtight container for about 3 days. Only assemble when ready to serve.

The post Crowd Pleasing Bruschetta appeared first on The Hungry Carrot.

Garlic toast is one of my weaknesses and this one is so easy to make, that you won’t have any excuse not to add it to your next meal. This dairy-free version has the perfect crispy and crunchy crust with a soft fluffy center and a savory butter garlic flavor.

While this recipe calls for a baguette, I used some leftover homemade bread bowls I had on hand. They were the perfect size to make some toast to go with this made-from-scratch spaghetti. Use whatever type of bread you prefer. And if you do have leftover bread try out these garlic croutons or this bruschetta recipe. So simple and a wonderful use of leftovers!

Instructions

1. Preheat oven to 400 degrees.
2. Prepare a baking sheet with a silicone mat.
3. In a small dish combine the melted dairy-free butter, garlic, onion powder, and garlic powder. Mix well.
4. Slice the baguette into 1/4-1/2 inch slices depending on preference. Place slices flat on the baking sheet.

5. Using a basting brush, evenly distribute the garlic butter mixture to each slice of bread.
6. Bake 10-15 minutes until the crust is a rich golden brown and the bread is toasted.
7. Serve warm. Keep them in an airtight container in the fridge for 3 days or in the freezer for up to 3 months. Reheat under a low broiler for 3-5 minutes.

Try these other recipes:

Garlic Croutons

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Garlic Toast

There is nothing better than garlic toast to complement your favorite pasta dish. This dairy-free version has the perfect crispy and crunchy crust with a soft fluffy center and a savory butter garlic flavor.

Course Bread, Side Dish

Cuisine Italian

Keyword dairy-free, garlic toast, toast

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 baguette
• 1/4 cup vegan butter, melted
• 2 cloves garlic
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

• Preheat oven to 400 degrees.
• Prepare a baking sheet with a silicone mat.
• In a small dish combine the melted dairy-free butter, garlic, onion powder, and garlic powder. Mix well.
• Slice the baguette into 1/4-1/2 inch slices depending on preference. Place slices flat on the baking sheet.
• Using a basting brush, evenly distribute the garlic butter mixture to each slice of bread.
• Bake 10-15 minutes until the crust is a rich golden brown and the bread is toasted.
• Serve warm. Keep them in an airtight container in the fridge for 3 days or in the freezer for up to 3 months. Reheat under a low broiler for 3-5 minutes.

The post Garlic Toast appeared first on The Hungry Carrot.

These garlic croutons are the answer for what to do with any leftover crusty bread you have on hand. Simple to make and so much better than store-bought! Once you make your own croutons, it’s impossible to go back to the stale packaged ones.

I used leftover bread bowls for these, but you can use whatever kind of crusty bread you have on hand. Try them on chili, this Fall harvest salad, or use your leftover bread to make garlic toast.

Instructions

1. Preheat oven to 375 degrees.
2. Prepare a baking sheet with a silicone mat or parchment paper.
3. Cube your bread if you haven’t already. Add it to a large mixing bowl.
4. Drizzle the olive oil over the bread and add the Italian seasoning, garlic, onion powder, salt, and pepper to taste.

5. Toss until bread cubes are coated evenly. Spread cubed bread in a single layer on the baking sheet.
6. Bake for 10 minutes. Flip croutons. Bake for 10-15 minutes longer until golden and crispy.
7. Use when fresh for the best flavor. Store in an airtight container on the counter for 3-5 days. Note: the croutons don’t stay as crunchy after the first day.

Try these other recipes:

Vegan Bread Bowls

Dairy-Free Bagels

Garlic Toast

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Garlic Croutons

These garlic croutons are the answer for what to do with any leftover crusty bread you have on hand. Simple to make and so much better than store-bought!

Course Bread, Salad, Soup

Cuisine Italian

Keyword bread, crouton, garlic

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 cup bread- cubed
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp olive oil
• pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Prepare a baking sheet with a silicone mat or parchment paper.
• Cube your bread if you haven't already. Add it to a large mixing bowl.
• Drizzle the olive oil over the bread and add the Italian seasoning, garlic, onion powder, salt, and pepper to taste.
• Toss until bread cubes are coated evenly. Spread cubed bread in a single layer on the baking sheet.
• Bake for 10 minutes. Flip croutons. Bake for 10-15 minutes longer until golden and crispy.
• Use when fresh for the best flavor. Store in an airtight container on the counter for 3-5 days. Note: the croutons don't stay as crunchy after the first day.

The post Garlic Croutons appeared first on The Hungry Carrot.

These fluffy eggless waffles are vegan and absolutely delicious. Topped with warmed butter and sweet syrup for the best breakfast Sunday has yet to meet. There is no better smell than waffles cooking in the morning. Store some waffle mix to have on hand when the mood for brunch strikes!

Instructions

1. In a mixing bowl, whisk together the dairy-free milk, vanilla extract, apple cider vinegar, or lemon juice and let it sit for 5 minutes. This creates a substitute for buttermilk and gives the waffles that fluffy crumb.

2. Mix in the remaining ingredients until combined. It’s ok if it’s lumpy, this helps create the structure for the waffles.
3. Preheat a waffle iron and spray with nonstick cooking spray.
4. Pour 1/2 cup of batter into the waffle iron and close the top. Let it cook until there is no steam visible.

5. Remove the waffle once cooked and place on a covered plate. I like to keep these in a warm oven so they stay toasty until all the waffles are done.
6. Repeat until you have used all the batter.

7. Top with fruit, butter, syrup, or dairy-free whipped cream.
8. Enjoy them fresh, stored in the fridge for a couple of days, or freeze them for up to 2 months.

Try these other recipes:

Stuffed Tofu and Veggie Pancakes

Tofu Scramble

Vegan Avocado Crema

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fluffy Eggless Waffles

These are the fluffiest and best waffles made with no dairy and no eggs. Topped with warmed butter and sweet syrup for the best breakfast Sunday has yet to meet. Store some waffle mix to have on hand when the mood for brunch strikes!

Course Breakfast

Cuisine American

Keyword breakfast, eggless, vegan, waffle mix, waffles

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 1/2 cup dairy-free milk
• 2 cup all-purpose flour
• 1 tbsp baking powder
• 1 tbsp apple cider vinegar or lemon juice
• 1/2 tsp salt
• 2 tbsp brown sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

• In a mixing bowl, whisk together the dairy-free milk, vanilla extract, apple cider vinegar, or lemon juice and let it sit for 5 minutes. This creates a substitute for buttermilk and gives the waffles that fluffy crumb.
• Mix in the remaining ingredients until combined. It's ok if it's lumpy, this helps create the structure for the waffles.
• Preheat a waffle iron and spray with nonstick cooking spray.
• Pour 1/2 cup of batter into the waffle iron and close the top. Let it cook until there is no steam visible.
• Remove the waffle once cooked and place on a covered plate. I like to keep these in a warm oven so they stay toasty until all the waffles are done.
• Repeat until you have used all the batter.
• Top with fruit, butter, syrup, or dairy-free whipped cream.
• Enjoy them fresh, stored in the fridge for a couple of days, or freeze them for up to 2 months.

The post Fluffy Eggless Waffles appeared first on The Hungry Carrot.

Delicious dairy-free bagels are so easy to make, it’s impossible to go back to store-bought. They are chewy, filling, and made with just a few simple ingredients. These vegan bagels are boiled for a minute or two to lock in their flavor and then browned in the oven for that irresistible crust.

Ingredients

• Bread Flour: Substitute all-purpose flour if needed, but we do recommend using high-quality bread flour. Bread flour has a higher protein content of 12-14% over the 10-12% of all-purpose flour. More protein means more gluten which gives your bread that beautiful stretch and more structure for a better chew and fluffier bread.
• Yeast: Instant, active dry, and fresh yeast are the three most common in baking. I favor active dry yeast but it requires rehydrating in warm water, ideally warmed to 105 degrees.
• Or skip this step and use instant yeast. Add it directly to your dry ingredients without the need for hydrating. Note that you need 25% less instant yeast than active dry yeast. For example, if you need 1 tbsp active dry yeast, use 3/4 tbsp instant yeast.
• The last type commonly used is fresh yeast. While this is my favorite when it comes to nuances in flavor it does have a shorter shelf life and you need to add twice as much yeast as active dry. Use whichever you have on hand or prefer.
• Toppings: Any topping goes great on these bagels. I have tried poppy seeds, sesame seeds, almonds, bagel seasoning. They were all phenomenal! Try any topping you like. If you try something else, let us know in the comments below.

Instructions

1. In a stand mixer fitted with a dough hook, add the flour and salt. In a separate bowl, whisk the yeast, sugar, and water until foamy. Let the yeast mixture sit for a few minutes to activate. (if using active yeast you do not need to activate it)
2. Add the yeast mixture and oil to the flour and salt and mix for 2-3 minutes. Turn the dough onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and bounces back when indented with a finger.
3. Place the dough in a greased bowl and cover it with a clean towel or plastic wrap. Let it rise for 30 minutes or until doubled in size.

4. Preheat the oven to 425 degrees and start a large stock pot of water to boil. Prepare two baking sheets with silicone mats.
5. Punch down the dough and knead for another minute. Use a bench knife or sharp kitchen knife to divide it into 8 equal-sized pieces. I use a kitchen scale to accomplish this, but you can eyeball if needed. It doesn’t have to be perfect!
6. Roll each piece of dough into a small ball and place them on a cookie sheet. Cover and let them rise for another 10 minutes.
7. Take each ball of dough and begin shaping the bagel by making a hole in the center with your hands or the handle of a spoon. Widen the hole to at least 1 1/2-2 inches. The holes will shrink quite a bit in the cooking process.

8. Whisk the honey into your pot of boiling water and add the bagels 2-3 at a time so they have enough room. Boil for a minute on each side. Drain them and place them on the baking sheet.

9. Brush them with a little dairy-free cream, top them with any desired toppings, and bake for 20-25 minutes until golden brown. Enjoy them fresh!
10. Keep them in an airtight bag on the counter for a couple of days or in the fridge for up to a week. These freeze great for up to 3 months. The dough can be frozen as well. Once you punch it down, cover it with plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw frozen bagels or dough in the fridge overnight.

Try these other recipes:

Roasted Butternut Squash

Homemade Vegan Pasta

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Delicious Dairy-Free Bagels

Delicious dairy-free bagels are so easy to make, it's impossible to go back to store-bought. They are chewy, filling, and made with just a few simple ingredients. These vegan bagels are boiled for a minute or two to lock in their flavor and then browned in the oven for that irresistible crust. They keep well in the fridge or freezer!

Course Bread, Breakfast

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8 bagels

Author Allison Crawford at The Hungry Carrot

Ingredients

• 4 cup all-purpose or bread flour (plus some for dusting)
• 2 tsp active dry or instant yeast
• 1 tbsp brown sugar (substitute white sugar if needed)
• 2 tsp salt
• 1 tbsp olive oil (plus some for greasing)
• 1 1/3 cup warm water
• 2 tbsp honey
• 1 tbsp dairy-free cream

Instructions

• In a stand mixer fitted with a dough hook, add the flour and salt. In a separate bowl, whisk the yeast, sugar, and water until foamy. Let the yeast mixture sit for a few minutes to activate. (if using active yeast you do not need to activate it)
• Add the yeast mixture and oil to the flour and salt and mix for 2-3 minutes. Turn the dough onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and bounces back when indented with a finger.
• Place the dough in a greased bowl and cover it with a clean towel or plastic wrap. Let it rise for 30 minutes or until doubled in size.
• Preheat the oven to 425 degrees and start a large stock pot of water to boil. Prepare two baking sheets with silicone mats.
• Punch down the dough and knead for another minute. Use a bench knife or sharp kitchen knife to divide it into 8 equal-sized pieces. I use a kitchen scale to accomplish this, but you can eyeball if needed. It doesn't have to be perfect!
• Roll each piece of dough into a small ball and place them on a cookie sheet. Cover and let them rise for another 10 minutes.
• Take each ball of dough and begin shaping the bagel by making a hole in the center with your hands or the handle of a spoon. Widen the hole to at least 1 1/2-2 inches. The holes will shrink quite a bit in the cooking process.
• Whisk the honey into your pot of boiling water and add the bagels 2-3 at a time so they have enough room. Boil for a minute on each side. Drain them and place them on the baking sheet.
• Brush them with a little dairy-free cream, top them with any desired toppings, and bake for 20-25 minutes until golden brown. Enjoy them fresh!
• Keep them in an airtight bag on the counter for a couple of days or in the fridge for up to a week. These freeze great for up to 3 months. The dough can be frozen as well. Once you punch it down, cover it with plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw frozen bagels or dough in the fridge overnight.

The post Delicious Dairy-Free Bagels appeared first on The Hungry Carrot.