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Homemade Quick And Easy Vegan Croutons

homemade-vegan-croutons

Homemade vegan croutons 🥖🍞🥖🍞

Anything bread-related – I’m here for it! Pretty simple and easy recipe and a great way to save that old bread that might have become a little too hard to eat on its own. This is the recipe for about 2.5 cups of bread so if you have more you can double the recipe. I add these to my vegan caesar salad recipe!

I like to taste as a go – start with a little seasoning and add more if you like. I used a baguette but you can use any bread you have in the house! You can also use this same recipe with chickpeas instead of bread for a healthier choice. Just note that these Homemade vegan croutons do not keep (they won’t stay crispy if stored) and you should eat them right away.

Vegan Croutons

Homemade vegan croutons. This is the recipe for about 2.5 cups of bread so if you have more you can double the recipe. I like to taste as a go – start with a little seasoning and add more if you like. I used a baguette but you can use any bread you have in the house! You can also use this same recipe with chickpeas instead of bread for a healthier choice. Just note that those do not keep (they won’t stay crispy if stored) and you should eat them right away.
Anything bread related – I’m here for it!!
Prep Time2 mins
Cook Time5 mins
Course: Topping, Vegan Basics
Cuisine: French
Keyword: Croutons, Homemade croutons, Homemade Vegan Croutons, Vegan croutons

Ingredients

  • Baguette (Ideally at least a day or two old, any variety will do. Whatever leftover bread you have)
  • 3 tbsp Extra virgin olive oil
  • ½ tsp Garlic powder
  • ½ tsp Italian seasoning
  • Salt & Pepper to taste

Instructions

  • Cut bread into little crouton sized squares
  • Add 2-3 Tbsp extra virgin olive oil to a pan on medium heat
  • Throw in your bread squares and keep them moving until they’re toasted
  • Add 1/2 tsp garlic powder
  • And 1/2-1 two of Italian seasoning
  • A little dash of salt & pepper to taste if you need it
  • Store in an airtight container for up to a week
  • These can also be baked in the oven but I find the pan method so fast and easy!

Video

Notes

This is the recipe for about 2.5 cups of bread so if you have more you can double the recipe. I like to taste as a go – start with a little seasoning and add more if you like. I used a baguette but you can use any bread you have in the house! You can also use this same recipe with chickpeas instead of bread for a healthier choice. Just note that those do not keep (they won’t stay crispy if stored) and you should eat them right away. ☺️
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