Cheesy Gochujang Garlic Bread
Cheesy Gochujang Garlic Bread
Ridiculously delicious is the best way I can describe this amazing garlic bread! Just as easy to make as your standard garlic bread but with an umami pop of flavor. The added melty cheese on top definitely takes it to the next level. This recipe will make enough for a medium size loaf of bread with some butter leftover. Try it on toast, potatoes and even pasta, it’s so good!
Serves 4-6 (plus leftover Butter)
Ingredients
Baguette Bread Loaf
8 Tbsp (120g) Vegan Butter softened
1/3 cup (10g) fresh Parsley
6 -8 cloves of Garlic
1 tbsp (15g) Gochujang Paste
1/2 Tbsp (8g) Miso Paste
1 cup (100 -200g) grated Vegan Parmesan or Mozzarella
Salt & Pepper to taste
Note: I’ve made it with both Vegan Parmesan and Vegan Mozzarella, both are delicious. If you prefer a more gooey melty experience then opt for the Mozzarella!
Directions
1. Either by hand or in a food processor mix together the softened vegan butter, parsley, garlic, gochujang, miso paste, salt & pepper. (If hand mixing pre mince the garlic and chop the parsley).
2. Cut open the bread lengthwise and spread a generous amount of the butter on the cut sides.
3. Top with the grated cheese and place onto a lined baking sheet. Bake at 350 for 15-18 minutes until nicely browned and the cheese is melty. If the cheese needs help melting, mist with water and cover with aluminum foil. You can also turn the oven to broil for the last few minutes of baking.
4. Allow it to cool a tiny bit before serving!
Enjoy any leftover gochujang butter on toast.
