Garlic Parmesan Knots Recipe

Vegan pizza dough: This is the base of the knots, providing the doughy texture. Look for it in the refrigerated section of your supermarket.

Olive oil: Used to mix with garlic and brush over the knots, adding a rich flavor and helping them brown.

Garlic: Freshly minced garlic infuses the knots with a robust, aromatic flavor.

Vegan parmesan cheese: A dairy-free alternative to traditional parmesan, adding a cheesy, savory finish to the knots.

Fresh parsley: Chopped parsley adds a touch of color and a fresh, herbaceous note to the finished knots.

When working with pizza dough, ensure it is at room temperature before rolling it out. This makes the dough more pliable and easier to handle, reducing the risk of tearing. Additionally, when brushing the garlic oil mixture onto the knots, be generous to ensure each knot is well-coated for maximum flavor.

• vegan pizza dough - Substitute with homemade pizza dough: Making your own dough allows you to control the ingredients and ensure it is vegan-friendly.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it a good alternative for cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different flavor profile.

• vegan parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a common vegan substitute for parmesan cheese.

• chopped fresh parsley - Substitute with dried parsley: Dried parsley can be used if fresh parsley is not available, though it is less vibrant in flavor.

• Allow the garlic knots to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the knots soggy.

• Store the garlic knots in an airtight container at room temperature for up to 2 days. If you plan to keep them longer, refrigeration is recommended.

• For refrigeration, place the garlic knots in an airtight container or wrap them tightly in plastic wrap. They can be stored in the fridge for up to 5 days.

• To freeze, arrange the garlic knots in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.

• Once frozen, transfer the garlic knots to a freezer-safe bag or airtight container. They can be frozen for up to 3 months.

• When ready to enjoy, reheat the garlic knots in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. If reheating from frozen, add an extra 5 minutes to the baking time.

• For a quick reheating option, you can also use a microwave. Place the garlic knots on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 30-60 seconds, checking frequently to avoid overcooking.

• To refresh the flavor, brush the reheated garlic knots with a little olive oil and sprinkle with additional vegan parmesan cheese and fresh parsley before serving.

• Preheat your oven to 350°F (175°C). Place the leftover Garlic Parmesan Knots on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until they are warmed through and slightly crispy on the outside.

• If you're in a hurry, you can use a microwave. Place the Garlic Parmesan Knots on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 30-45 seconds, checking to see if they are heated through. Be cautious, as microwaving can make them a bit chewy.

• For a crispy exterior, use a toaster oven. Set the toaster oven to 350°F (175°C). Place the Garlic Parmesan Knots directly on the rack or on a small baking sheet. Heat for about 5-7 minutes, or until they are warm and crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Garlic Parmesan Knots in the basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method will give you a nice, crispy texture.

• For stovetop reheating, use a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the Garlic Parmesan Knots in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warmed through and slightly crispy.

• Oven: Used to bake the garlic knots at the specified temperature until they are golden brown

• Baking sheet: Provides a flat surface to place the dough knots on for baking

• Rolling pin: Helps to roll out the pizza dough evenly

• Knife: Used to cut the rolled-out pizza dough into strips

• Small bowl: Used to mix the olive oil and minced garlic

• Pastry brush: Used to brush the garlic oil mixture onto the dough knots

• Measuring spoons: Ensures accurate measurement of olive oil and other ingredients

• Garlic press: Minces the garlic cloves efficiently

• Cutting board: Provides a surface to mince the garlic and chop the parsley

• Spatula: Helps to remove the baked knots from the baking sheet

• Cooling rack: Allows the baked knots to cool evenly after baking

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Pre-made vegan dough: Opt for pre-made vegan pizza dough to skip the dough preparation step.

Batch preparation: Roll out and cut all the dough strips at once to streamline the process.

Garlic oil in advance: Prepare the garlic oil mixture ahead of time and store it in the fridge.

Quick bake check: Set a timer for 18 minutes and check the knots to avoid overbaking.