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Preheat the oven to 375 F (190 C).
In a small mixing bowl, combine the vegan butter, garlic, parsley, salt, and pepper. Mix well until the parsley and garlic are evenly distributed and the butter is slightly softened and spreadable.
Place ~1 Tbsp of butter mixture on each slice of bread, spreading it evenly, reaching all the way to the edges of the bread. Be generous! Place the bread in a single layer on a large bare baking sheet (for larger bread you may need 2 sheets) — it’s okay if the bread is very close together or touching as long as it’s not overlapping.
Evenly sprinkle ~1-2 tsp of vegan parmesan cheese on each slice of bread.
Place the bread in the oven for 12-15 minutes, or until the edges are just turning golden and the vegan parmesan is looking lightly toasty.
Remove the bread from the oven and let it cool for 2-3 minutes before serving! It's delicious paired with our Easy 1-Pot Tomato Soup, 1-Pot Vegan White Bean Soup, Easy Penne Arrabbiata, Easy Vegan Lasagna, or Chickpea Caesar Salad (30 Minutes!). Enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. Reheat in the oven at 350 F (176 C) until warmed through, ~5-10 minutes.