Best Baguette – Recipe
Ever had a craving for something “meaty”? Before continuing, read “something meaty” again. Because what you want is not meat—just something that fulfils that need for textures and flavors that belong to everyone, not just people who consume animal products.
One particular day I wanted a yummy, savory sub. Think a French loaf filled with chicken and mayo, minus all that nasty cruelty. There are a few ways you can go about this. For example, chickpeas or lentils mashed up with some mayo are not only tasty, but full of protein that satisfies the cravings.
I wanted something a little naughtier though! So I opted to use the soy chicken style strips. Of course, you can use any other vegan meat substitute you like. Now, to add to the decadence of this tasty treat, I just couldn’t resist turning the baguette into a great garlic roll! The garlic rolls in shops are often loaded with butter made with milk. Thankfully, making your own is as easy as pie.
- A huge, fresh baguette
- Chicken style strips or other chicken replacement
- Vegan mayo
- Vegan butter
- Crushed garlic
- Salt and pepper to taste
- Any toppings you want to play around with. Think lettuce, cucumber, mushrooms, humus, avocado, tomato, and fried onions … yum!
And would you believe, it’s quick and easy, and ready to devour in no time!
Step 1: Prepare the garlic bread
- Preheat the oven to 350 F.
- Using a sharp bread knife and cutting diagonally, divide your baguette into about 8 equal pieces. Be careful not to cut all the way through, as you want the baguette to go into the oven as a whole.
- Using a teaspoon, scoop up good amounts of your vegan butter and spread into the sections of the baguette.
- With the teaspoon, scoop up small amounts of crushed garlic, to top the buttered sections. Really get in there and spread all the garlic and butter equally!
- Wrap your baguette with some foil and place in the oven for about 5 minutes or until the butter is melted and your baguette is golden brown.
- Turn the heat off, but leave your baguette in the oven so that it stays soft and warm.
Step 2: Fry up the strips
- The key to crispy perfection is to take the strips and slice them into even thinner strips, or dice them into little cubes. This really stretches the quantity. The strips also fry up a lot quicker and get extra crispy.
- Heat some oil, throw in your strips, and toss until cooked through and brown.
- Leave the strips to cool slightly.
Step 3: Mix it all together
- Take the baguette out of the oven so that it has time to cool a little.
- Add your strips into a bowl with a good helping of vegan mayo and mix until all the strips are thoroughly covered. Add salt and pepper to taste.
Step 4: Build it and Devour It
- You can either break your slices of baguette off and smear them with avocado and hummus (optional) before topping with your mayo strips and extras like cucumber or mushrooms, OR
- Break off the pieces of baguette and use them as a utensil: just scoop your strips up with the bread!
“Meaty” cravings … busted!