Mini Vegan Garlic Knots Recipe
Today we are making a Mini Vegan Garlic Knots Recipe! There’s something undeniably comforting about warm, freshly baked garlic knots, and this mini vegan version brings all the cozy vibes with a plant-based twist. These mini garlic knots are soft, pillowy bites infused with the perfect amount of garlicky goodness. Whether you’re looking for a quick snack, a crowd-pleasing appetizer, or a side dish to go with your pasta night, these knots will hit the spot without relying on dairy or eggs. The best part? They’re small, bite-sized, and easy to devour.
Making these vegan garlic knots is surprisingly simple. With just a few ingredients like vegan butter and garlic, you can create a bakery-quality treat right in your own kitchen. The dough itself is soft and chewy, and the garlic butter topping adds a burst of flavor with each bite. Since they’re mini, they’re perfect for sharing or enjoying as a light nibble while preparing your main course. You’ll love how quickly they come together and how delicious they taste with minimal effort.
These mini vegan garlic knots are also incredibly versatile. Serve them with marinara for dipping, alongside a fresh salad, or even as part of a holiday spread. They’re the kind of recipe that everyone, vegan or not, will enjoy thanks to their fluffy texture and savory garlic flavor. Plus, since they’re made with simple, wholesome ingredients, you can feel good about indulging in these little bites of comfort.
Why You’ll Love This Mini Vegan Garlic Knots Recipe
Perfect for Sharing: Their bite-sized nature makes them an ideal party food or appetizer for gatherings. Guests will love picking up these flavorful knots, making them a hit at any social event.
Versatile Pairings: These garlic knots pair beautifully with a variety of dishes—from pasta and salads to soups and stews. Their adaptability makes them a great sidekick to any meal!
Substitutions
Vegan Butter: You can use vegan margarine instead of butter. Melt Organics makes a great brand of salted vegan butter sticks, which I find at my local grocery store and is my go-to butter brand.
All-Purpose Flour: Do not substitute all-purpose flour with any other type of flour for making the pizza dough.
Xylitol: Xylitol is a naturally occurring sugar alcohol used as a sweetener. It’s found in small amounts in many fruits and vegetables, and also in baking. It’s lower on the glycemic index as compared to regular sugar, and is considered a non-refined sweetener.
You can swap in regular white sugar as well. If using white sugar and you want the recipe to be 100% vegan, look for white sugar that is specifically vegan. Due to bone char being used in the processing steps of most white sugars, they wouldn’t technically be vegan.
Mini Vegan Garlic Knots Recipe Notes
- Feel free to experiment with fresh herbs when serving! Fresh rosemary, thyme, or oregano can add a unique twist to the flavor profile.
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If you make this Mini Vegan Garlic Knots Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Mini Vegan Garlic Knots Recipe
Equipment
- Oven
- Full-Size Muffin Tray
- Small skillet
- Pastry Brush
Ingredients
For the Dough
- ¼ tsp active dry yeast
- large pinch xylitol
- 3 tbsp lukewarm water
- ½ cup (8 tbsp) all-purpose flour keep additional flour for rolling out the dough
- ⅛ tsp pink salt
For the Garlic Mixture
- 3 tbsp salted vegan butter keep extra for greasing the muffin tray
- 3 medium cloves garlic minced
- ¾ tsp Italian seasoning mix if it's a pre-salted mix, do not add the pink salt
- pinch pink salt
Instructions
Make the Pizza Dough
- Preheat the oven to 425 degrees F.
- Dissolve yeast and sugar in warm water (~110 degrees F – it should be not too hot and not too cold). Let it sit for about 7-8 minutes, until foamy.
- Combine 7 tbsp of the flour and salt in a large bowl. Add in yeast mixture and mix until a dough forms.
- Add extra flour onto a clean surface. Transfer the dough onto the floured surface.
- Knead it until smooth, which will take a few minutes. Add in the extra 1 tbsp of flour if needed.
- Roll out the dough into a rectangle. Cut it into 6 even strips, then roll the strips side to side to make them into pretzel "strings," which you can then twist to make a knot.
- Lightly grease the muffin tray with butter. Add the knots into the muffin tray.
- Bake for 16 minutes, rotating the tray around halfway through.
Put It Together
- Heat up a small skillet over medium-low heat.
- Add the garlic and vegan butter. Toast the garlic for 1-2 minutes, until lightly browned and aromatic. Remove from heat and stir in the Italian seasoning mix and pink salt.
- Set it aside.
- Once the knots are done baking, remove them from the oven. Use a pastry brush to brush the garlic mixture over all of them evenly.
- Enjoy! They will be very hot, so let them cool a little before serving.
Notes
- Storage
- Store in an airtight container at room temperature for up to one day.
