Vegan Pangrattato
Transform stale bread into a golden masterpiece with this Vegan Pangrattato recipe—a delectable breadcrumb topping packed with bold flavors and irresistible crunch. Perfect for elevating pasta, risotto, soups, or salads, this plant-based rendition of the classic Italian condiment combines aromatic garlic, zesty lemon, fresh rosemary and thyme, and a subtle yet savory touch of nutritional yeast. Quick and easy to prepare, this recipe uses simple pantry staples like olive oil and red pepper flakes to create a versatile topping that's roasted to perfection in under 15 minutes. Enjoy a symphony of textures and flavors in every bite—it's the ultimate way to breathe new life into your meals while minimizing food waste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams stale sourdough bread
- 60 ml olive oil
- 2 large garlic cloves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
- 2 tablespoons nutritional yeast
Instructions
Preheat your oven to 180°C (350°F).
Tear the stale sourdough bread into small chunks and add them to a food processor. Pulse until you have coarse breadcrumbs.
Peel and mince the garlic cloves. Strip the leaves from the rosemary and thyme sprigs and finely chop them.
In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Add the chopped rosemary, thyme, and breadcrumbs to the skillet. Stir well to coat the bread crumbs evenly in the oil and herbs.
Spread the breadcrumb mixture onto a baking sheet in an even layer.
Place the baking sheet in the preheated oven and bake for 10-12 minutes, stirring halfway through, until the breadcrumbs are golden and crisp.
Remove from the oven and sprinkle with lemon zest, salt, black pepper, red pepper flakes, and nutritional yeast while the crumbs are still hot. Toss to combine all the flavors.
Let the Pangrattato cool to room temperature. Once cooled, transfer to an airtight container for storage if not using immediately.
Use as desired to top pasta, risotto, soups, or salads for a delicious vegan crunch.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 4.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
