This is a quick, easy vegan croutons recipe with olive oil, stale bread cubes, salt and black pepper, but there’s a lot of room to personalize it. You can use any stale bread you want, and vary how you’d like to season them. These DIY skillet croutons make an awesome crunchy topping for salads, soups and more.
These vegan croutons taste best when used right away.
This recipe yields ~4-5 servings.
Get creative with your vegan crouton seasonings…
・Want cheesy croutons? Season with nutritional yeast, garlic powder, and salt.
・Or maybe herby croutons are more your speed? Dust with dried thyme, dried rosemary, onion powder, garlic powder, salt and black pepper.
I’d love to know what seasoning combinations you come up with! The possibilities are endless with this vegan crouton recipe.
Check more UVK recipes, like Balsamic Reduction, Roasted Beets, Vegan Ranch Dressing, Vegan Tofu Feta, Roasted Breakfast Potatoes, and more.
Vegan Croutons
1 ½ cups stale bread sliced into 1″ x 1″ cubes (I used an old loaf of Italian bread, but any stale bread will do)
2 Tbsp olive oil
Salt and black pepper, to taste (see above for more seasoning suggestions)
1. Add the bread cubes to a mixing bowl. Drizzle with the olive oil, and then, stir around until they are well coated.
2. Next, add the bread cubes to a large skillet over medium heat. Toast the vegan croutons in the skillet and flip until crispy (~7 minutes). Remove the skillet from heat.
3. Using just salt and black pepper, a seasoning suggestion from the notes above, or your own creative seasoning blend, season the croutons in the skillet and stir them around to coat. Allow to completely cool in the skillet. Then, serve these vegan croutons as a topping for salads, soups, and more.
