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Vegan Croutons

How to Make Croutons with Olive Oil

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, Vegan Ranch Dressing, Vegan Tofu Feta, Romesco Sauce, and more.

These DIY vegan skillet croutons taste awesome as a topping for soup, like on this tomato gazpacho.

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. 1. Add the bread cubes to a mixing bowl. Drizzle with the olive oil, and then, stir around until it’s well coated.

2. Next, add the bread cubes to a large skillet over medium heat. Toast the 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.

DIY vegan skillet croutons on top of a delicious vegan tempeh bacon caesar salad! Yum!
So tasty on Roasted Parsnip Soup!