View the recipe here
When I shared these sweet potato garlic knots with you back in March, I thought they’d forever remain at the tippy top of my favorite homemade rolls recipe list.
And although those garlic knots still rank high, these vegan sundried tomato parmesan garlic knots have knocked them back a notch.
These irresistible rolls are soft, pillowy, packed with zesty flavor, and a touch more rustic than their sweet potato predecessors.
If you’re able to eat just one, you have far more self-control than I do—when faced with a freshly baked batch, I can’t seem to get out of the kitchen without consuming a bare minimum of two (usually three).
Thanks to their red-and-green look and comforting nature, these vegan garlic knots pair perfectly with a festive holiday feast.
Other than the patience required to wait out a bit of potato steam time and inactive rise time, they require little in the way of effort. Plus, the ingredients are easy to come by and you’re likely to have several already on hand.
To make these vegan sundried tomato parmesan garlic knots, you’ll start by steaming 1 1/4 cups of peeled and diced russet potato. Once the potato is fork-tender, transfer it to a food processor and purée until smooth.
Meanwhile, whisk together warm water, a touch of pure maple syrup, and yeast in a small bowl. Let the mixture stand for five minutes, or until a foam develops across the surface.
Then, add it to the food processor along with a few cups of whole spelt flour, chopped Alessi Sun Dried Tomatoes, olive oil, dried thyme, and a bit of sea salt.
Pulse several times and then process for 15 seconds, or until the dough pulls together in a ball on one side of the food processor.
Pull the dough out of the food processor and turn it out on a clean, generously floured work surface.
Knead the dough for just 2 to 2 1/2 minutes, or until it’s smooth and springy.
The gluten structure in spelt is fragile, which means it requires less kneading. Read: less work! Just be careful not to over-knead, or you’ll end up with dry, crumbly garlic knots.
Place the dough in a well-oiled bowl, loosely cover with a kitchen towel, and allow it to rise in a warm and cozy place (e.g., near the oven) for one hour, or until doubled in size.
Once the dough has doubled in size, punch it down, turn it out onto a clean, flour-dusted work surface, and divide it into three equal pieces.
One at a time, roll each piece of dough into a rectangle and cut into five strips.
Then, roll each strip of dough into a rope, gently tie in a knot, and transfer to a lined baking sheet. Repeat. See this post for a visual.
Once the knots have been formed, brush their tops with olive oil, loosely cover with parchment paper, and allow them to rise in a warm spot for 30 minutes, or until doubled in size.
Bake the knots for 10 to 12 minutes, or until they have golden bottoms and feel well set to the touch.
Meanwhile, prepare the garlic-parsley oil and the pine nut parmesan.
To make the oil, add a bit of olive oil to a small sauté pan along with a tablespoon of Alessi Garlic Puree, a handful of minced parsley, and a generous pinch of sea salt.
Heat over low for a few minutes, or until the garlic mellows and softens.
Next, make the pine nut parmesan.
Add one jar of Alessi Pine Nuts to a small food processor along with nutritional yeast flakes and a pinch of sea salt. Pulse several times, or until the mixture resembles coarsely ground parmesan cheese.
Once the knots are baked, brush them with the garlic-parsley oil and sprinkle with the parmesan.
These vegan sundried tomato parmesan garlic knots are best served fresh from the oven, but can be refrigerated or frozen and reheated, too.
I hope you enjoy them as much as I do and that they bring an extra dose of coziness and cheer to you this holiday season!
