Vegan Pangrattato

Transform humble stale bread into a golden, flavorful topping with this irresistible Vegan Pangrattato recipe. Combining the rustic charm of coarse sourdough breadcrumbs with aromatic rosemary, thyme, and zesty lemon, this Italian-inspired dish is the perfect way to elevate your favorite meals. Quickly toasted in olive oil and finished with a savory sprinkle of nutritional yeast for a cheesy kick, these crispy crumbs add the ultimate plant-based crunch to pasta, risottos, soups, and salads. Ready in just 25 minutes, this easy recipe is a deliciously resourceful way to reduce food waste while bringing bold, herbaceous flavor and texture to your table. Perfect for vegans and non-vegans alike, this pantry-friendly topping is the secret ingredient your dishes have been waiting for!

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Tear the stale sourdough bread into small chunks and add them to a food processor. Pulse until you have coarse breadcrumbs.

Step 3

Peel and mince the garlic cloves. Strip the leaves from the rosemary and thyme sprigs and finely chop them.

Step 4

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.

Step 5

Add the chopped rosemary, thyme, and breadcrumbs to the skillet. Stir well to coat the bread crumbs evenly in the oil and herbs.

Step 6

Spread the breadcrumb mixture onto a baking sheet in an even layer.

Step 7

Place the baking sheet in the preheated oven and bake for 10-12 minutes, stirring halfway through, until the breadcrumbs are golden and crisp.

Step 8

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.

Step 9

Let the Pangrattato cool to room temperature. Once cooled, transfer to an airtight container for storage if not using immediately.

Step 10

Use as desired to top pasta, risotto, soups, or salads for a delicious vegan crunch.

Nutrition Facts

Serving size	(289.5g)

Amount per serving	% Daily Value*
Calories	1158.3

Total Fat 60.9g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 2275.2mg	0%
Total Carbohydrate 120.3g	0%
Dietary Fiber 11.5g	0%
Total Sugars 4.1g
Protein 29.0g	0%

Vitamin D 0IU	0%
Calcium 123.3mg	0%
Iron 8.0mg	0%
Potassium 547.7mg	0%

*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.

Source of Calories

Fat: 47.9%

Protein: 10.1%

Carbs: 42.0%