These are very tasty — and you can freeze them to always have some on hand to accompany your next Italian meal, soup or salad.
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- 1/4 C granulated sugar
- 1 pkg yeast (active dry)
- 1 C water warm
- 2-1/4 C flour (unbleached all purpose)
- 3 Tbsp vegetable oil
- 1 egg replacer
- 1/2 tsp salt
- 1/4 C buttery spread
- 1/4 C Parmesan cheese (non-dairy grated)
- 1/4 tsp garlic salt
- 1/4 tsp oregano (dried)
In a large bowl, dissolve the yeast in half of the warm water along with 1-1/2 teaspoons of the granulated sugar; allow to stand for approximately 5 minutes.
Add the flour, vegetable oil, egg replacer, rest of the sugar, salt, and the other half of the warm water.
Turn the dough onto a floured surface and knead the dough for approximately 7 minutes; place the dough into a greased bowl, turn it over to coat both sides with the oil. Cover the bowl with a towel and allow the dough to rise in a warm location for approximately 40 minutes.
Punch down the dough and return the dough to a floured surface. Cut the dough into 16 pieces, and shape each piece into a 6-inch long rope (by twisting the dough). Place each piece onto a greased cookie sheet about two inches apart, cover with a towel and allow to rise for another 25 to 30 minutes.
Bake in an oven at 400 degrees for approximately 8 to 12 minutes or until golden brown.
In a small bowl, combine the cheese, garlic salt and oregano. In a small pan, melt the buttery spread. Brush the melted buttery spread over the baked bread sticks; sprinkle the bread sticks with the Parmesan cheese mixture.
Cover and store the bread sticks in a cool location or the refrigerator for up to one week; cover and freeze the bread sticks for up to six months.
© Mainly Vegan LLC