Breadcrumbs: Vegan Cooking Guide
Breadcrumbs are a brilliant vegan kitchen tool - they bind patties and meatballs, add crunch to baked toppings, coat fried foods and stretch stiff doughs. Fresh breadcrumbs are moist and delicate; dried breadcrumbs are coarser and longer-lasting; panko (Japanese) breadcrumbs are the lightest, crispiest option for coatings.
How to Use Breadcrumbs
For crispy coatings, panko works best - toss in seasoned panko and bake or fry. For binding vegan patties and balls, add a tablespoon or two of breadcrumbs to prevent sticking. Toss with olive oil and herbs for a quick pasta topping (pangritata).
Nutrition
Primarily carbohydrate from the bread; a useful binder that adds very little nutritional value but significant textural improvement.
Chef's Tips
- Make your own by blitzing stale bread in a food processor - store in the freezer for up to 3 months.
- Season breadcrumbs with garlic powder, dried herbs, smoked paprika and salt before using as a coating.
- Fried in olive oil with lemon zest and parsley, breadcrumbs make pangritata - an incredible pasta topping that replaces parmesan.
→ Find the best substitutes for breadcrumbs
Vegan Recipes Using Breadcrumbs
Learn to cook with breadcrumbs on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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