Garlic: Vegan Cooking Guide
Garlic is indispensable in vegan cooking - it contributes a pungent, aromatic depth that underpins hundreds of cuisines. Raw garlic is sharp and intense; cooked garlic mellows to sweet and savoury; roasted whole garlic becomes jammy and almost nutty. Fresh cloves are always preferable to paste or powder for flavour.
How to Use Garlic
Crush, mince or slice depending on the result you want - crushing releases more oils and gives a stronger flavour than slicing. Fry in oil at medium heat for 30 - 60 seconds before adding other aromatics; burnt garlic is bitter and ruins a dish.
Nutrition
Contains allicin (an antibacterial compound) and various sulphur compounds; high in manganese and vitamins B6 and C.
Chef's Tips
- Store whole heads at room temperature, away from light - the fridge causes sprouting and changes the flavour.
- For a milder, sweeter garlic flavour in dressings, use roasted garlic - cut a head in half, drizzle with oil, wrap in foil and roast for 40 minutes at 180°C.
- A silicone garlic roller makes peeling multiple cloves instant - squeeze, roll, done.
→ Find the best substitutes for garlic
Vegan Recipes Using Garlic
Learn to cook with garlic 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.
Explore the course Browse all US ingredients