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Cheesy Vegan Chilli Oil Garlic Fingers

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The iconic dish that goes by different names all over the americas. You know it. you love it. Now let me show you how to make it! With my own special twist of course… 

These cheesy Vegan chilli oil garlic fingers are your every day pizza dough loaded with vegan cheese, homemade chilli oil and a lot of garlic! It’s hard for me to decide which is the star of the show here! The creamy cheesy goodness we all know and love? The aromatic punch of flavour from the freshly minced garlic? Or my secret twist to my new favourite version of these – the homemade chili oil! There’s something so satisfying about making flavour infused oil from scratch. I’m convinced it makes the dish taste a whole lot better making it for yourself, but if you want to skip a step and buy your own favourite chili oil from the store, I encourage you to do so! The main thing is, that you try these Cheesy Vegan Chilli Oil Garlic Fingers all for yourself… like, today!

WHY MESS WITH A GOOD THING?

Okay you’re not entirely wrong for asking… I too was apprehensive about changing one of my favourite local dishes – garlic fingers. But at a certain point I thought to myself, I’m already eating plant-based… most of the ingredients in any one of my dishes need to be subbed out with the vegan equivalent… what’s ONE more ingredient added?? thus enters, the homemade chili oil and Cheesy Vegan Chilli Oil Garlic Fingers. I’ve often thought about what you could bring to a garlic fingers dish that would elevate it to new heights, without making it unrecognized by the masses. You also run the risk of adding so many new ingredients that it basically becomes a pizza (by the way that’s not a bad thing… try out this Chick’n & Spinach Alfredo Pizza for proof). So I thought, why not make it spicy, and do it from scratch!

This chili oil was one of my most popular easy recipes from last winter, and I still use it to this day! Let me show you how to make these Cheesy Vegan Chilli Oil Garlic Fingers!

WATCH THE VIDEO

HOW IT’S DONE

Follow these steps if you want to make it as quickly and easily as possible! You all know by now I’m a HUGE fan of quick and easy. But that doesn’t mean I’m willing to sacrifice taste. This recipe has a bit for everyone. You get the quick and easy ingredients as well as the option to streamline this Cheesy Vegan Chilli Oil Garlic Fingers recipe, along with the option to make the dough and chilli oil from scratch!

First things first… Choose your chilli oil! Follow the recipe below for what has been my personal favourite version of it so far! But, if you’re short on time, feel free to cut out this step and use your favourite store bought version.

Same goes for the dough! I personally find the super market frozen or fresh dough balls to be of the best quality I’ve had! Pizza dough is a pretty simple recipe despite what you might think, so I always opt for the easiest option!

Lastly, all you have to do is build it and bake it! Be sure to use your favourite vegan cheeses for this. For my pro-tip on the creamiest meltiest cheese, try mixing some of your favourite brands! It always adds a layer of flavour and texture you don’t always get from one type of vegan cheese alone!

And don’t forget to let us know how you liked these Cheesy Vegan Chilli Oil Garlic Fingers by leaving a comment and review if you tried it! We love to get feedback so tag us on instagram with your creations! Enjoy!

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Cheesy Vegan Chilli Oil Garlic Fingers


  • Author: Gregs Vegan Gourmet
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 4 servings 1x

Description

The iconic dish that goes by different names all over the americas. You know it. you love it. Now let me show you how to make it! With my own special twist of course…These cheesy Vegan chilli oil garlic fingers are your every day pizza dough loaded with vegan cheese, homemade chilli oil and a lot of garlic!


Scale

Ingredients

Beer Dough:

  • 2 1/2 cups all-purpose flour
  • 2 tsp instant yeast
  • 1 tsp salt
  • 330 mL (1 bottle) room temperature mild beer like a pale ale or lager
  • 1 tbsp oil

Chilli Oil

  • 1 Cup olive oil
  • 5 tbsp chili flakes or Sichuan peppercorns
  • 5 star anise
  • 1 cinnamon stick
  • 3 bay leaves
  • 3 crushed cloves of garlic
  • 1 tsp salt
  • 4 de arbol chilis

Garlic Fingers:

  • 1 batch beer dough, or ball of store-bought dough
  • 3 cloves garlic, minced
  • 3 tbsp vegan butter (I use Becel sticks)
  • 1 1/2 cups shredded vegan cheese (I use either Daiya cutting board collection or Earth Island shreds, or a mix!)
  • 1/2 tsp dried parsley
  • 2 tsp chilli flakes
  • 4 tbsp chilli oil
  • marinara sauce for dipping, optional

Instructions

  1. For the beer dough: in a mixing bowl, combine the flour, yeast and salt and whisk until combined. Add the beer and oil and mix to form a smooth dough ball. Cover with a tea towel or plastic wrap and place in a warm, draft-free area for 1 hour to rise.
  2. For the Chilli Oil: Combine ingredients into a small pot and heat it over medium-low heat on the stove for 30 minutes (until garlic is browned), strain and pour into an airtight container – consume within 1 week (if you wish to store for longer, only add dry ingredients *no garlic* and use proper sanitization/canning procedures to avoid bacteria contamination!) if you’re unsure on this, make sure to do your research for proper food safety
  3. Preheat oven to 450 F. Shape the dough into a pizza shape about 10-12 inches in diameter.  Place on a Parc ament-lined baking tray or pizza stone.
  4. In a small pot on medium heat, combine the garlic and vegan butter and heat until melted. Spread evenly over crust, then add vegan cheese shreds in an even layer, chilli oil, chilli flakes and the parsley.
  5. Bake 12-15 minutes until golden brown on the bottom and bubbling on top. Slice into “fingers” then dip in desired sauce. Enjoy!

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