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🍞 Vegan Italian Breadcrumbs
Ingredients
- 3-4 slices vegan bread toasted. If your slices are extra big, use 3. For regular bread, use 4.
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- 2 tablespoons nutritional yeast optional
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
Instructions
- Add all of the ingredients to your blender or food processor. Pulse until you have a crumbly mix.
Notes
These will keep for a two to three days in an airtight container in your pantry, but I'd use them as soon as possible, especially if you were using stale bread. The shelf life will vary, depending on how close your bread was to going bad. You can store vegan Italian breadcrumbs in the fridge to help them keep longer.
If you'd rather make plain vegan breadcrumbs, just omit all of the spices except for the salt and proceed with the recipe as written.
You can make vegan Italian breadcrumbs with almost any bread you like! White, wheat, sourdough, etc. I'd avoid bread with a strong flavor, like pumpernickel, since it will overpower the seasonings.
This recipe yields approximately 1 cup of breadcrumbs.
Servings 6
Nutrition
Calories: 54kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 164mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg