Preheat oven to 400F. Slice the top off the garlic heads, drizzle with a little oil, wrap in foil, and roast for 40 minutes. Let cool and squeeze roasted cloves into a bowl.

Mash the roasted cloves with melted vegan butter, chopped fresh parsley, and salt until a smooth paste forms.

Cut the bread loaf in a crosshatch pattern, leaving the bottom crust intact.

Use a pastry brush or spoon to push the butter mixture deep inside the cuts of the bread.

Wrap the stuffed loaf in foil and bake at 350F for 15 minutes. Unwrap and bake for another 5 minutes until crusty and golden.