INGREDIENTS
1
head of garlic, top sliced off
Drizzle of olive oil
1/2
medium sweet potato peeled and sliced into spirals*
2 tbsp
vegan margarine or olive oil
4 cloves
garlic
Fresh ground black pepper,
1 lb
brown rice pasta, cooked according to package instructions
3 tbsp
vegan margarine
1 tbsp
nutritional yeast
1/4 tsp
fresh ground black pepper
2 cups
non-dairy milk
3 cups
Daiya cheddar-style shreds
nutmeg, optional
1 cup
gluten-free bread crumbs