Bethany's Vegan Kitchen

Sliced spring onion and melted cheese in between soft white bread, drizzled with a garlic and parsley “butter”. Baking this in the oven makes the crust crunchy, perfect to scoop up the gooey melted cheese and spring onion. Perfect as a side dish with pasta, because carbs go so well with even more carbs

Yield; 4-6 servings (407kcal to serve four/271kcal to serve six) Cook time; 15 minutes

You’ll need;

1. One 400g/14oz loaf of unsliced bread
2. Three spring onions, sliced
3. 150g/5oz non-dairy cheese, thinly sliced (thinly slicing the cheese will ensure even melting)
4. Two tablespoons of non-dairy margarine
5. One teaspoon dried parsley
6. One quarter of a teaspoon of garlic granules

Method;

• Thickly slice the loaf of bread, ensuring not to slice completely through it, leave the bottom crust intact. Then rotate the loaf 90º and slice again through the slices you just made
• Carefully scatter the spring onion in between the slices, pop in the cheese at the same time. Try to distribute the cheese and onion as evenly as possible
• Loosely cover the top with foil and bake in the oven at 220ºC/200ºC fan assisted/400ºF for ten minutes
• While it’s baking, melt the margarine and add the parsley and garlic to it. Mix well and season with a pinch of salt and black pepper
• After ten minutes, remove the bread from the oven, remove the foil and drizzle over the seasoned margarine mixture. Return to the oven uncovered for a further five minutes, then serve