Ingredients (serves 2-4):
- 1 batch of my Roasted Sweet Potato Scallops with Lemon, Rosemary, and Garlic
- 1/2 Cup vegan mozzarella cheese, grated
- 4 Tablespoons vegan Parmesan cheese
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
Directions:
- Preheat your oven to 425 degrees Fahrenheit. On a greased baking sheet, stack your roasted potato scallops atop of one another (as high as you’d like! I stuck to 3 to make bite-sized snacks). Top with your potato scallop stacks with your grated cheese and sprinkle with your dried rosemary, smoked paprika and ground nutmeg.
- Pop your scallop stacks in the oven for about 10 minute, until the cheese is melted. Sprinkle with your Parmesan cheese.
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Enjoy eating whole!
Like this recipe? Try my Perfect Sweet Potato Au Gratin: Veganized!
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