Roasted Onions, Fennel and Potatoes - Happy Belly After

Ingredients

• 2 tbsp olive oil
• 1 large onion, peeled and cut into 8 wedges
• 1 large fennel bulb, cut into 8 wedges
• 3 yukon potatoes, peeled and cut into wedges
• 10 cloves of garlic, peeled
• ½ cup white wine
• 1½ cups vegetable broth
• 2 strips of orange peel
• ½ tsp ground fennel
• ½ tsp Maldon salt flakes
• freshly ground black pepper, to taste
• 2 tbsp Miyoko’s vegan butter
• 1 loaf of sourdough or gluten free bread
• 1 clove garlic, peeled
• ⅓ cup Miyoko’s liquid vegan pizza mozzarella
• 2 tbsp of olive tapenade.
• 2 tbsp fennel fronds