Directions

1. Preheat oven to 425˚F. Lay out two sheets of aluminum foil.
2. Cut garlic bulb in half crosswise. Place each half with cut side up on a foil sheet. Drizzle with 1 tablespoon of olive oil and ⅛ teaspoon salt. Wrap foil tightly around garlic and roast in oven for about 20 minutes until garlic is soft. Remove garlic from oven, unwrap foil and let it cool slightly before squeezing the roasted garlic into a small bowl.
3. Add softened vegan butter, the remaining 2 tablespoons of olive oil, ¼ teaspoon salt, black pepper, parsley and red pepper flakes to the roasted garlic and stir until combined, mashing the garlic with the back of the spoon as you stir.
4. Add hemp seeds, nutritional yeast, lemon zest and remaining ⅛ teaspoon salt to a mortar and pestle and crush everything together to create vegan “Parmesan.”
5. Cut baguette in half lengthwise and generously spread each cut side with the garlic butter mixture. Sprinkle the hemp seed “Parmesan” liberally over each piece of baguette.
6. Set oven to broil and place cooking rack at the top third of the oven. Place both baguette pieces on a baking sheet and broil until golden brown, about 2 minutes. Keep an eye on them, while broiling, to make sure they don’t burn. When the garlic bread is done, remove from oven and cut into smaller slices.
7. Serve hot with Amy’s Soups for a delicious rustic fall meal. Best eaten hot from oven.
8. Enjoy!