Place all ingredients in a food processor and blend until a coarse consistency is achieved.
In a pan, saute onion and garlic in 1 teaspoon olive oil for 1 to 2 minutes, just until they are soft and fragrant.
Wash, Pat dry and Thinly slice the potatoes and lay the rounds on a parchment lined cookie sheet. First use salt and pepper, then the faux cheese and finish with granulated onion.
Place oil in a large pot on medimum heat. Add onion, fennel bulb, garlic, fennel seed, thyme and rosemary, cook for 5 minutes, stirring occasionally.
From “The Complete Vegan Cookbook” by Susann Geiskopf-Hadler & Mindy Toomay