Loaded Vegan Grill Cheese Sandwich

Vegan grilled cheese recipe may sound boring to you but this is anything but boring. I loved grilled cheese sandwiches as a child. When I transitioned into a plant based lifestyle in 2001 I was not to happy with the cheese options that was available to me. Either the cheese didn't melt in the way I wanted or the taste was off. I gave up on recreating some dishes and chose to make my own cheese for certain dishes. Fast forward, it is now 2019 and it is a completely different world. The options are bountiful and THEY TASTE GOOD. Let's not forget this important fact the cheese melts. If I am honest I still prefer to make my own cheese mainly because I am high-raw and try to avoid processed foods as much as possible. 

My top 3 vegan cheese companies are:

  1. Miyoko's
  2. Violife
  3. Field Roast Chao Slices

For the past few weeks I have been making a loaded grill cheese sandwich instead the 3 basic components bread, cheese, and butter I added a few extras. It has been heavenly and quite addictive. I had my friend try it out and she became a believer so much so that she was remaking it home. Try it out, post it, and don't forget to tag me.

 

 Vegan grilled cheese sandwich

Loaded Vegan Grill Cheese Sandwich

Ingredients

2 slices Gluten-Free Bread

2 slices Violife Cheese

2 marinated artichoke hearts halves, chopped

1 tablespoon of  Basil Pesto ( I used Seggiano Basil Pesto)

1 Tomato, sliced

1 tablespoon of olive oil

2 cups Spinach 

1/2 cup portobello mushrooms, sliced

1/4 cup red onions, chopped

Ume Plum vinegar

Vegan Butter

1 Avocado, sliced

Instructions:

  1. In medium skillet add olive oil on medium heat. Once warm add onions saute for 3-5 minutes until it starts to become translucent. Add Portabello mushrooms an saute for 3-4 minutes. Add spinach saute for additional 5 minutes.
  2. Remove from hear pour in a bowl and splash with ume vinegar to taste.
  3. Heat grill or pan that will be used.
  4. Take two slices of bread on side spread butter on the other side spread pesto.
  5. On one slice pesto side facing up layer the following ingredients: 1 cheese slice, sauteed spinach, avocado, tomatoes, artichoke hearts, 1 cheese slice, then second slice of bread.
  6. Place your sandwich in a preheated pan or griddle on medium heat. Usually, my sandwiches only need about 1 to 3 minutes on each side to be nice and crispy. Check your first sandwiches frequently, as they can burn quickly without warning.

Note: You can substitute butter with coconut oil. Play around with recipe and switch things out

 

 

 

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