RECIPE: Make The Yummiest Vegan Grilled 'Cheese' Sandwich Ever, From 'Flip My Food'

by The Z Living Editors
1 Week ago 2 weeks ago
  • Total Time: 15 Mins
  • Prep: 5 Mins
  • Serves: 1
  • Level: Beginner
Grilled cheese sandwiches are so delicious and beloved that there's even an entire calendar day dedicated to 'em (yep, April 12 is National Grilled Sandwich Day) — and by the way, all you dairy-free and vegan folks out there don't have to miss out. Just try the delicious vegan grilled "cheese" sandwich chef Jeff Henderson of our popular show Flip My Food came up with, topped with other tasty extras like tempeh, salad greens, pickled jalepenos, and more. And the "cheese" part of the sandwich? It's all vegan, and just as creamy as its dairy counterpart. Check out the recipe below, and craft your own!

Check out more about Flip My Food with Chef Jeff here and find out where to watch the show.

Watch chef Jeff Henderson make this recipe with fellow chef Sean O'Mahoney of Breads On Oak organic cafe in this video.
 

Ingredients:

  • 2 slices of multigrain bread
  • Several slices of vegan cheese like Chao or Follow Your Heart
  • Scoop of vegan butter like Earth Balance Soy-Free Buttery Spread
  • 4 slices of pre-marinated tempeh
  • A handful of arugula and/or spinach
  • 3-5 pickled jalepeno peppers
  • 3-5 caramelized onion slices 
  • Dash of roasted garlic (to easily roast garlic and caramelize onions, see this recipe)
  • Creole seasoning

Directions:

  1. Place a small scoop of vegan butter in a cast iron pan over medium heat; melt and allow to coat pan.
  2. Place two slices of multigrain bread face-down in the pan. Sear until lightly browned, then flip.
  3. Layer several slices of vegan cheese atop each piece of bread. Then, add to each: slices of tempeh, a handful of spinach and/or arugula, the carmelized onion slices, and the pickled jalepeno peppers.
  4. Top with a dash of roasted garlic and Creole seasoning.
  5. Using a spatula, flip one sandwich slice atop the other.
  6. Continue to heat in the pan until the cheese melts, or finish in the oven (approximately two minutes), and eat immediately.
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