Dear reader,
No matter age or hour, the deliciousness of a grilled cheese sandwich is absolutely undeniable. While nothing beats the classic melted cheese and buttery bread, I have been craving an extra bit of texture and spice lately, which is how this particular recipe came to life. It’s dairy-free, and packs a punch with added smoky tempeh, hot pickled peppers and a touch of honey to balance the heat.
Pair it with a hot bowl of soup on those chillier days, or something cold and sweet to beat the summer heat.
Until next time,
Bridget
Vegan Grilled Cheese
Equipment
- Small non-stick skillet or frying pan
Ingredients
- 2 slices of sourdough bread
- 4 slices of Violife vegan cheese I typically use a combination of the smoked provolone and cheddar.
- 3-4 pieces of Lightlife tempeh smoky bacon
- 3 tablespoons hot or sweet pickled peppers, diced
- 1 teaspoon local honey or agave
Instructions
- Heat one tablespoon of good olive oil in a skillet over medium heat. Add the tempeh strips to the skillet and cook until the tempeh begins to brown, about 5 minutes on each side. Remove from the heat and set aside.
- Generously spread good olive oil or vegan butter across both slices of bread. Place one slice fat-side down in the same hot skillet used for tempeh. Add 2 slices of the vegan cheese., tempeh strips, diced pickled peppers, and honey/agave. Place the second slice of bread fat-side up on top of the cheese, tempeh, peppers, and honey.
- Cook until lightly browned on one side; flip over and continue cooking until the vegan cheese is melted. Eat Immediately. Preferably with soup.
s & S
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
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