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- 1 1/2 tbsp oil divided
- 4 5 tbsp vegetable broth or water
- 1 onion diced
- 1 batch
- or 7 oz 200 g store (bought vegan cheese)
- 2 oz 56 g of fresh baby spinach
- 4 slices of sandwich bread gluten free if needed
- 1/2 tbsp soy sauce gluten free if needed
- 1/2 tbsp balsamic vinegar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/3 tsp smoked paprika
- 1/2 tsp Italian seasoning
- Sea salt and black pepper to taste
- Cayenne pepper optional
Slice one large carrot lengthwise into strips (about 1/4 inch or 0.6 cm thick).
Heat 1/2 tbsp oil in a skillet. Once hot add the carrot slices. Sprinkle some salt on top.
Add 4-5 tbsp of vegetable broth or water after a few minutes to avoid burning.
Cook with a lid on over medium heat until tender, about 12-15 minutes (adding more broth/water if needed). Flip halfway through.
At the same time, heat 1/2 tbsp oil in a different pan and add the diced onion. Sautè for 4-5 minutes or until nicely browned.
Add all spices, soy sauce, balsamic vinegar, and spinach. Turn off the heat after 60 seconds and set the pan aside.
Drizzle 4 slices of bread from both sides with a little oil and sprinkle some garlic powder on top. Heat them up in a pan or on the grill for a few minutes.
Prepare a batch of my vegan cheese sauce or skip this step if you use store-bought cheese.
Top two slices of bread with a heaped tbsp of the vegan cheese sauce.
Then add the spinach, onion mixture.
Top with the carrot slices.
Add another layer of vegan cheese sauce.
Finally, top with the other slice of bread. Cook on medium heat in a skillet or on the grill for 2-3 minutes or until golden brown. Flip and cook for 2-3 minutes more, then remove from pan. Enjoy!