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The ultimate vegan grilled cheese sandwiches which will make your mouth water – no cashews or blender needed!
Duration25 mins
Cook Time20 mins
Prep Time5 mins


  • 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.

Spinach/Onion Mixture:

  • 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.

Assemble Sandwiches:

  • 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!
This recipe was republished with permission from ElaVegan. Find the original recipe here

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Michaela, otherwise known as Ela, is a vegan food blogger and founder of the incredibly successful blog elavegan,com. Ela does all the food styling, writing, recipe creating and photography for the blog, and has been vegan since 2011. She stopped eating meat when she was only 6 years old, due to her love for animals and nature. "Going vegan was the best decision in my life. Knowing that I don’t participate in the torture and exploitation of farm animals brought an inner peace to myself. I feel much more energized since eating plant-based food, I lost some weight and I cured my cystic acne!"The...