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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
Servings4

Ingredients

  • 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

Instructions

Carrot:

  • 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