This unusual take on a traditional grilled cheese recipe is dairy-free and packed full of flavor
Ingredients
For the walnut mince
- 1 tsp olive oil
- 120 g walnuts, roughly chopped
- 1 tbsp tamari soy sauce
- 1 tbsp maple syrup
- ½ tsp smoked paprika powder
- 2 cloves garlic, minced
- A handful of fresh spinach
- 1 tsp vegan butter
- 2 large sweet potatoes, peeled & cut into ¼-inch slices
- Salt and pepper to taste
- 4-5 vegan cheese slices
- Fresh chives to serve
Instructions
- Heat a cast iron skillet or griddle pan over a medium-low heat. Pour in the olive oil and fry the chopped walnuts for 5 minutes whilst stirring regularly, then add the tamari, maple, and smoked paprika and remove from the heat after 2 minutes.
- Add the garlic and spinach into the skillet and cook until wilted, then remove from the pan and set aside.
- Melt the vegan butter in the skillet and arrange the potato sliced in a single layer. Sprinkle with salt and pepper and flip regularly until the sweet potato slices are tender and golden. This should roughly take 10 minutes.
- Reduce the head and place the vegan cheese onto half of the sweet potato slices. Top with walnut mince and spinach, then drizzle a small amount of water into the hot skillet and immediately cover with a lid. This should help the vegan cheese melt! Once melted, top the loaded potato slices with another sweet potato slice and remove from the skillet.
- Serve the sweet potato grilled cheese sandwiches sprinkled with fresh chives and enjoy them on their own, dipped into ketchup or alongside a hearty bowl of tomato soup!