Southwestern Grilled Cheese Sandwich
This Southwestern grilled cheese recipe from Namelymarly.com surely comes with a kick. It has a decadent mixture of sweet and salty with a little touch of spicy to bring you the ultimate Southwestern feel. With all vegan ingredients, you can have a guilt-free, yummy meal!
Ingredients:
- 1 small sweet potato, sliced thinly
- 1/2 cup sweet bell peppers, sliced
- 1 cup beans (I used kidney beans but you could use black beans as well)
- 1/2 cup salsa
- 4 slices bread
- 1 – 2 tablespoons dairy-free margarine
- Dayia Jalapeño Garlic Havarti Wedge*
- This post was not supported by Dayia…I just happen to really like this product!
Preparation:
- Coat a skillet with vegetable spray and cook the sweet potatoes and sweet bell peppers over medium heat until tender. This usually takes 5 – 10 minutes at most. That’s one thing I love about sweet potatoes, they’re just ready to be cooked! Place the potatoes and peppers on a plate and set aside to cool.
- In a bowl, combine the beans and the salsa and mash with a fork. You can follow your preference as to whether you mash the beans into a paste (like refried beans) or leave it with some of the beans whole.
- Place the same skillet you used for the sweet potatoes over medium heat. While you’re waiting for the skillet to warm up, slather margarine onto one side of each slice of bread. Place two slices of bread with buttered side down in the skillet. top with one or two thin slices of Daiya cheese, grilled sweet potatoes, mashed beans and then one or two thin slices of cheese. Top that with the second piece of prepared bread, this time the buttered side up.
- Let the bread cook until toasted to your preference. I like to lift up the bottom corner every now and then to make sure it’s toasted just right. Once the bottom bread is toasted just so, use a spatula to turn the sandwich (carefully…so you don’t lose any good filling) and toast the other side of the sandwich.
- As the bread is toasting, the heat should also melt the cheese. If not, you can place the sandwich in the microwave and heat for a few seconds at a time until you get everything just right.
Classic vegan grilled cheese:
For those of you who love the original grilled cheese sandwich but are vegan, fear not! kblog.lunchboxbunch.com has a full vegan recipe for this simply delicious cruelty-free grilled cheese.
Ingredients:
2 large slices sourdough bread (or other)
2 tsp Earth Balance vegan butter
1/4 cup vegan cheese shreds (I used Daiya because they melt quite well)
+ additional vegan butter for saute pan.
Preparation:
- First start on your two-minute soup! Add all the ingredients to a food processor or Vitamix blender. Blend from low to high until creamy and smooth. Blending on super high speed in a Vitamix will actually warm the soup a bit for taste-testing. Do a taste test and salt and pepper to taste. That’s it, done! To serve the soup, I simply pour my serving into a microwavable bowl and cook on high until warm. Add additional nutritional yeast and a drizzle of oil if desired. Fresh parsley or basil on top is a nice garnish. You could also simmer on the stove-top to warm until ready to serve.
- For the sandwich, slather vegan butter on the bread – generously on the outer sides that will hit the saute pan. Melt a bit of vegan butter in a saute pan over high heat. When the pan is hot, add your bread and top with cheese. Add the other slice on top. Cook for 1-2 minutes on each side. I like to cover the saute pan with a lid for the first minute of cooking to help melt the cheese. Lower heat if the bread begins to brown too quickly. Slice and serve alongside your soup!
Avocado and Jalapeño Grilled Cheese Sandwich
This super spicy vegan recipe for a grilled cheese from namelymarly.com will satisfy your cravings without the worry of keeping vegan. This is recipe contains vegan ingredients and are very easy to make! So when you’re looking for a quick meal with a kick but without milk or any other non-vegan ingredients, this is the perfect one for you!
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 avocado
- 1 tablespoon dehydrated onion pieces
- 1 teaspoon lemon juice
- 1 teaspoon sea salt
- 8 slices of your favorite hearty bread
- dairy-free margarine
- 4 slices of Daiya Jalapeño & Garlic Havarti Vegan Cheese
- 4 – 6 slices Peppered Tofurkey deli slices
- 1 jalapeño, washed, seeds removed and sliced (be careful, they’re hot!)
Preparation:
- Carefully slice an avocado in half, remove the seed, and place the flesh in a bowl. Add the dehydrated onion pieces and and lemon juice and mash together. Sprinkle with sea salt. Set aside.
- Slather the top of 4 slice of bread with dairy-free margarine. Place these on a skillet and turn the heat up to medium-low.
- Layer over the 4 slices of bread thin slices of the cheese, one to two slices of the tofurkey, and the avocado mixture.
- Slather margarine on top of the 4 remaining slices of bread. Place the unbuttered side down on the four sandwich bottoms cooking in the skillet.
- Spread the jalapeño slices in bare spots on the skillet so they can cook along side the sandwiches. Tip: Be sure to wear gloves or wash your hands after handling jalapeños.
- Once the bottoms have turned golden brown, carefully turn the sandwiches over so the buttered side of the top slice of bread is now on the skillet. Cook for another couple of minutes until that slice is golden brown as well, and the cheese is slightly melted.
- Serve sandwiches warm with slices of grilled jalapeño on top as a garnish or on the side. Once the seeds are removed and they’re grilled a bit, jalapeños will provide lots of flavor without all that heat.
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