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Vegan Red Pepper Double Stack Grilled Cheese

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How can a grilled cheese get any better you ask? That’s a question as old as time… or at least I’d like to believe there’s never been a time without grilled cheeses… anyway, THIS  grilled cheese at least is likely not something you’ve seen before! This Vegan Red Pepper Double Stack Grilled Cheese is loaded with red pepper cashew cream sauce, vegan cheese and grilled between 3 slices of thick cut sourdough bread.

If you’re anything like me, grilled cheeses are a staple in your diet… Maybe that’s not something to brag about, but none the less, those who get it, GET IT! Let me show you why this Vegan Red Pepper Double Stack Grilled Cheese stands above the rest.

WATCH THE VIDEO

What makes a good grilled cheese?

That is a loaded question… almost as loaded as this Vegan Red Pepper Double Stack Grilled Cheese! But I wouldn’t be much of a food blogger if I didn’t at least give this a bit of thought, and come up with a small list of things that you can do in the comfort of your own home, to turn a mediocre grilled cheese sandwich into something special every single time!

This Vegan Red Pepper Double Stack Grilled Cheese hits all of my favourite things about grilled cheese sandwiches. Starting with:

THICK bread! That’s right, as you might have guessed – the very foundation of any good grilled cheese sandwich is the bread. When deciding on your favourite type of bread, keep in mind taste, texture and ability to fry. For me, that’s almost always a fresh loaf of bakery sourdough. There’s nothing better than waking up, heading to the nearest bakery and taking in all the scents and smells of the fresh bread. That’s not to say a good grilled cheese can’t be made on other types of bread (Im a big fan of homemade bread maker white bread), but sourdough holds up the best and traps a lot of heat to melt that cheese.

Next, you want to grab the best cheese. if you haven’t found your favourite plant-based cheese yet that melts when fried or baked, try melting down the cheese in a pot ahead of time with equal parts plant milk for the perfect cheese pull every time!

Lastly, get the freshest ingredients you can find! Whether you follow this recipe to this Vegan Red Pepper Double Stack Grilled Cheese for the bell peppers, shallots and garlic aromas, or sub out your favourite vegetables – make sure the ingredients are full of flavour and fresh. It will make the world of difference!

How it’s made

Now that we have that all settled, let’s get in to how you actually make this Vegan Red Pepper Double Stack Grilled Cheese. Without even looking at the recipe you could probably guess all on your own how to stack a grilled cheese with three layers as opposed to two… BUT for the sake of clarity, let me walk you through it…

…First – chop, pan fry and mince the veggies and cashews in a food processor. When it becomes a spreadable consistency, you know it’s ready.

…Next, Butter 3 sides of bread (more butter the better), and proceed to grill on low to medium heat as you would a regular grilled cheese with the filling inside. On the third piece of bread, load it and fry it as you would another grilled cheese, but do not add a fourth piece of bread to cover it up. That piece will be flipped on top of the other grilled cheese! Make sure to cover the pan with a lid and add a few tablespoons of water if you want the cheese to melt nicely throughout.

… Lastly, stack it up and serve! If you liked the thought of regular grilled cheese between only two slices of bread, this Vegan Red Pepper Double Stack Grilled Cheese is going to be your new go-to weekday lunch recipe!

be sure to try out this Buffalo chick’n grilled cheese and this garlic apple and rosemary grilled cheese while you’re here. We have a grilled cheese waiting for everyone!

If you enjoyed this recipe and want to see more, leave a comment and review below, and follow us on instagram @gregsvegangourmet & @itlivb!

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Vegan Red Pepper Double Stack Grilled Cheese


  • Author: Gregs Vegan Gourmet
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 1 1x

Description

THIS  grilled cheese at least is likely not something you’ve seen before! This Vegan Red Pepper Double Stack Grilled Cheese is loaded with red pepper cashew cream sauce, vegan cheese and grilled between 3 slices of thick cut sourdough bread.


Scale

Ingredients

The Red Pepper Spread

  • 1/2 red bell pepper
  • 1/2 shallot
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 2 tbsp hummus
  • 1/4 cup raw cashews
  • 1/2 tsp salt
  • 1 tsp oregano

The Sandwich

  • 3 slices sourdough bread
  • 3 tbsp vegan butter
  • 1/3 cup shredded vegan cheese
  • 3 vegan cheese slices
  • water

Instructions

  1. In a medium frying pan over low to medium heat, add the olive oil, red pepper, shallot and garlic. Heat until slightly softened and shallots are translucent. Remove from heat and set aside.
  2. To a small food processor or blender, add all red pepper spread ingredients. Blend until smooth and spreadable.
  3. Butter one side of all three pieces of bread. Build a grilled cheese sandwich as you normally would by adding the spread, and half of the vegan cheese shreds and slices to the unbuttered side before closing it over with the second piece of bread, buttered side out. On the third slice, add the remainder of he spread and vegan cheese to create an open faced sandwich.
  4. Add both the close and open faced sandwiches to the heated pan with a tablespoon of water before closing over with a lid. Let cook for 3-5 minutes, checking the bottoms of the sandwich until golden brown and crispy. Flip the closed over sandwich, then flip the open faced sandwich on top of the other with the open face facing down.
  5. Replace the cover and let cook for another 2-4 minutes until golden brown on all sides, and cheese is melted.
  6. Remove from heat and enjoy!

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