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Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: a crunchy, buttery vegan grilled cheese.
Watch more in our Vegan It with Lauren Toyota series:
To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel:
Order Lauren’s Vegan Comfort Classics cookbook here:
RECIPE: Classic Grilled Cheese
MAKES 2 sandwiches
PREP TIME: 10 minutes
COOK TIME: 17 to 20 minutes
4 slices of sourdough or multigrain bread (or bread of your choice)
4 tablespoons Earth Balance vegan butter
6 Earth Island or Follow Your Heart Cheddar Style Cheese slices
Heat a non-stick pan over low heat.
Butter one side of 2 slices of bread and place the buttered side down in the pan.
Top with 3 slices of cheddar per sandwich. Place the other slices of bread on top and butter the top side.
Cover the pan with a lid and heat for about 5 to 6 minutes or until an even golden brown is achieved on the bottom of the sandwich. Then carefully flip the sandwiches and leave covered for about another 5 to 6 minutes until crispy and golden brown on the other side. Then turn off heat and leave the lid on for about 5 more minutes to get the cheese really melted. The key to get the cheese slices to melt well is to heat the sandwiches over low heat for a longer amount of time and trap the heat in the pan with the lid.
Maple Mustard Dip (makes 1/3 cup)
1⁄4 cup Dijon mustard or grainy mustard
1 tablespoon yellow mustard
1 tablespoon vegan mayonnaise
2 tablespoons maple syrup
Mix together in a bowl or jar while the grilled cheese is cooking. Refrigerate leftovers for up to 1 week.
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