Vegan Grilled Cheese and Sausage Sandwich

This rates pretty damned high on my list of grilled cheese sandwiches, and is, in my opinion, essential junk food to learn to make. You can use any vegan sausages you like, though I currently have a preference for the Quorn vegan Cumberland variety. This is a greatly satisfying lunch or supper that the kids will also love.


Prep time: 5 minutes. Cooking time: about 25 minutes.

Makes 2 sandwiches.

Ingredients:

1 tbsp olive oil

4 vegan sausages (any variety)

A good dollop of BBQ sauce

4 slices of your favourite bread

4-6 slices of vegan cheese

2 tbsp tomato puree

Vegan butter for spreading

1 tbsp sunflower oil


Join my Patreon membership site and learn to make great vegan food from the comfort of your own home


Method:

First cook the sausages in a pan by frying gently in the olive oil for about 15 minutes, turning often. Put in the BBQ sauce and cook for another few minutes, making sure the sausages get completely coated in the sauce, then take out of the pan and cut in half lengthways.

Lay out 2 slices of the bread and put 4 halves of the sausages on each slice. Lay the vegan cheese on top of the sausages and then spread the tomato puree onto the remaining slices of bread. Complete the sandwich by placing the bread on top and then butter the outside of the top slice.

Heat the sunflower oil in the frying pan and place the 2 sandwiches (if they will both fit, otherwise do them in batches) butter-side down into the pan. Cook for about 4 minutes on a medium heat (being careful not to burn the bread). While they are cooking you can butter the side of the sandwiches that is facing up and has not been buttered. When they are ready, flip them over with a spatula and give them another 4 minutes or so on the other side. Serve immediately.


_MG_5813

Vegan mince quesadillas

Sweet Potato and Vegan Mince Quesadillas

These Sweet Potato and Vegan Mince Quesadillas are fast becoming a favourite in my household. They are very much like having a fried, flat taco. If you serve them straight out of the pan, the bread will also have a satisfying crunch as you bite down or cut into it. Sweet, spicy and dripping with

read more Sweet Potato and Vegan Mince Quesadillas

vegan rock cakes

Vegan Rock Cakes with Glace Cherries and Apricots

I don’t remember the last time I ate a rock cake. I do remember having them as a child, more than likely store bought as I can’t recall anybody making them for me. As a kid who grew up on Welsh cakes I always thought these were sort of similar. I liked the fact that

read more Vegan Rock Cakes with Glace Cherries and Apricots

vegan rhubarb cheesecake

Vegan Rhubarb Cheesecake

Rhubarb season isn’t too long, so it’s a good idea to make the most of it while you can. I developed this vegan rhubarb cheesecake with that in mind. The great thing about this recipe is that, once the season is over, you can use the same cheesecake recipe in combination with any other fruit

read more Vegan Rhubarb Cheesecake

rhubarb and rose posset

Rhubarb and Rose Posset

When rhubarb season comes around, it’s often difficult to know what to do with it that isn’t crumble. Those who grow their own can often find themselves with a glut that needs using up, but can only stomach so much crumble-topped stewed rhubarb before they are sick of the sight of it. Happily, with just

read more Rhubarb and Rose Posset

Squash in coconut milk

Squash in Coconut Milk with Plantain

You can make this vegan squash in coconut milk with plantain using either squash or pumpkin, whichever is in season at the time. In the UK, we tend to be able to get butternut squash all year round in the supermarkets, but other squashes can become a little more elusive until they’re in season. I

read more Squash in Coconut Milk with Plantain

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply