This vegan jalapeño popper grilled cheese sandwich is a delight

This vegan jalapeño popper grilled cheese sandwich is a delight

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jalapeno popper grilled cheese sandwich

total time:15 minutes

Serving:2

total time:15 minutes

Serving:2

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When she first started a vegan diet in 2011, Kim Julie Hansen said:

Having gone vegan out of concern for animal welfare, she’s been working on a new way of eating that won’t harm them, but is facing what she calls the two most common misconceptions about it. I realized that A vegan diet can be boring,” she tells me in an interview from Belgium. “The other thing is that veganism means health. Health is good, but people think that if you’re vegan, you eat salads and you’re super skinny, and that’s the main goal.”

Hansen is on a mission to prove both ideas wrong through his popular Instagram account Best of Vegan and his new book of the same name. The book features several recipes she developed, including tantalizing concoctions such as Hawaiian tofu musubi, Sri Lankan pumpkin curry, Baja-style “fish” tacos, and the one I’m sharing here. , featuring other recipes she worked on in collaboration with her collaborators.

She also takes aim at critics who respond to so many vegan recipes with equally uninformed (or malicious, depending on your point of view) questions. and “Why not call them by other names?” Many of us eat and love animal foods and have switched to them for ethical reasons only. is not. ”

Second question? This is one I often answer myself, and Hansen’s answer is the best I’ve read so far. “People who miss tuna don’t search for ‘marinated and baked watermelon cubes,'” she writes.

The secret to a good vegan mac and cheese isn’t the vegan cheese, it’s the clever sauce

“Growing up, my fish sticks didn’t look like fish and my chicken nuggets didn’t resemble a live chicken,” she wrote. I believe that using and describing vegan products is not as problematic as some people think.

Hansen brings extensive experience cooking vegan recipes to the table. And as someone who has spent much of her life on a more conventional diet, she knows what it takes to satisfy longtime vegans and just dabble eaters. increase.

Check out this grilled cheese recipe. Hansen knows that his vegan cheese sometimes “needs a little help to melt.” Cover the pot and add water with steam. Her recipe uses a method I’ve never seen before: Stack the shreds directly into a nonstick pan and don’t add bread slices to each pile until they’re melted. I’ll admit to being a little skeptical that it could be done, but it worked admirably.

By the way, the bread is first smeared with a mixture of vegan cream cheese, spices, and jalapeño slices. This is where the idea of ​​”poppers” comes from. The results are messy in a good way, a really good way. With the texture and flavor from the crispy bread, melty cheese and jalapeño sparks, it’s an indulgent sandwich that’s not boring. Whether you’re vegan or not, eat this and you’ll never believe that fallacy again.

jalapeno popper grilled cheese sandwich

The recipe calls for 1 or 2 jalapenos. Use 1 for mild spice and 2 for slightly spicy.

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  • 1/2 cup vegan cream cheese, such as Miyoko’s
  • 1-2 fresh jalapenos, stemmed, seeded and thinly sliced ​​(10 pickled jalapeno slices can be substituted)
  • 1 tablespoon fresh chopped chives
  • Garlic powder 1 teaspoon
  • Onion powder 1 teaspoon
  • A pinch of coarsely ground black pepper
  • 1 tablespoon unsalted vegan butter, such as Miyoko’s
  • 1 cup vegan cheese shreds, such as cheddar or mozzarella
  • 4 slices of sourdough bread

In a small bowl, combine cream cheese, jalapenos, chives, garlic powder, onion powder, and pepper.

Heat a large nonstick skillet over medium-high heat and melt half the butter. Add the vegan cheese shreds to the bread in his two piles roughly shaped like bread slices.

While cheese is melting, spread cream cheese mixture over each of 4 bread slices (about 2 tablespoons per slice).

Once the cheese has melted, place the slices on top, cream cheese side down, and gently press.

Using a spatula, carefully invert the bread and cheese, add the remaining butter to the skillet, and place the remaining sliced ​​bread, cream cheese side down, on top. He bakes 2-3 minutes on each side until golden brown.

Calories: 597; Total Fat: 34 g; Saturated Fat: 13 g; Cholesterol: 0 mg;

This analysis is an estimate based on available ingredients and this formulation. It is not a substitute for the advice of a nutritionist or nutritionist.

Adapted from “vegan best” By Kim-Julie Hansen (Harper Design, 2022).

Tested by Joe Yonnan.email a question to [email protected].

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