This quick and easy vegan Grilled Cheese recipe is so delicious that you will not be able to differentiate with the regular one. It’s perfect when you want an easy lunch or dinner on your busy days.
Vegan grilled cheese is dependent on two things—
- Bread and
- Vegan pepper jack cheese
I love to add chopped Jalapeno which enhances the flavor to the next level.
Tomato, Coconut and Ginger Soup
A quick and easy Creamy VEGAN Tomato Soup made with Coconut and Ginger which is ready in 15 minutes. Most of the ingredients for this recipe is readily available in your pantry or refrigerator. All you need to have is a can of tomatoes, a few shallots, a piece of ginger and a clove of garlic to give it a little flavor and coconut milk for a creamy texture.
Perfect to have this delicious hot soup when you want to snuggle under a blanket and watch a movie.
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Prep Time |
10 minutes |
|
Cook Time |
15 minutes |
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Total Time |
25 minutes |
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Servings |
2 |
Ingredients for Ginger Coconut Tomato Soup
- 1 tbsp vegan butter
- 1/2 onion chopped or 2 shallots chopped
- 2 pods of garlic chopped
- 1 Tbsp ginger roughly chopped
- 4 medium fresh tomatoes
- A small piece of fresh turmeric
- 1 small carrot
- 1 small red bell pepper
- 1 can coconut milk
- 1/4 teaspoon cayenne, more to taste
- Scallions or Cilantro.
- Croutons
- Salt and pepper to taste.
Ingredients for Jalapeno Grilled Cheese
- 4 slices Sourdough Bread
- 8 Vegan pepper jack Slices (follow your heart, Cheddar slices from Vio life, dairy free American cheese from good planet)
- 2 jalapenos chopped
- 2 tbsp Vegan Butter
- Salt and pepper to taste.
Directions for Jalapeno Grilled Cheese
- Spread butter to a slice of bread.
- Place about 2 slices of dairy-free cheese on top of the bread slice.
- Sprinkle salt, pepper and chopped Jalapeno over it.
- Then top with the other sandwich and press together firmly.
- Heat the grill pan and add some butter. Now place the sandwich over the pan.
- Cook each sandwich until the dairy-free cheese is melted and the bread is golden brown on both sides.
Directions for Tomato, Coconut and Ginger Soup
- Heat vegan butter in a pan.
- Sauté the Onion, garlic, ginger for couple of minutes.
- Add carrot, red bell pepper and sauté it.
- Add chopped tomatoes. Sauté for 5 more minutes.
- Add scallions now.
- Once done, keep it aside to cool.
- Now, puree these ingredients in the blender to a smooth paste adding little water.
- Pour the puree in the same pot, and add a can of coconut milk, salt and pepper to taste and simmer it till done.
- Now, divide among individual bowls.
- Top it with red crushed pepper and few croutons.
- Garnish with scallions or chopped cilantro.
- Serve hot with jalapeno “Grilled Cheese Sandwich!!”