I Eat Plants: Vegan Grilled Cheese

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Earlier today, fellow Small Bites blogger Megan McCaffrey noted that tomorrow is National Grilled Cheese Day! Once I read that, I knew what I had to do for you, readers: I had to make a vegan grilled cheese. Oh, the horror- I ate it, too! Because you’re probably thinking, ew… vegan grilled cheese?

I actually made this version of vegan grilled cheese for the first time a couple of months ago. I had purchased some Daiya Havarti Style vegan cheese a while back, and never got around to eating it. It was a new flavor, and I’m not always overly anxious to try new things. Then I read somewhere that it was pretty good in grilled cheese sandwiches, I happened to have some bread on hand, so I tried it.

It was SO GOOD.

Now, I will be the very first to admit that this is not health food. In fact, I haven’t bought the stuff again until today, because I know that I will make really bad dietary choices and just eat vegan grilled cheese all the time if I have it around. This is a sandwich full of fat and calories of dubious nutritional value, though like all vegan foods, it is cholesterol free. But it’s good. And it’s in the name of National Grilled Cheese Day!

You will need some bread you like, the aforementioned Daiya Havarti Style vegan cheese, mustard, vegan margarine, and a vegan bacon.

I’m highly recommending this vegan cheese for grilled cheese, but you can also try other flavors of Daiya (the shredded ones will work too), or another melting vegan cheese, like Teese. I make my own mustard (more on that another time)- and this is an agave-sweetened one, to offset a little of the hotness in garlic-jalapeño havarti. If you’re using this vegan cheese, you’ll have to slice off a bit for it.

You make it like regular grilled cheese (cook the vegan bacon according to package directions first, depending on which brand/type you use). Spread a little mustard on the inside, put on your vegan cheese, layer in the vegan bacon, and spread the outsides of the sandwich with a little vegan margarine, and then put it in a preheated/medium-heat pan to sear both sides and melt the cheese!

My pan was a little too hot, so it’s not 100% melted, but so, so good!.

And that’s all there is to it!

Isn’t that beautiful?.

In Westchester, you can find everything you’ll need to make this sandwich at Whole Foods or Mrs. Green’s. Let me know if you’ve seen Daiya anywhere else!

The best part about bringing you this post today? I get to make this again tomorrow, in honor of National Grilled Cheese Day!

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan. Follow her on Facebook, Twitter and Pinterest.

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I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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