Vegan Chef Jason Wrobel funks up the traditional grilled cheese with a dairy-free vegan tip that includes sliced pear, fig jam, and tempeh bacon.
Fancy Vegan Grilled Cheese Sandwich
- 1 pear, thinly sliced
- 1 tablespoon coconut oil + some to spread
- 6–8 tempeh strips (vegan bacon)
- 4 slices gluten free bread
- 2 small handfuls Daiya cheddar cheese
- Golden fig jam
Add 1 tablespoon coconut oil to a large skillet and put on medium heat. When the oil is heated, add tempeh strips and cook for about 3 minutes on each side until crispy and golden brown. Spread extra coconut oil over each side of the bread and grill or toast. You can use a Panini press or a pan over medium heat or a toaster on a low setting if you want it really simple.
Time to layer the sandwich! On one piece of bread, lay down your tempeh strips; there are five in the video, but it’s up to you! Top the tempeh strips with two or three slices of pear then add a small handful (or, really, as much as you’d like) of Daiya cheddar cheese. On the other slice of bread spread some golden fig jam.
Put the two halves of the sandwich together; it’s time to grill! Give it enough time to melt the cheese and a few minutes later you’ve got a crispy, melty, sweet & salty medley for your mouth. Yum and then some.
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