As a vegan you have to be creative to make a grilled cheese taste good. So I put the most beautiful flavours and colours together and came up with this witchy grilled cheese toastie. Two slices of sourdough with a homemade mango-turmeric chutney | Garlic spinach with nutmeg | Beetroot | vegan goatcheese | figs and purple sprouts that I got from Professor Sprout the other day. This sounds great, right? Let me show you how to make it.
For 1 muggle:
- 1 ripe mango
- 6 cardamon pods
- 1 tsp fennel, cumin and fenugreek seeds
- 1 tsp freshly grated ginger
- 4 tbsp maple syrup
- 1 fresh turmeric root (also freshly grated)
- crack of black pepper
- pinch of nutmeg and cinnamon
- juice of 1 grapefruit
- zest and juice of 1 lemon
- 2 bay leaves
Cube the mango first. Grab a small pan and warm up a tbsp of coconut oil in the pan. Put all the spices and aromatics in the pan and swirl around a little bit. infuse for 3 minutes and then add the mango, zest and juice in the mix. Sweeten with maple syrup and let it bubble away for 10 minutes without a lid. On a low fire.
Don't put everything on 1 toastie obviously. So you can save it up for 2 weeks in a sterrilised jar , in the fridge. Use it to dip your pappdums in and eat with the delicious chickpea curry on my blog. Look for Magical Evenings.
What goes on the toastie:
- 2 slices of sourdough bread (both slices smeared with vegan butter)
- 3 slices of vegan goat cheese
- 1 big handful of spinach leaves
- 1 clove of garlic
- a quarter of 1 beetroot (in julienne grated)
- 1 fig
- pinch of dried thyme
- pinch of nutmeg
- salt and pepper
First fry up the spinach until wilted with a clove of garlic, salt, pepper and nutmeg.
Put some vegan butter on both sides and flip over. First smeer some mango chutney on both slices. Add the spinach to one slice. Then the goatcheese. Beetroot. Dried thyme on top and finish with thin slices of fig.
Put the grilled cheese in a frying pan on low-heat. Fry on both sides until golden brown and put the toastie in the oven on 200 Degrees for extra melty cheese. Serve with extra mango chutney.
Enjoy the magic!