This is the world’s best grilled cheese sandwich ever! Seriously! It isn’t just the best VEGAN grilled cheese sandwich, it is the best grilled cheese sandwich period. I love these things, can you tell?

Crispy, salty on the outside and creamy and spicy and CHEEZY on the inside!

Ingredients (makes 4 sandwiches)
1 yellow onion diced
3 cloves garlic diced
2 Tbsp vegan butter
2 Tbsp flour
1 cup hot water
2 Tbsp lemon juice
1 Tbsp miso paste
1 Tbsp spicy mustard
1 Tbsp soy sauce
1/4 cup pickled jalapenos chopped
1/2 cup nutritional yeast
pinch of salt and pepper
1/2 tsp cumin
8 slices of bread
butter to spread on the bread

-Saute the chopped onions on medium high heat for 8 minutes, until they are soft

-Add the chopped garlic and continue cooking for another 2 minutes

-Lower the heat to low and add the 2 Tbsp of vegan butter and stir until completely melted

-Add the 2 Tbsp of flour and stir for a minute till the flour is completely combined with the butter, garlic and onion

-Slowly add in the 1 cup of hot water, stirring continually until the flour and butter break down and form a thick creamy consistency with the water

* At this point the mixture will look a bit liquidy and not gooey enough to form a good grilled cheese sammy, have no fear! Once you add the nutritional yeast later on it will thicken up into a thick, cheesy consistency.

-Add the salt, pepper, cumin and jalapenos

-Add the lemon juice, miso paste, soy sauce and mustard

-Slowly stir in the 1/2 cup of nutritional yeast and stir and cook for another minute

-Remove cheese sauce from the heat and allow to come to room temperature while you spread butter on the outside of each piece of bread

-Spoon some of the filling onto a piece of bread NOT on the buttered side, then top with another piece of bread

-On medium high heat in a drizzle of olive oil cook the sandwiches buttered side down until they are brown and crispy. Top with a sprinkle of sea salt and enjoy!

This was such a yummy meal, but the star of the show was the buttery, moist, crumbly ‘cheezy’ jalapeno biscuits. The flavor is a rich buttery cheese taste with an every so often hint of tangy, bright jalapeno. They have a delightful texture, crunchy and crumbly on the outside and then super soft and moist, almost muffin like, in the center. Warning: these biscuits are ridiculously addictive. Don’t let the 2 on my plate fool you, throughout the day I ate around 456.

Ingredients
(makes about 12)
1 and 1/2 cup flour
1/2 cup nutritional yeast
3 Tbsp ground flaxseed
6 tsp baking powder
6 Tbsp margarine
3/4 cup soymilk
2 Tbsp apple cider vinegar
4 Tbsp chopped pickled jalapenos
2 tsp garlic powder
dash of salt and pepper
*a drizzle of water might be needed to get the dough to come together. Sometimes I need it, sometimes I don’t!

The recipe couldn’t be easier! Just combine the above ingredients, stir it up, and place big dollops into a muffin pan. Bake for about 30 minutes at 350F.

I served these with some yummy fried tofu, and to brighten up the crispy saltiness of that I topped each cutlet with a simple relish of lime zest, lime juice and cilantro. It was a really wonderful combination, the heavy fried tofu was definitely brightened and lightened by the tangy citrus relish. And a simple veggie side of sauted broccoli and cherry tomatoes.

Enjoy!