Dinner: Luxurious Mini Vegan Grilled Cheeses and Tomato Soup.
These little sandwiches are “luxurious” because they consist of: beautiful, multi-grain bread, provolone AND cheddar Daiya, broccoli, portobello mushrooms, and shallots caramelized in wine. Once again, Comfort Food Friday is a success!
(Serves one very hungry girl)
-4 thin slices off a loaf of La Brea multigrain bread (or your preferred bread)
-1 slice provolone Daiya
-1 small handful cheddar Daiya shreds (they were out of the slices)
-1/2 a small shallot, sliced
-3 “Baby Bella” mushrooms, sliced thinly
-About 1/2 c well-chopped broccoli florets
-1/4 c of dry white wine (approximate)
-Tony Chachere’s to season
-Olive oil for sautéing
-Tomato soup for dipping
-Place the slices of bread on a piece of aluminum foil to go in the toaster oven (or regular oven). Sprinkle with about half of the “cheese.” Set aside.
-Spritz a small pan with olive oil and heat over medium until a drop of water sizzles. -Add the shallots to the pan, and cook for about a minute. Splash in some wine (about a tablespoon, but calm down, we aren’t baking), and turn down the heat to medium-low. Cook, stirring occasionally, until the wine has evaporated.
-Push the shallots off to the side and place your mushroom slices in the pan. Cook for about a minute, add another hearty splash of wine, and let them sizzle. Flip, and let cook until the wine has evaporated.
-Add your broccoli to the pan, as well as the rest of the wine. Turn the heat up to high, and cook until wine is evaporated.
-Carefully spoon even portions of the shallot/mushroom/broccoli mixture onto the slices of bread, and top with the rest of the cheese. Sprinkle with Tony Chachere’s.
-Bake at about 400F until the cheese is melted and bubbly.
-Carefully place the halves together, and press gently to make them stick.
-Serve with tomato soup for dipping (and the rest of that white wine, while you’re at it)!
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