Vegan Vegan 'Bacon' Cheese Toastie Bosh TV

Vegan 'Bacon' Cheese Toastie

  • Super simple
  • 0:25 m
  • 18 ingredients

Toastie? Completed it mate. We challenge anyone in the land to make a tastier toastie in under 30 minutes. Expect balsamic wonderfulness on your tongue from our quick caramelised onions, meaty umami from our tempeh bacon, smoky gooey delight from the high-quality smoked cheese, all toasted to perfection inside thick-cut sourdough. Cheesus! The Earl of Sandwich would be proud.

Serves: 2

Ingredients

For the toast

  • 1 tbsp olive oil
  • 4 thick slices of quality sourdough
  • fresh chives chopped

For the caramelised onion

  • 1 tbsp balsamic vinegar
  • 1 tbsp soft brown sugar
  • ½ tsp salt
  • 1 tbsp plant-based butter
  • 1 red onion

For the tempeh bacon

  • 1 tbsp plant-based butter - more for greasing
  • 1 tsp fennel seeds
  • 1 tsp smoked paprika
  • 1 tbsp maple syrup
  • ½ tsp soy sauce or tamari
  • 100g tempeh

For the smoked cheese mix

  • 1 tbsp plant-based cream cheese
  • 1 tbsp Dijon mustard
  • 1 tsp oat milk
  • ½ tsp sherry - or red wine vinegar
  • pepper to taste
  • 60g smoked plant-based cream cheese

Before you start

Small saucepan with a lid on a medium heat | Frying pan | Line a tray with kitchen paper | Sandwich iron or heavy pan that will fit inside the frying pan

Step 1

Start with the caramelised onions

  • Peel and thinly slice the onion
  • Melt the plant-based butter in the small saucepan
  • Add the onion to the pan along with the balsamic vinegar, sugar and salt
  • Stir, reduce the heat to the lowest setting and put the lid on the pan

Ingredients

  • 1 tbsp balsamic vinegar
  • 1 tbsp soft brown sugar
  • ½ tsp salt
  • 1 tbsp plant-based butter
  • 1 red onion

Step 2

Make the tempeh bacon

  • Put the frying pan on a medium heat and melt the plant-based butter
  • Crush the fennel seeds and cut the tempeh into thin slices
  • Add both to the pan along with the smoked paprika
  • Carefully turn the tempeh slices in the spiced butter to coat, then pour over the maple syrup and soy sauce or tamari
  • Fry the tempeh in the sticky mixture for about 10 minutes until starting to crisp and caramelise
  • Remove the tempeh to the tray lined with kitchen paper and set aside
  • Rinse and dry the pan

Ingredients

  • 1 tbsp plant-based butter - more for greasing
  • 1 tsp fennel seeds
  • 1 tsp smoked paprika
  • 1 tbsp maple syrup
  • ½ tsp soy sauce or tamari
  • 100g tempeh

Step 3

Meanwhile, make the smoked cheese mix

  • Chop the chives and put them in a bowl with the rest of the cheese mix ingredients
  • Mix everything together with a fork

Ingredients

  • 1 tbsp plant-based cream cheese
  • 1 tbsp Dijon mustard
  • 1 tsp oat milk
  • ½ tsp sherry - or red wine vinegar
  • pepper to taste
  • 60g smoked plant-based cream cheese

Step 4

Finish the sandwich

  • Put the frying pan back over a medium heat and add the tablespoon of olive oil, ensuring it coats the base of the pan evenly
  • Lay 2 slices of bread in the pan
  • Top each slice first with the cheese mix, then the tempeh bacon
  • Divide the onions between the slices
  • Lay the remaining bread slices on top
  • Use your biggest, heaviest pan or a sandwich iron to compress the sandwiches
  • Fry for 3-4 minutes, then remove the weight, very carefully flip the sandwiches over and replace the weight on top
  • Fry for another 3-4 minutes
  • Remove the sandwiches to a wooden board, cut in half and serve

Ingredients

  • 1 tbsp olive oil
  • 4 thick slices of quality sourdough