The Ultimate Vegan Stacker

Ever since I can remember I have been such a sandwich lover. I mean how can shoving all the best foods in between two pieces of bread ever be a bad idea?

My sandwich game has been on an upward climb since I have been able to find vegan cheeses that actually melt and don’t taste like rubber. Let’s be honest, most vegan cheeses out there are absolutely disgusting, leaving you with no flavor and a weird consistency. Not to mention, almost none of them get creamy or melt!!

My sister introduced me to Chao cheeses by Fieldroast Grain Meat Co. I have used their cheeses before in recipes but do not think I have given this brand enough love and attention. These cheeses melt and are so creamy every time you take a bite. Speaking of bite this tomato cayenne flavor has the perfect amount of spice to spruce up any sandwich!

This recipe is a little too delicious and had me finishing this sandwich in record time. Luckily for you, you get to just enjoy the beauty of this food and not the horror of me downing this thing in a minute.

Ingredients:

 

In a small skillet, on medium/high heat, pour 1 tablespoon of olive oil. Then when hot, lay your strips of tempeh bacon down. The bacon takes about 2 minutes per side to get nice and browned. But, feel free to cook it more or less depending on how much crisp you want. I personally like to know my tempeh is really dead and get it super crispy. (Get it, tempeh was never alive but I said I want it dead like those meat-eaters do? I’m too much…)

While the tempeh bacon is cooking, place your 2 slices of cheese onto one of your slices of bread. Then place your slices of bread in the oven to toast. I toasted the bread for about 3-5 minutes, but you can adjust that time to your liking or to your toaster.

When your tempeh bacon is completely cooked, remove it from the skillet. Then in the same skillet, throw your spinach in and begin to let it wilt down. If you bacon absorbed all of the oil, you may need to add a bit more. Saute the spinach for about 1-2 minutes or until cooked down fully, then remove from heat.

When the toast is done, turn the oven off. Take out the slice with out the cheese on it and begin to assemble your sandwich. (I leave the cheesy slice in the oven to allow the cheese to continue to melt and stay warm and creamy.)

Spread your half of an avocado on the naked slice of toast. Then place your strips of bacon on the avocado. Add your sliced cherry tomatoes and finally your spinach. Lastly, remove the slice of toast with cheese from the toaster oven and place it on top of your sandwich.

Cut your sandwich in half or if you’re feeling overconfident you can leave it as is. Then enjoy and try your best to not down it in 30 seconds. Actually, this is an at home cooking practice, so do whatever you want! No judgement from me! 🙂

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