ramyaramesh3007This ultimate kimchi grilled cheese made with 3 vegan cheeses and paired with a creamy tomato gochujang soup is essential for the cozy soup season!
One regret I have in my life is not discovering soups earlier – the way you can sneak in vegetables, herbs, protein and spices in it and still have it taste good amazes me! And what’s even better with good soup – a delicious kimchi grilled cheese with three different types of cheeses.
Don’t get me wrong – with vegan cheese it might be difficult to execute this triple cheese situation. In that case, you can always use your favourite melty vegan cheese and load up on that baby!
As long the name sounds, this dish is actually very simple to make. Roast your vegetables and aromatics in oven while you prepare the grilled cheese. Takes 20 minutes tops!
Ingredients You Need
- vegan kimchi – any kimchi works in this recipe (napa cabbage, radish, cucumber)
- gochujang – korean red pepper paste
- toasted sesame oil and sesame seeds – these add so much flavour to your sandwich!
- spring onions – adds a subtle sweetness and sharpness
- vegan cheese – I used 3 different types of vegan cheeses (parmesan, cheddar, and mozzarella). You can use your favourite brand, I used Herbyvore here*
- sourdough – the best bread you can use for a grilled cheese toastie!
- olive oil – a generous amount! we don’t count calories here.
- vegetables – tomatoes, carrot, bell peppers
- aromatics – garlic, onion (optional)
- hidden protein – silken tofu
- herbs and spices – mixed herbs, nutritional yeast, salt and black pepper
*cheese was sponsored but this blog post was not!
Gluten free substitutions: Omit gochujang. Ensure vegan cheese is gluten free. Use gluten free bread.
Allium free substitutions: Use an alliums free kimchi. Omit spring onions in the toast. Substitute garlic with a pinch of hing (asafoetida) in the soup.
Kimchi Triple Grilled Cheese with Tomato Gochujang Soup
Ingredients
Kimchi Cheese Toastie
- 4 slices sourdough
- 1 cup vegan kimchi
- 1/2 tbsp gochujang
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 4 tbsp spring onions
- olive oil
- vegan parmesan
- vegan mozzarella
- vegan cheddar
Tomato Gochujang Soup
- 2 medium tomatoes
- 1/2 medium carrot
- 2 tsp gochujang
- 150 g silken tofu
- 3 tbsp nutritional yeast
- 1 tsp mixed herbs
- 2 cloves garlic
- 1/2 tsp salt
Garnish
- olive oil
- chopped coriander
Instructions
- Preheat oven to 200C. Roast tomatoes, carrots, and garlic for 10 minutes. Take out garlic and continue roasting the veg for 10 more minutes.
- Combine vegan kimchi with gochujang, sesame oil and toasted sesame seeds.
- Grab a slice of sourdough and add half of the filling. Shred 3 different types of vegan cheese or add shredded cheese on top. Cover with another slice, pressing lightly to help everything stay together.
- Repeat this for a second sandwich if making two.
- On a pan, add olive oil and place your sandwich. Drizzle some olive oil on top. Once toasted, flip over carefully toast the other side until bread is golden brown and the cheese melts.
- Once grilled, slice the sandwiches in half and set them aside while you make the soup.
- To a blender, add roasted tomato, carrot and garlic. Add silken tofu, herbs and spices and blend until smooth. Pour into a bowl and garnish with more olive oil and coriander. Enjoy!