Kimchi Triple Grilled Cheese with Tomato Gochujang Soup
This ultimate kimchi grilled cheese made with 3 vegan cheeses and paired with a creamy tomato gochujang soup is essential for the cozy soup season!
Servings: 2
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!