Vegan Pumpkin Grilled “Cheese”

This is the first official full week of fall, and while you all know I hang onto summer until the bitter end, I  am willing this accept that it’s time to make way for a new season. (Just go easy on us, okay fall? A cold, wet autumn on top of a pandemic just doesn’t sound like a fun combo.) I made this recipe this weekend after sort of forgetting about it for a few years, and was reminded just how delicious it is. It looks a little messy, but it is so tasty. (And this is coming from someone who normally just cannot get into pumpkin spice flavoring on any level.)

You can just as easily make this with real cheese, but we happened to have some vegan on hand, and I try to go plant-based as much as possible. It’s really good with a nice sharp Vermont cheddar too.
  

Vegan Pumpkin Grilled “Cheese”

INGREDIENTS
3 slices vegan cheddar style cheese (I prefer Daiya brand)
1/4 cup organic canned pumpkin 
2 slices of vegan multi-grain or sprouted bread
coconut oil

Spread pumpkin on one piece of bread. Put “cheese” slices on other piece. Place the pumpkin covered bread slice, pumpkin side down, on top of the cheddar style slices to close the sandwich. Heat coconut in a skillet over low to medium heat, and place sandwich in skillet when warm. Turn occasionally, until cheese is melted. (Try it with a pumpkin bisque. So good.)

If you try this, I’d love to hear what you think. Happy fall, friends. 

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Bubby and Bean ::: Living Creatively

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