soup and Cheese : vegan sandwich

By blum099

Nutritional information for soup
Serving = 1.5 cups. Serves 2.

Amount Per Serving
Calories 121
From fat 63

% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 450mg
19%
Total Carbohydrate 13.6g
4.5%
Dietary Fiber 2.2g
8.8%
Sugars 5.1g
Protein 1.9g
Vitamin A 13.7%
Vitamin C 26%
Calcium 7%
Iron 12.9%
* % Values are based on a 2,000 calorie diet

Ingredients

• Ingredients:
• For the soup
• 1 Tbsp olive oil
• 1 small onion, chopped
• 4 garlic cloves, mashed
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• a few dashes of liquid smoke (optional, but yummy)
• 1 cup canned crushed roma tomatoes
• 2 cups vegan broth (try homemade stock or pre-made)
• For the cheese
• 1/2 can full-fat coconut milk
• 1/2 tsp coconut vinegar (you may try other vinegars)
• 1/2 tsp salt
• 1 tsp agar powder
• 1/2 Tbsp tapioca flour
• 1 Tbsp nutritional yeast
• For the sandwich*
• sliced sandwich bread
• vegan butter
• Nutritional data depends on choice of bread and vegan butter

Preparation

Step 1

Soup
1. Heat oil in a saucepan over medium heat. Add onions, saute until translucent and slightly browned. Reduce heat to medium low, add garlic, spices and liquid smoke. Saute for about 3 minutes, stirring occassionally.
2. Add roma tomatoes and vegan broth. Return heat to medium until the soup comes to a low boil. Then turn heat to low, simmer for 15 minutes.
3. Remove soup from heat and blend well using an immersion blender. You may transfer to a blender or food processor, just make sure that the soup has cooled before doing so.

Cheese
1. Combine all of the cheese ingredients except for the nutritional yeast in a small saucepan.
2. Whisk briskly continuously until the mixture comes to a boil.
3. Remove from heat, stir in nutritional yeast and transfer to a small pyrex dish. Cover and chill in the refrigerator for at least an hour.

Sandwiches
1. Place 1/2 Tbsp of vegan butter into a skillet over medium heat.
2. Spread one of the slices of bread with a thin layer of the cheese, then place the bread, cheese side up, on the skillet. Swirl it around to ensure it gets coated well with the vegan butter.
3. Spread the other slice of bread with the softened butter and place it, butter side up, on top. Allow the bread to nicely brown on one side before flipping it over. Sprinkle with a little salt if desired.

Recipe/photo courtesy of OlivesForDinner.com.