Vegan Grilled Cheese with Sauteed Onions
All grilled cheeses are not created equal, especially if they’re made with Nurishh Provolone Style Plant-based Cheese Slices—then they’re so much better. Complete with a flavorful onion-spinach mixture, this sandwich is a keeper.
Ingredients
| Portions: | 2 |
|---|---|
| Serving Size: | 1 Sandwich |
| Day Part: | Lunch, Dinner |
| For Onion-Spinach Mixture: | |
|---|---|
| 1 1/2 | Teaspoons Olive Oil |
| 1 | Small Yellow Onion, Diced |
| 2 | Ounces Fresh Baby Spinach |
| 1 1/2 | Teaspoons Soy Sauce |
| 1 1/2 | Teaspoons Balsamic Vinegar |
| 1 | Teaspoon Onion Powder |
| 1 | Teaspoon Garlic Powder |
| 1/2 | Teaspoon Italian Seasoning |
| Salt and Pepper, To Taste | |
| For Grilled Cheese: | |
|---|---|
| 2 | Slices Sourdough Bread |
| 2 | Tablespoons Vegan Butter Spread |
| 4 | Slices Nurishh Provolone Style Plant-Based Cheese Slices |
Preparation
| Equipment: | Stove |
|---|
For Onion-Spinach Mixture:
- In a saute pan, warm oil over medium heat.
- Add onions and saute for about 6 minutes, until golden brown.
- Add the spinach, soy sauce, vinegar, onion powder, garlic powders, Italian seasoning, salt and pepper.
- Mix for about 1 minute, then cover and set aside off the heat.
For Grilled Cheese:
- Coat the bread with the vegan spread.
- Heat a nonstick grill pan over medium heat and place one slice of bread spread-side down.
- Add 2 of the Nurishh with the remaining bread, spread-side up.
- Cover with a lid to help cheese to melt and check after 6 to 7 minutes, repeat on the side.
- Slice in half and serve.
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