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Vegan Grilled Cheese with Artichoke Hearts and Spinach https://www.metro.ca/userfiles/image/recipes/grilled-cheese-vegetalien-coeurs-artichauts-epinards-11187.jpg PT10M PT15M PT25M
In a pan, heat the oil on medium high. Add the onion and cook for 4-5 minutes while stirring from time to time until slightly browned. Add a pinch of salt and maple syrup. Stir well then lower the heat to medium.Add the artichoke hearts and cook for 2-3 minutes. Add the baby spinach, shredded fauxmage, and soy cream. Cook for 2 minutes while stirring from time to time, until the liquid has reduced by about half. Transfer the preparation into a bowl and season with pepper.Coat one side of each bread with oil or vegetable butter. Add two slices of bread in the hot pan, coated side down.Spread the artichoke preparation on both slices.Cover with the two remaining slices, coated side up.Increase the heat the medium high and cook for 3-4 minutes. Using a spatula, flip the sandwiches over and cook for another 3-4 minutes or until both sides are golden brown.Remove from the heat then slice in two to serve.Note: Alternatively, you can cook the assembled sandwich in a panini press.Source: Loounie
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1 c. à soupe (15 ml) olive oil 1 small onion thinly sliced 1 tablespoon (15 ml) maple syrup 1/2 cup (125 ml) Irresistibles marinated artichoke hearts drained and roughly chopped 1 cup (250 ml) fresh baby spinach 1/2 cup (125 ml) vegan cheese (fauxmage) shredded 1/2 cup (125 ml) creamy soy preparation (vegan cream alternative) vegetable butter or oil for cooking 4 bread of your choice 1 pinch of salt To taste pepper
Vegan Grilled Cheese with Artichoke Hearts and Spinach

Vegan Grilled Cheese with Artichoke Hearts and Spinach

Rate this recipe
9 Votes
2
Main course
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 c. à soupe
    (15 ml)
    olive oil
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    DECECCO OLIVE OIL

    DECECCO OLIVE OIL

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    750 ml


  • 1
    small onion thinly sliced
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    2 lb PRODUCT OF CANADA CANADA No. 1 GRADE


  • 1 tablespoon
    (15 ml)
    maple syrup
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    SAVE $3.00
    JAKEMAN'S MAPLE SYRUP

    JAKEMAN'S MAPLE SYRUP

    $8.99 ea.

    500 ml


  • 1/2 cup
    (125 ml)
    Irresistibles marinated artichoke hearts drained and roughly chopped
  • 1 cup
    (250 ml)
    fresh baby spinach
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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK. PRODUCT OF MEXICO ATTITUDE BABY SPINACH OR SPRING MIX 312 g. PRODUCT OF U.S.A


  • 1/2 cup
    (125 ml)
    vegan cheese (fauxmage) shredded
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  • 1/2 cup
    (125 ml)
    creamy soy preparation (vegan cream alternative)

  • vegetable butter or oil for cooking
  • 4
    bread of your choice
  • 1
    pinch of salt
  • To taste
    pepper
Imprimer ma sélection

Preparation

In a pan, heat the oil on medium high. Add the onion and cook for 4-5 minutes while stirring from time to time until slightly browned. Add a pinch of salt and maple syrup. Stir well then lower the heat to medium.

Add the artichoke hearts and cook for 2-3 minutes. Add the baby spinach, shredded fauxmage, and soy cream. Cook for 2 minutes while stirring from time to time, until the liquid has reduced by about half. Transfer the preparation into a bowl and season with pepper.

Coat one side of each bread with oil or vegetable butter. Add two slices of bread in the hot pan, coated side down.

Spread the artichoke preparation on both slices.

Cover with the two remaining slices, coated side up.

Increase the heat the medium high and cook for 3-4 minutes. Using a spatula, flip the sandwiches over and cook for another 3-4 minutes or until both sides are golden brown.

Remove from the heat then slice in two to serve.

Note: Alternatively, you can cook the assembled sandwich in a panini press.

Source: Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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