Apparently there’s a huge trend in the video world of social medias for one pan meals. Now, I’ve never been one to jump on a trend, but when it involves an easy one pan comfort meal, and I can pair it with my favorite Follow Your Heart grilled cheese sandwich? Well, yea, I’m going to jump on that. My inner millennial is cringing at my newfound coolness, but I promise even if you make this you won’t start doing TikTok dances.
This recipe was inspired by a video on Instagram where all the vegetables are roasted with some olive oil, herbs, and spices, then blended with a can of coconut milk for a rich and creamy tomato soup. Obviously, I had to put a bit of a spin on it by adding some sugar and nutritional yeast, but you can leave this as simple as you want it. Feel free to add any fresh summer vegetables you have-carrots, yellow peppers, shallots, multicolor tomatoes, and squash all make an excellent addition.
I’m using Follow Your Heart Vegenaise to coat my bread for these grilled cheese sandwiches. Seems a bit odd if you’re used to butter but the flavor is incomparable and it cooks up nice and brown. I highly recommend using a cast iron skillet for the best grilled cheeses, plus covering it with a lid.
The new finely shredded cheddar works perfectly for melting and is just phenomenal straight from the bag. I’ve always found most other vegan cheddar shreds a bit thick for melting, so I’m really excited to have a thinner alternative. Plus, the new packaging is just so springy and adorable!
Ingredients:
- 6 mini red peppers, halved & seeds removed
- 2 pints of grape tomatoes, washed
- 1 medium yellow onion, chopped
- 4 garlic cloves
- 1 tsp Himalayan sea salt
- 1/4 tsp black pepper
- 2 tsp dried oregano
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp organic sugar
- 1 tbsp nutritional yeast (optional)
- 1 can of coconut milk
- 4 slices of 12 grain bread
- 1 bag of Follow Your Heart finely shredded cheddar
- 4 tbsp Follow Your Heart Vegenaise
Directions:
1. Preheat your oven to 350°F. Add all your fresh vegetables, spices, salt, and oil to a large roasting pan. Roast for 40-50 minutes until juices are released.
2. Pour the roasted vegetables & juices into a high-speed blender, add the coconut milk, sugar, nutritional yeast, and lemon juice . Blend until completely smooth with vent open.
3. Slather one side of each slice of bread with 1 tbsp of Vegenaise. Add bread Vegenaise side down to a cast iron skillet over medium heat, and sprinkle Follow Your Heart Cheddar liberally. Top with another slice of bread, and flip when bottom is nicely browned.
4. Pour soup into a bowl and serve with grilled cheese and a drizzle of Follow Your Heart Ranch!
Avocados and Ales 
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