Posted in Recipes on 03.09.2018

Sauteed Veggies on Vegan Cheese Toast

prep: 10 mins / cook: 15 mins / inactive: 0 mins / total: 25 mins / quantity: 2 servings Print recipe?

They’re so vibrant and full of flavour and give a beautiful contrast of texture and taste to the creamy vegan goat’s cheese and crusty toast. Speaking of vegan goat’s cheese, I’ve used the truly divine New Roots Free the Goat Cheeze. This is about as close to actual cheese as I’ve had the pleasure of sampling.

It’s thick, creamy and rich. And if cheese is your nemesis to giving up dairy then this is your answer. I just wish it were more widely available. Because then I’d be eating these sauteed veggies on vegan cheese toast a heck of a lot more!

The dish itself couldn’t be more simple – just pan fry the veggies with garlic and a dash of veg stock. The beauty is you can use whatever veggies are in season or you have to hand (or are your favourites!) Then just toast your bread, spread (very!) generously with the goat’s cheese and pile on those warm, tasty veggies. Simple, delicious food doesn’t get much better than this ❤

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If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)

And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!

Sauteed Veggies on Vegan Cheese Toast

prep: 10 mins / cook: 15 mins / inactive: 0 mins / total: 25 mins / quantity: 2 servings

Ingredients

1 cup (100g) baby carrots
1 red onion
2-3 cloves garlic
drizzle of olive oil
40g (a small bunch) asparagus
couple of handfuls of broccoli florets
1 cup (60g) button mushrooms (I’ve used button chestnut mushrooms but you could just dice larger mushrooms too)
1/2 red pepper – stalk and seeds removed then roughly sliced or diced
1/4 cup (60ml) veg stock
salt and pepper
60g New Roots Vegan Goat’s Cheese with Thyme and Lavender
4 slices thickly cut crusty bread

Optional

camelina seeds or seed of choice

Instructions

Wash and remove any tough stalk from the baby carrots and cut in half if very thick. Put into a saucepan with boiling water and cook for 5 minutes until softened slightly. Drain and set aside
Peel the onion and finely dice. Peel the garlic and crush then put into a large saute pan with the diced onion and a drizzle of olive oil
Gently saute the onion and garlic, stirring frequently, for 1 minute then add the par-cooked carrots, the asparagus, broccoli, mushrooms, pepper and veg stock
Cover the pan with a lid and gently bubble over a medium heat for a further 5 minutes
Remove the lid, turn the heat up and bubble rapidly for just a minute to evaporate any excess liquid. Add a pinch each of salt and pepper and stir
Turn the heat off and put the lid back on
Toast your slices of bread, generously spread each piece with the goats cheese then top with the sauteed veggies
Optional: sprinkle with seeds - I love camelina seeds, they're nutty, crunchy and full of flavour but toasted sesame seeds or poppy seeds would be just as good!
Serve immediately and enjoy!