23 Aug Vegan Grilled Cheese Crunch Roll Ups
- Cheese: You can get most vegan cheeses already grated. If not get your block and grate it on the finer side so you have smaller pieces. Smaller pieces melt easier for that lovely grilled cheese!
- Nachos/Crisps: This is for that crunch/crumb. Ideally, you want something like nacho or vegan cheese flavoured tortilla chips as they are nice and crispy. Alternatively, in the UK flaming hot Cheetos are accidentally vegan. If you turn that into a crumb/powder and then re-fry you will get that crunch!
- Pan: Make sure you use your largest pan or one that can get all the roll ups in. If the pan is too crowded do the cooking part in two batches. If you add too many to a small pan it will get overcrowded and also bring the heat down meaning you won’t get that nice golden texture or a melted middle.
- Roll Ups Are Not…Rolling Up: This can happen for two reasons. One, if the butter is absorbed too quickly into the bread and two, the brand of the butter just isn’t sticky. To get around this keep the roll up seam-side down and add them into the pan touching each other. This will keep them supported so they don’t move about and unwrap themselves. Once the seam-side is toasted it should stay in place when you flip them.
Vegan Grilled Cheese Crunch Roll Ups
Your new favourite way to prepare a classic vegan grilled cheese. The cheese crust takes this to a whole other level and they are perfect for dipping into tomato soup.
Servings: 10 roll ups
- pastry brush
- Rolling Pin/Can
- 10 Slices Thick white bread
- 150 g Vegan cheese grated
- 1-2 tbsp Vegan butter melted
- 100 g Vegan nacho cheese tortillas/crisps
- Sea salt if your butter isn't salted
- Prepare the 'crunch' by crushing your bag of nacho/cheese flavoured crisps as best you can. Either by hand, beating with a rolling pin or blitzing in a blender. Pour out flat onto a plate as if breading something to fry.
- Next cut off all the crusts of the bread
- With a rolling pin or can flatten the bread so it is nice and thin
- Sprinkle a small amount of cheese onto the bread and press down slightly so it sits inside the bread a little. Leave one end of bread empty and apply butter to act as a 'glue'
- Tightly roll up the bread making sure the cheese stays in. Press down slightly on the buttered end so that it 'glues' together
- Place seam side down and brush all over with melted butter
- In a large pan over low-medium heat add the roll ups with no oil
- Turn them frequently until they are golden buttery browned all over
- Remove, brush with butter and roll them in the nacho crumb until they are fully coated
- Serve with ketchup or dip in your tomato soup!