Vegan Kimchi Toastie
This Vegan Kimchi Toastie recipe is the only toastie recipe you need. Scroll down to read more!
What is kimchi?
It’s no secret that I’m obsessed with fermented foods. I first got hooked after making my own kimchi at a farmers market a few years ago. From the second we closed the lid of the jar I was fascinated by the transformation that was taking place inside. I’m not going to tell you how to make your own here – there are people far more qualified than me to tell you that. But what I will do is tell you what it is and why you should start adding it to all of your cheese toasties from now on!
For those of you who don’t know, kimchi is Korean pickled cabbage. It’s similar to sauerkraut but packed with garlic, ginger and chilli. As you can imagine it’s packed full of flavour. It’s spicy, full of umami richness but also sour. Kimchi also retains a fantastic “crunch” that reminds you it’s made of raw veggies that have been fermented.
The recipe
Vegan Kimchi Toastie
Once you start adding kimchi to your toasties you'll never go back! This American-Korean fusion make one delicious lunch.
Ingredients
- 2 tbsp non-dairy butter
- 2 slices sourdough bred
- 4 slices vegan cheese
- 4 tbsp kimchi
Instructions
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Begin by melting the non-dairy butter in a large heavy bottomed frying pan.
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Place the sourdough into the pan and let it begin to soak up the butter and toast (2mins).
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Add two slices of cheese to both pieces of sourdough and let them melt (4mins).
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Once the cheese has started to melt add spoon the kimchi on to just one slice of sourdough and top it with the second slice to make your toastie sandwich.
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Keep cooking the toastie until the kimchi has warmed through (2mins).
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Cut the sandwich in half and enjoy while still hot.
More lip smacking lunches
You know I’m a big fan of kimchi too, and this toastie is such a lovely and full-of-flavour lunch! I confess I used non-vegan cheese though!