How to make Tess Ward's Vegan Cheese Melt Sandwich with quick tomato soup

There is something so satisfying about food that you eat with your hands. Burgers, sandwiches, hotdogs and tacos especially.

Perhaps it's my primal side but these kinds of food instinctively have real appeal. Especially when they can be make in 10 minutes, or less, and are as healthy as this.

This toastie recipe is one that I have made several times and I have to say it is absolutely a cracker. I use a brand of cheese called Violife, which I find melts the best and has an impressive mozzarella taste that works so well with the mushroom and truffle oil. Definitely at its best when eaten immediately, I always accompany this toastie with a tangy soup, which cuts through the richness of the melty cheese.

For those that don’t want to go for truffle, feel free to adapt the recipe. I also love the combination sundried tomato and garlic oil with smokey chipotle paste too.

Ingredients (serves 1)

1 large portobello mushroom, finely chopped

1 tbs truffle oil, plus extra to brush the bread

1 clove garlic, minced

2-3 thick slices vegan cheese

2 large slices bread, thinly sliced

Dijon mustard

400ml tomato passata

100ml water

1/2 veg stock cube

salt and pepper

a pinch of dried herbs (a mix, thyme or oregano)

Method:

Chop the mushroom and add to a frying pan with the truffle oil and one clove of crushed garlic. Saute over a medium heat until soft and cooked. Once the mushrooms are cooked, add the sundried tomatoes and continue to cook for a further minute.

In a small sauce pan, warm the tomato passata, water, stock cube and the remaining garlic. Season with salt and pepper and the dried herbs. Bring to a simmer and cook for 5 minutes, or whilst you make the toastie.

Heat a griddle or frying pan on the hob over a low flame Spread two of the halves of toast lightly with mustard. Top with the cheese and the cooked mushrooms, then brush with a little extra truffle oil and grill on both sides until golden. Serve the truffle mushroom melt with the tomato soup.