A vegan version of the classic Welsh rarebit, created by the Saturday Kitchen test kitchen.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
From Saturday Kitchen
Ingredients
For the vegan Welsh rarebit
- 500g/1lb 2oz vegan cheddar cheese, grated
- 50ml/2fl oz ale
- 1 tbsp vegan relish
- pinch English mustard powder
- pinch nutritional yeast flakes (optional)
- 4 slices sourdough bread
- 100g/3½oz button mushrooms, left raw
To serve
- 2 tbsp chives, batons
Method
-
Place 300g/10½oz of the cheese, ale, relish, yeast flakes (if using) and mustard powder in a bowl. Place the bowl over a pan of simmering water, making sure the bowl does not touch the water.
-
As the cheese is melting, stir the ingredients together. When completely combined, the mix should leave the side of the bowl. Then add the remaining 200g of grated cheese.
-
Remove the bowl from the heat and leave to cool for a couple of minutes before leaving to cool in the fridge completely.
-
Meanwhile, slice the raw button mushrooms as thinly as you can, use a mandolin if you like. Then set aside.
-
Toast the sourdough on both sides, then spread the cheese mixture evenly on bread.
-
Place under a hot grill until bubbling and golden brown.
-
Finish with the raw slices of button mushrooms and fresh chives.
