This delicious vegan grilled cheese sandwich with caramelized onions is easy to make. It goes really well with a spicy mint-coriander chutney . Make the chutney ahead of time and keep it in the fridge. If you make the caramelized onions too ahead of time. Make a batch and store it in the fridge for 3 to 4 days. You can add them to everything from parathas to tofu scramble . I like to start with whole spices and aromatics while making onions at the beginning for adding another layer of flavor.
There’s nothing more satisfying and simpler to make than a nice grilled cheese sandwich for a quick lunch or snack. This recipe can also be customized in any way you’d like. Use a different bread, a cashew cheese, or add veggies such as sliced tomatoes, sautéed bell peppers, spinach, or other greens.
These easy sandwiches can be served with nothing but a cold glass of pop, but you could add a green salad or veggie tofu scramble to make it a complete meal.
How to make Vegan Grilled Cheese with Caramelized Onion at Home
This Vegan Grilled Cheese Sandwich with caramelized onions is made in two steps. First, make the spiced caramelized onion jam. This recipe makes enough onion jam for four sandwiches, so feel free to store it in the fridge until needed. You will find the complete step-by-step recipe below. Here’s a quick overview for easier preparation.
- Make the caramelized onion jam. Cook it on the stove.
- Butter the bread or add mayonnaise for the browning factor on the slices.
- Spread the onion jam over the other side of one of the breads.
- Arrange the vegan cheese on top of the caramelized onion jam.
- Top the cheese with another piece of bread.
- Cook the bread until golden brown and crunchy.
- Serve.
Storing this Grilled Cheese Sandwich
I don’t recommend storing this Vegan Caramelized Onion Grilled Cheese Sandwich. Serve it while it’s still hot or warm. However, feel free to store the caramelized onion jam. This recipe makes enough onion jam for four sandwiches, or you can double or triple the ampunt, and you can place it in an airtight container, and store it in the fridge for up to 4 days.
Vegan Grilled Cheese Sandwich with Caramelized Onions
Ingredients1x2x3x
- 1 tsp oil
- 1 onion sliced thin
- 1/2 tsp mustard seeds
- 6-7 curry leaves
- 2 green chili peppers
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 sliced sandwich bread
- 2 slices of vegan cheddar cheese
- 2 tbsp vegan mayonnaise or 1 tbsp butter for toasting the bread
Instructions
- Heat up a tsp oil in a skillet and add mustard seeds to it. Once it starts popping, add the curry leaves.
- Once the curry leaves become crispy, add the green chili peppers and sliced onions, on medium heat.
- Add salt and a bit of baking soda to help it soften faster.
- Once it’s caramelized fully, switch off the heat and set it aside.
- Spread the sliced bread with mayonnaise or softened vegan butter (according to preference). The mayonnaise adds a different flavor to the grilled cheese, worth a try!
- Add a layer of caramelized onions on top, vegan cheese slices, and top with the other slice.
- Cook on a flat skillet until golden brown on each side.
- If the cheese hasn’t melted then sprinkle some water on the pan and cover the sandwich with a lid. This helps vegan cheese to melt.
- Enjoy with a side of mint coriander chutney !
These fluffy vegan banana pancakes are inspired by the deep-fried Indian pancakes in India called Malpua. It uses a combination of whole fennel seeds, cardamom, and poppy seeds to flavor the pancakes and makes this taste exotic and delicious. You are in for a treat, my friend!
You can also choose to make my spiced syrup to pour on these fluffy vegan pancakes!
Why Spiced Banana Pancakes?
So, some time back, I kinda never understood the hype after pancakes. They did not taste phenomenal, and neither did they fill me up for breakfast. And it’s not that I didn’t try! I was curious to see why the Americans (and in turn all of social media) raved about it so much.
So I tried making regular pancakes, protein pancakes, and pumpkin spiced pancakes etc., partially also because I was also trying to fit into the vegan foodie space and saw a lot of oatmeal and vegan pancake situations going on. I then gave up. I mean if I needed a base to add toppings to, I would rather choose bread. Like a really good toasted sourdough, you know? I can’t be the only one!
Anyway, then I decided to change my strategy. Instead of trying to force myself to like things that were clearly attached to childhood nostalgia for most people, I decided to use the tool I have at hand: SPICES. I don’t mean chili peppers! But real whole spices. Say hello to my spiced, super Fluffy Vegan Banana pancakes spiced with real whole spices.
This whole fennel seed-cardamom-white poppy version is what really turned me into a pancake lover now.
I could eat this all day!
Ingredients and substitutions for Fluffy Vegan Banana Pancakes:
So I went with basic vegan banana pancake ingredients and then flavored it.
Basic ingredients:
- All purpose flour : You can easily sub with with whole wheat flour. Just know that the pancakes could be denser.
- Baking powder : Levener to make thee rise and fluff up.
- Ripe banana : Acts as a binder and natural sweetener for these vegan pancakes. I don’t add any other sweetener. If your banana is not ripe enough, then add a teaspoon of sugar into the batter.
- Plant milk : I used Soy milk, but feel free to use another type of plant milk.
Spices for the pancakes:
- Whole fennel seeds : We add half crushed and half whole seeds to enjoy the variety of flavor profiles obtained by changing the flavor extraction method (to learn more about spices, join my cooking courses 😉)
- Cardamom seeds : You can sub with pre-powdered cardamom, but the taste won’t be as
- White poppy seeds : Adds a unique nuttiness to the flavor. You can choose to skip it out.
For sugar syrup: Sugar, water, cardamom, saffron strands
Spiced Banana Pancake variations
To change up the spices you can use cinnamon, saffron, anise, cloves, or just cardamom
For spiced chocolate chip pancakes , add 1 cup of non-dairy chocolate chips to the batter.
For spiced berry pancakes , add around a cup of fresh or frozen berries to the batter.
How to store these Fluffy Vegan Banana Pancakes
These vegan pancakes will keep in the refrigerator for up to 5 days, in an airtight container. Simply reheat in the microwave or toaster oven until warm.
These pancakes also freeze really well! Make sure to let them cool completely, then stack them in a large ziplock bag. Try to get most of the air out of the bag, close it, and freeze. To reheat, pop them in a toaster oven or a microwave until warm with your favorite toppings.
Other breakfast recipes to try:
- Healthy Vegetable Pancakes – Vegan, Gluten-Free
- Mango Basil Breakfast Pudding
- Mango Cardamom Nice-cream
Fluffy Vegan Banana Pancakes – Spiced with Fennel, and Cardamom
Ingredients1x2x3x
For Pancakes:
- 1 banana
- 1 cup milk
- 1 tsp baking powder
- ½ tsp Kala namak or black salt use a pinch of regular salt instead
- 1 cup All purpose flour
- 1 tsp fennel seeds divided
- ½ tsp White poppy seeds
- ½ tsp ground cardamom seeds
- oil for cooking
For sugar syrup:
- 1½ cup sugar
- 1½ cup water
- ½ tsp crushed cardamom seeds
- Few strands of saffron optional
Instructions
- In a large mixing bowl sift in 1 cup all-purpose flour, ½ tsp kala namak, ½ tsp whole fennel, ¼ tsp crushed cardamom seeds, baking powder.
- In a blender add 1 banana and 1 cup milk and ½ tsp fennel seeds.
- Blend it smooth and transfer the banana smoothie mix to the bowl with the dry ingredients and mix it well.
- Make sure the batter is lump-free and set it aside to rest for 30 minutes.
- Meanwhile, prepare the sugar syrup. In a pan, add 1 cup sugar, 1 cup water, a few strands of saffron, and 1 tsp ground cardamom seeds.
- Bring this to a rolling boil then reduce the heat to a simmer.
- After 5 minutes or until the sugar syrup turns sticky in consistency, turn off the heat. Check doneness by doing the string test. If by touching with the tip of your index and thumb finger and pulling apart gets you a single string, then it is ready. If not, keep boiling it some more.
- Now heat up a seasoned skillet.
- Pour a ladle-full of the batter and cook one side on medium heat for about 2-3 minutes, or until you see bubbles on top.
- Flip and cook on the other side for another 2-3 minutes until you have golden brown sides.
- Repeat for the rest of the batter.
- Stack the pancakes on a plate, pour over the spiced sugar syrup, top with chopped pistachios and enjoy!
Nutrition
Here’s my version of Spicy Vegan Mac n Cheese made with simple and vegan ingredients. This recipe is a delicious variation of mac and cheese. In this recipe I add cumin seeds and aromatics like ginger, garlic, and green chili peppers which will elevate the flavor and provide a unique twist to the dish. Including diced carrots and other veggies adds both flavor and texture, making it even more delectable.
Mac and cheese is a beloved comfort food that has stood the test of time. Its creamy, cheesy goodness has made it a go-to dish for countless individuals. But what if I told you there’s a way to take this classic dish to a whole new level? Introducing Spicy Vegan Mac n Cheese, a mouthwatering variation that combines heat, aromatic spices, and wholesome veggies to create a flavor explosion. In this blog, I’ll guide you through the steps to create this irresistible twist on a traditional favorite.
Origin of Mac and Cheese
Originally, mac and cheese was prepared differently from modern methods. The dish can be traced back to the 14th century in Italy, where it was known as “macaroni pie.” However, the version we now associate with mac and cheese has its roots in England. The original preparation of mac and cheese involved boiling macaroni pasta until it was tender. The cooked macaroni was then layered with cheese in a baking dish. The cheese used was typically a mixture of cheddar or Parmesan. The assembled dish was then baked in an oven until the cheese melted and formed a golden crust on top. Over time, the dish evolved and made its way to America, where it gained popularity. It underwent variations in recipes and became a staple comfort food in American cuisine. Today, there are numerous versions of mac and cheese, with different cheeses, seasonings, and additional ingredients added to customize the dish to individual preferences.
Beextravegant’s Secret to Spicy Vegan Mac n Cheese
Spices and aromatics
The secret to making spicy vegan mac and cheese lies in the use of aromatics and spices. We start by infusing the dish with the flavors of cumin seeds. Fresh ginger, garlic, and green chili peppers are crushed together which complements the spiciness of the dish. These ingredients not only elevate the flavor but also infuse the sauce with a delightful kick.
Adding a veggie twist
To enhance both the taste and nutritional value, we incorporate diced carrots (and other veggies of your choice) into the dish. You can experiment with additions like green peas, string beans, cauliflower, broccoli, or potatoes – all diced into small, bite-sized pieces.
Creamy Sauce
To achieve the desired creamy and cheesy consistency in our vegan mac and cheese, we rely on a combination of vegan butter, all-purpose flour (or gluten-free flour), soy milk, and vegan cheese. I recommend using your favorite vegan cheese – whether shredded or cubed – for that gooey and indulgent experience. Although vegan cheese takes a bit longer to melt, the patience is worth it.
Ingredients and Substitutes
- 1 tbsp oil
- 1 tsp cumin seeds or ground cumin
- 3-4 large cloves of garlic
- 1-inch ginger
- 1/2 tsp ground turmeric
- 1 tsp red chili powder
- 1-3 green chili peppers (depending on heat tolerance)
- 1 carrot, diced into small pieces (you can add green peas, string beans, cauliflowers, broccoli, potatoes, etc. all diced into small pieces)
- 2 tbsp vegan butter
- 4 tbsp all-purpose flour (gluten-free flour can be used as a substitute)
- 600 ml soy milk (other non-dairy milks like almond milk or oat milk can be used as substitutes)
- 6 oz or 170 g vegan cheese (shredded or cubed)
- 12 oz or 300 g macaroni pasta or elbow pasta (gluten-free pasta can be used as a substitute)
- Handful of cilantro or coriander leaves
Ingredient Substitutes
- Oil: You can use any cooking oil of your choice such as olive oil, vegetable oil, or canola oil.
- Cumin Seeds: If you don’t have cumin seeds, ground cumin can be used as a substitute. Use ½ to 1 teaspoon of ground cumin instead.
- Veggies: You can replace carrots with other diced vegetables like green peas, string beans, cauliflower, broccoli, potatoes, or a mix of your favorite vegetables. Ensure they are cut into small pieces for even cooking.
- All-Purpose Flour: To make the recipe gluten-free, you can use gluten-free all-purpose flour or a gluten-free flour blend.
- Soy Milk: Feel free to substitute soy milk with any other non-dairy milk such as almond milk, oat milk, or rice milk.
- Vegan Cheese: Use your favorite brand and type of vegan cheese. You can choose from shredded or cubed options.
- Macaroni Pasta: If you have dietary restrictions or preferences, you can use gluten-free macaroni or elbow pasta.
Note: Adjust the quantities of spices, chili peppers, and vegetables according to your personal taste preferences and dietary needs.
How to make Spicy Vegan Mac and Cheese?
Cook the elbow pasta according to the package instructions until al dente. Drain and set aside, coated with some oil to prevent sticking.
Crush the ginger, garlic, and green chili peppers together using a mortar and pestle and set aside.
Crushed aromatics (ginger, garlic, and green chili peppers) to the pot and cook until the raw smell dissipates.
Add the diced carrots (and any other veggies) and cook for about 5 minutes on medium to medium-low heat until tender. Add the ground turmeric and red chili powder till the smell of the raw spices goes away.
Add vegan butter and let it melt. Then whisk in the flour until it forms a smooth paste.
Slowly stream in soy milk, whisking well, until fully incorporated. Let simmer for a few minutes until it thickens slightly, stirring occasionally.
Add salt, pepper, and vegan cheese to the pot, stirring well until the cheese is fully melted and the sauce is smooth and thick.
Add the cooked pasta to the sauce and stir until fully coated. Switch off the heat and stir in the chopped cilantro or coriander leaves.
Serve and enjoy your spicy and flavorful vegan mac and cheese!
I hope you enjoy making this delectable vegan spicy mac and cheese recipe! The combination of aromatic spices, creamy sauce, and perfectly cooked pasta is sure to delight your taste buds. Don’t forget to follow me for more mouthwatering recipes and culinary inspiration. Happy cooking.
Plant-Based Cooking Master Class
Check out my other recipes with a spicy twist:
- Spicy Potato dumplings
- Vegan Grilled Cheese
- Spicy Tofu Rice Stuffed Zucchini
Spicy Vegan Mac ‘n’ Cheese
Ingredients1x2x3x
- 1 tbsp oil
- 1 tsp cumin seeds
- 3-4 large cloves of garlic
- 1- inch ginger
- 1/2 tsp Ground turmeric
- 1 tsp red chili powder
- 1-3 green chili peppers depending on heat tolerance
- 1 carrot diced into small pieces (you can add green peas, string beans, cauliflowers, broccoli, potatoes, etc. all diced into small pieces)
- 2 tbsp vegan butter
- 4 tbsp all-purpose flour gluten-free if required
- 600 ml soy milk
- 6 oz or 170 g vegan cheese shredded or cubed
- 12 oz or 300 g macaroni pasta or elbow pasta gluten-free if required
- Handful of cilantro or coriander leaves
Instructions
- Cook your elbow pasta according to package instructions, al dente.
- Drain and set aside, coated with some oil to prevent sticking.
- In a mortar and pestle, crush the ginger, garlic, and green chili peppers together and set aside.
- In a medium pot, add a tbsp of oil over medium heat. Add cumin seeds and when they sizzle, become fragrant, and become a shade darker, add the aromatics (ginger, garlic, and green chili peppers) and cook it until it stops smelling so raw.
- Now add the diced carrots (and other veggies, if using) and cook it for about 5 minutes on medium to medium-low heat.
- Once the carrots are tender, add the turmeric powder and red chili powder.
- Now add the vegan butter and let it melt.
- Once completely melted, whisk in flour (gluten-free, if required) until it forms a smooth paste.
- Now, Slowly stream in milk, whisking well, until completely incorporated. Let simmer for a few minutes until it starts to thicken, stirring occasionally to prevent burning.
- Add in salt, pepper, and vegan cheese and stir well. Vegan cheese takes a bit longer to melt, so keep stirring over medium heat until fully incorporated into a nice smooth, and thick cheesy sauce.
- Add in the cooked pasta, and stir well until fully coated.
- Switch off the heat and add chopped cilantro/coriander leaves. Enjoy!
Nutrition
Vegan Grilled Cheese Sandwich with Caramelized Onions
Ingredients1x2x3x
- 1 tsp oil
- 1 onion sliced thin
- 1/2 tsp mustard seeds
- 6-7 curry leaves
- 2 green chili peppers
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 sliced sandwich bread
- 2 slices of vegan cheddar cheese
- 2 tbsp vegan mayonnaise or 1 tbsp butter for toasting the bread
Instructions
- Heat up a tsp oil in a skillet and add mustard seeds to it. Once it starts popping, add the curry leaves.
- Once the curry leaves become crispy, add the green chili peppers and sliced onions, on medium heat.
- Add salt and a bit of baking soda to help it soften faster.
- Once it’s caramelized fully, switch off the heat and set it aside.
- Spread the sliced bread with mayonnaise or softened vegan butter (according to preference). The mayonnaise adds a different flavor to the grilled cheese, worth a try!
- Add a layer of caramelized onions on top, vegan cheese slices, and top with the other slice.
- Cook on a flat skillet until golden brown on each side.
- If the cheese hasn’t melted then sprinkle some water on the pan and cover the sandwich with a lid. This helps vegan cheese to melt.
- Enjoy with a side of mint coriander chutney !
