Try this vegan version of a pimiento cheese sandwich, a sandwich specialty from down South.Heat a grill pan over medium-high heat. Grill 4 slices of sourdough bread for two minutes on each side, until lightly browned. I had a bit of trouble finding a pre-packaged sourdough that would work for this recipe - the ones on offer from popular companies like Pepperidge Farm contained a whole host of vegan no nos, starting with nonfat milk and going downhill from there. Plus, I tend to stay away from any bread with an ingredient list that long....
Luckily, the whole grain sourdough from The Baker was vegan. I love their other breads, too: http://www.thebakerorganic.com/home
Slice a garlic clove in half. Discard one of the halves, and rub the other over one side of each of the four bread slices.
In a small bowl, combine 1/2 cup shredded vegan Monterey Jack cheese (such as the one from Vegan Gourmet: http://www.imearthkind.com/Main.htm), 2 tablespoons vegan mayonnaise, a teaspoon and a half finely chopped green onions and a teaspoon and a half finely chopped pickled jalapenos (look for these either with pickles or in the Mexican food section of a grocery store).
For vegan mayonnaise, I go with Spectrum's Light Canola Mayo, which is certified eggless and vegan. But there's plenty of other options on the market - Vegenaise, Nasoya etc. As is so often the case with vegan alternatives, these not only have the benefit of being cruelty free, but are better for your health too!
Spread about 3 tablespoons of the 'cheese' filling onto two of the bread slices, garlic side up. Place the other two bread slices on top of the sandwiches, garlic side down. Each of the two sandwiches is 360 calories.
Cost:
sourdough bread $2.69
vegan mayonnaise $3.99
pickled jalapeno $0.99
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