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.