Vegan Toastie
Ingredients
- 1 tsp garlic granules
- 1/2 tsp smoked paprika
- 2 large handfuls baby spinach, washed
- 1/4 red onion, cut into thin slices
- sacla_au dairy free red pesto
- grated vegan cheese
- salt and pepper
Preparation
Preheat the oven to 180c
Remove the seeds from the pumpkin and cut into 2cm chunks
Place on a baking tray with a drizzle of olive oil, garlic, paprika and a good sprinkle of salt then toss
Bake for 25 mins or until very tender and soft
Meanwhile, add washed spinach to a medium saucepan with a splash of water
With the lid of simmer for approx 5 minutes or until vibrant green and softeneed
Once the pumpkin has cooked turn off the oven and heat a large skillet over a medium flame
Butter (with vegan butter, margarine or oil) the bread and place 2 pieces onto the hot pan (buttered side facing down)
Turn the heat to low
Add a around 1 tbsp red pesto to each piece of bread and spread
Top with vegan cheese and onion then carefully place on a thick layer of the roast pumpkin
Season and then divide teh sauteed spinach between the two sandwiches
Top with remaining slices of bread, butter side facing up
After 5 minutes carefully flip and cook for a further 5 minutes on the other side
Remove from the heat and enjoy