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Vegan for the Holidays

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Vegetarians in Paradise
 Vegetarian Cooking with Zel

Welsh Rarebit is a long-forgotten savory treat I used to enjoy BGV (before going vegan) as a casual meal that began with a wholesome salad while the tasty sauce was warming on the stovetop. This was one of those earthy meals that involves breaking off pieces of toasted whole-wheat English muffins and dunking them into the bowl of succulent, melted cheddar cheese sauce. Every mouthful was a bite of pure saucy paradise.

I'm immensely grateful to those determined vegan foodmakers who persevered enough to succeed in turning out a great vegan cheddar cheese. Now I can once again revel in a bowl of cheese rarebit and soak up the ecstasy with my English muffins that have been waiting for just this moment. Even more special is that I can share the joy with all who visit my cyber kitchen. This simple dish makes an ideal light meal to start the new year on a wholesome path.

To boost the nourishment and make this a truly wholesome meal, briefly blanch some broccoli and cauliflower florets, whole string beans, and whole button mushrooms to enhance the dunking fun.


Yield: 3 servings

    1 1/2 cups unsweetened soymilk
    1/4 cup dry red wine such as cabernet sauvignon
    2 to 3 teaspoons fresh lemon juice
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    Pinch cayenne (optional)

    1 1/2 cups grated vegan cheddar cheese

    1 to 2 tablespoons cornstarch
    1 to 2 tablespoons water

    3 to 4 whole-wheat English muffins, lightly toasted

  1. Combine the soymilk, red wine, lemon juice, salt, garlic powder, onion powder, and cayenne, if using, in a 2-quart saucepan. Bring to a boil over medium-high heat, watching carefully to avoid a messy boil-over.
  2. Add the grated cheddar cheese and stir well with a wire whip until the cheese is completely melted. Reduce the heat slightly to keep the sauce gently simmering.
  3. In a small cup or bowl, combine the cornstarch and water and stir well to form a runny paste. Add the paste to the gently bubbling rarebit sauce and stir for 1 minute until thickened to desired consistency.
  4. Spoon the rarebit into 3 bowls and serve with the toasted English muffins for mopping up the sauce.

Click here for past cookingwithzel@home.comeonin recipes

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