Vegan Grilled Cheese and Basil Polenta Sandwiches

11 150 168
Ingredients Minutes Calories
Prep Cook Servings
1 h 40 min 50 min 4
Vegan Grilled Cheese and Basil Polenta Sandwiches
Health Highlights


426 gm Coconut milk, sweetened (full fat, for mozzarella)
5 tbsp Seaweed, agar, dried (for mozzarella)
1 tsp Sea Salt (for mozzarella)
1 tsp White balsamic vinegar (for mozzarella)
4 tsp Arrowroot flour (or tapioca flour, for mozzarella)
1 1/2 tsp Nutritional yeast (for mozzarella)
3 cup Vegetable stock/broth, low sodium (or water, for polenta)
1 cup Polenta, dry (use instant if you can find it, for polenta)
2 clove(s) Garlic (minced, for polenta)
1 cup Thai basil, fresh (about 1 handful, for polenta)
1 pinch Salt (for polenta)


To make sandwiches:
1. Remove polenta from loaf pan (by pulling up nonstick baking paper).
2. Cut into squares or triangles.
3. Heat a little olive oil on skillet on medium-high heat, add sandwiches. Grilling on both sides for five minutes.


Nutrition Facts

Per Portion

Calories 168
Calories from fat 21.1
Calories from saturated fat 20.1
Total Fat 2.3 g
Saturated Fat 2.2 g
Trans Fat 0
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 8.1 g
Cholesterol 0
Sodium 715 mg
Potassium 117 mg
Total Carbohydrate 34 g
Dietary Fiber 2.5 g
Sugars 3.7 g
Protein 4.3 g

Dietary servings

Per Portion

Grain 1.8

Energy sources