Vegan Welsh Rarebit

Name: Vegan Welsh Rarebit
Yield: 4
Cuisine: British
Ingredients: 25g coconut oil; 25g tapioca flour; 100ml strong ale; 1tsp English mustard powder; 1tsp wholegrain mustard; 1tsp white vinegar; 1tsp tamarind sauce; pinch cayenne pepper; 100g “melty” vegan cheese; 4/5 slices rustic bread; Garnishing; Chives, chopped

by Edward Daniel 15 February 2014

written by Edward Daniel 15 February 2014

Mouth-watering melty cheese with tangy tamarind, mustard, vinegar, strong ale, peppery cayenne on grilled rustic bread; Vegan Welsh Rarebit.

Dive into something moist and erotic. And, erupt.

This dish will obliterate your belief that vegan food can’t be this moreish.

Make this:

When you’re idling on your phone in bed. And, need a cheese on toast to get you out of those weary pyjamas into full on hiking clothes
When you’ve got a fancy party on. And, need a lush hors d’oeuvre to go with the wine you’re dishing out
When you’ve got a mate over for a flick and need a dish that’ll have you focussed on the chin wag but digging the grub

Vegan Welsh Rarebit was inspired when having been invited by a mate to a fancy restaurant. I was dying to return home to make my own veganised version of this simple elegant dish.

Welsh Rarebit is a traditional 18th Century British dish and is a favourite here in the UK. It is actually a glorified, enticing and visual classy cheese on toast. It can be either served as light main dish or hearty snack. This Traditional Vegan Welsh Rarebit I made a few years back but I have altered the recipe to make it gluten free. Here I use tapioca flour. I love the strong intense flavours of this Traditional Welsh Rarebit.

As a reminder this savoury dish is vegan and gluten-free.

You can find

My apple, onion and mint chutney recipe here.

What equipment to use

For this recipe, I suggest:

High-speed blender

Broiler

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x