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.
- 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.
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.