Piccalilli and Vegan Cheese Sandwiches

Instructions

1. 1Prepare the vegetables by cutting the 500 g mixed vegetables (cauliflower, gherkins, onions) into small, bite-sized pieces.
2. 2In a large saucepan, combine 500 ml malt vinegar, 100 g sugar, 2 tbsp mustard powder, and 1 tsp turmeric. Heat this mixture over medium-high heat until it reaches a rolling boil, approximately 100°C.
3. 3Add the prepared 500 g mixed vegetables to the boiling liquid. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender when pierced with a fork.
4. 4In a small bowl, whisk 1 tbsp cornflour with 2 tbsp cold water until a smooth paste forms. Stir this cornflour paste into the simmering vegetables and sauce. Continue to cook for another 2-3 minutes, stirring constantly, until the sauce has thickened enough to coat the back of a spoon.
5. 5Remove the saucepan from the heat and allow the piccalilli mixture to cool completely. This may take at least 1 hour. Cooling is important to prevent the bread from becoming soggy.
6. 6Lay out the 8 slices of bread on a clean surface. Spread a layer of vegan butter on one side of each slice.
7. 7Assemble the sandwiches by placing a generous amount of the cooled piccalilli on the unbuttered side of 4 bread slices. Top the piccalilli with slices of the 150 g dairy-free cheddar cheese. Place the remaining 4 bread slices, butter-side up, on top of the cheese to complete the sandwiches.
8. 8Serve the Piccalilli and Vegan Cheese Sandwiches immediately.

Substitutions

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