Makes 1 Serving

As the mornings get cooler and the evenings get darker, our gardens are receiving the unpleasant reminder that winter (ugh) is coming. This lunch was inspired by the tough remaining basil and tomato plants that have managed to combat the chilly October air. Nothing soothes a cold soul like a big bowl of hot soup and a grilled cheese. We paired this dairy-free elevated grilled cheese with a bowl of veggie minestrone soup. (yum)


  • 2 Eggcitables “eggs” made into patties
  • 2 slices of multigrain bread
  • 1 tbsp of vegan butter
  • ¼ shredded vegan cheese (or 2 slices)
  • 10 basil leaves, chiffonade
  • 1 tomato, sliced


Whisk Eggcitables and cook using the “omelette” instructions:

Fry Eggcitables mixture in ½ tsp of oil (or non-stick pan) over medium heat for 4-6 minutes.

Use a silicon mold or greased mason jar tops to form patties.

Spread 1 tbsp of vegan butter on one side of each slice of bread. Heat small-medium sized pan over medium heat. Place one slice on the pan, buttered side down and then stack toppings… vegan cheese, basil, tomato, Eggcitables, second slice (butter side up).

Cook until bottom is toasted to your liking, then flip and toast until done.

*Be careful flipping the grilled cheese so the toppings don’t fall out. We also recommend using a grilled cheese press to hold the sandwich together.

Pair with your favourite soup or salad and enjoy!