Summary: We are continuing our celebration of St. Patrick’s Day here at the Happy Gluten Free Vegan, and today we are featuring vegan, gluten-free Irish Rarebit with Tomatoes! While some also call it Welsh Rabbit, it is most commonly referred to as "Rarebit". There are many variations of the rarebit meal, including Welsh ("Welsh" as in the country of Wales, not "Welch" as in the grape juice) Rarebit, Scottish Rarebit and Irish Rarebit.

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We are continuing our celebration of St. Patrick’s Day here at the Happy Gluten Free Vegan, and today we are featuring vegan, gluten-free Irish Rarebit with Tomatoes! While some also call it Welsh Rabbit, it is most commonly referred to as “Rarebit”. There are many variations of the rarebit meal, including Welsh (“Welsh” as in the country of Wales, not “Welch” as in the grape juice) Rarebit, Scottish Rarebit and Irish Rarebit. It generally consists of a cheese sauce over toast, with some adding other additions such as eggs or bacon. It is typically considered to be Irish Rarebit if the cheese preparation is mixed with Irish beer. Since this is a gluten-free site, go ahead and get whatever kind of gluten free beer you prefer, if it isn’t Irish, we won’t tell!

Gluten Free and Vegan Irish Rarebit

Ingredients:
•    4 tablespoons of your favorite margarine or vegetable spread
•    4 tablespoons gluten free flour
•    1/2 cup vegetable broth
•    1/2 cup of almond milk (or soy milk, if you prefer it, though it might affect the taste)
•    1 teaspoon gluten free Dijon mustard
•    1 teaspoon Agave Syrup
•    1 cup of your favorite vegan, gluten free beer (Green’s is our favorite!)
•    2 cups grated Daiya vegan cheddar cheese shreds
•    1 loaf of your favorite gluten-free bread
•    4 tomatoes

Chop your tomatoes and set aside.

Melt butter in a heavy skillet over medium heat. Stir in gluten free flour and let cook another minute, letting it just start to brown. Turn heat up to high and whisk-in the broth and almond milk until it starts to thicken. Turn heat back to medium and whisk-in the Dijon, agave syrup and the beer. Cook for an additional 2-3 minutes, whisking while it cooks. Add Daiya vegan shreds and continuously stir to both help them melt, and avoid them burning on the bottom of the pan. You may need to turn the heat up slightly to help them melt. Once the cheese is melted and the mixture is smooth, pour it over the loaf of bread and put it in the broiler. Broil until bread is browned.
Arrange each slice on a plate, and top with tomatoes.

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