Bombay Chilli and Lentil Vegan Cheese Toastie


Bombay chilli and lentil vegan cheese toastie

Makes: 4
Preparation Time: 10 Minutes
Cook time: 15 minutes

Recipe provided by Whitworths


1 tsp Chaat Masala or Garam Masala
½ red pepper, finely diced
½ red onion, finely diced
20g mint leaves, roughly chopped
20g coriander leaves, roughly chopped
1 red birds eye chilli, finely sliced
1 lemon, juiced
2 tsp mango chutney
1 tsp nigella seeds
Pinch of salt and black pepper
60g vegan butter
8 slices of soft wholemeal bread
8 slices of Vegan Cheese
1 pouch Whitworths Protein by Nature Indian Lentil Dhal
2 beef tomatoes, sliced


  1. In a small bowl mix together the Chaat Masala, red pepper, red onion, mint leaves, coriander leaves, birds eye chilli, lemon juice, mango chutney, nigella seeds and a pinch of salt and pepper
  2. Spread half the vegan butter generously on each slice of bread. Top each slice with the vegan cheese and spread a layer of the spice mixture on four slices; divide the Whitworths Protein by Nature Indian Lentil Dhal between the other four slices, topping with the sliced tomato.
  3. Make four sandwiches by lightly pressing the slices together. Spread the rest of the butter on the outsides of the sandwiches.
  4. Use a toasted-sandwich maker if you have one. Alternatively, heat a large non-stick frying pan over a medium heat. Add one sandwich at a time. Cover with the lid and allow to cook for 2.5 minutes or until the base goes crispy and golden brown. Turnover and repeat.
  5. Serve warm with chutney, ketchup and/or vegan yogurt with a splash of hot sauce

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