I may have said this before, but I’m always amazed when I realize a recipe I’ve been doing for years hasn’t yet been posted. This is one of them. Welsh Rarebit is an 18th/19th century take on, essentially, grilled cheese. Any history you read about this dish acknowledges that it’s both a slur against Welshmen and that rarebit is a corruption of rabbit. For breakfast, add an egg and then you can call it a Buck Rarebit.
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Time: Less than 30 minutes active and total
2 tablespoons butter (I used Earth Balance to save a few calories)
2 tablespoons flour
1 tablespoon Dijon mustard
1 teaspoon vegetarian Worcestershire sauce
1/2 cup brown ale
7 ounces mature English/Welsh cheddar, grated
8 ounces bread, cut into 1″ slices
1. In a small pot, melt butter over low heat. Add flour and whisk until flour is incorporated and toasted slightly, about 2 minutes. Add mustard, Worcestershire sauce and brown ale. Whisk until smooth and slightly thickened, another 2 minutes.
2. Add cheddar and mix, stirring constantly, until cheese is melted, about 4-5 minutes.
3. Toast bread on both sides, and lay two slices per person on a plate. Add 1/3 cup cheese sauce per person. Serve warm.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.