I think we can all agree that nothing beats a toastie, and here are four of my favourites. They are all packed with flavour and super easy to make.

When making toasties, I always recommend using a good-quality sourdough and slicing it yourself to ensure you have nice, thick pieces of bread.

Buttering the outside of your bread will also result in a golden colour and amazing crunch.

I always use a sandwich press for these recipes – it is easy to use, heats up quickly and creates the crispiest toasties.

Make sure you preheat your sandwich press before you pop the toastie in for maximum crunch.

Spicy pepperoni toastie

​If you love spice, this toastie is for you. The vegan pepperoni and cheese are accompanied by jalapenos, onion and tomato, which makes for a delicious brekkie or lunch.

INGREDIENTS

• 1 tbsp vegan butter
• 2 slices sourdough bread
• 1 tbsp cashew cheese
• 1 slice vegan cheddar cheese
• 4 slices tomato
• 1 slice whole onion, rings separated
• 4 slices vegan spicy pepperoni
• 3 slices pickled jalapeno
• pinch of freshly ground black pepper

METHOD

1. Spread the vegan butter on one side of the sourdough slices.
2. Top one of the unbuttered sides with the cashew cheese, cheddar cheese, tomato, onion, pepperoni, jalapeno and black pepper. Top with the other bread slice, buttered-side up.
3. Toast in a preheated sandwich press until golden and crisp or cooked to your liking.

Serves 1

Mushroom, chive and three cheese toastie

Mushrooms are such a staple vegetable in my household, and they are perfect in this toastie. Accompanied by chives and three different types of vegan cheese, this is packed with flavour and will leave you feeling incredibly satisfied.

INGREDIENTS

• 1 tsp olive oil
• 3 brown cup mushrooms, cut into 5mm thick slices
• pinch each of sea salt and freshly ground black pepper
• vegan butter or olive oil, for spreading
• 2 slices sourdough bread
• 5 chives, snipped
• 20g vegan cheddar cheese, sliced
• 3 tbsp grated vegan mature cheddar
• 1 tbsp cashew cheese
• pinch of dried chilli flakes

METHOD

1. Heat the olive oil in a small frying pan over medium-high heat.
2. Add the mushroom, salt and pepper and saute for 3-4 minutes, until golden and slightly crisp around the edges.
3. Remove the pan from the heat. Spread the vegan butter or olive oil on one side of the sourdough slices.
4. Top one of the unbuttered sides with the mushroom, chives, cheeses and chilli flakes. Top with the other bread slice, buttered-side up.
5. Toast in a preheated sandwich press until golden and crisp or cooked to your liking.

Serves 1

Avocado, kale and pesto toastie

In my opinion, you can’t go past pesto on a toastie. It is so flavourful and you only need a small amount for it to hit the spot. Accompanied by two of my other favourite ingredients, avocado and kale, this simple toastie is one I make often.

INGREDIENTS

• 1 tbsp vegan butter
• 2 slices sourdough bread
• 1 tbsp vegan pesto
• ½ cup finely chopped kale
• ¼ avocado, sliced
• 1 slice vegan cheddar cheese
• freshly ground black pepper, to taste
• dried chilli flakes, to taste

METHOD

1. Spread the vegan butter on one side of the sourdough slices.
2. Top one of the unbuttered sides with the pesto, kale, avocado and cheddar cheese. Season with black pepper and chilli flakes to taste, then top with the other bread slice, buttered-side up.
3. Toast in a preheated sandwich press until golden and crisp or cooked to your liking.

Serves 1

Baked bean and cheese toastie

​I love baked beans on toast, but I love them even more in a toastie with cheese. Use leftovers from my cheesy baked beans and enjoy this throughout the week!

INGREDIENTS

• 1 tbsp vegan butter
• 2 slices sourdough bread
• ½ cup leftover baked beans
• 3 tbsp grated vegan cheddar
• pinch of freshly ground black pepper

METHOD

1. Spread the vegan butter on one side of the sourdough slices.
2. Top one of the unbuttered sides with the leftover baked beans, the cheese and black pepper.
3. Top with the other bread slice, buttered-side up. Toast in a preheated sandwich press until golden and crisp or cooked to your liking.

Serves 1

This is an edited extract from Simple (Mostly) Vegan Kitchen by Ellie Bullen, published by Plum, RRP $39.99. Photography by Ellie Bullen. Buy now