Welsh Rarebit

Vegan Sandwiches

Base yield: 4 sandwiches, 2 cups sauces | Current target: 4 sandwiches, 2 cups sauces

AllergensGluten, Sesame, Soya, Mustard, Dairy

Nutrition focusContains nourishing fats

Offering noteCook with clean intention, offer with gratitude, serve as blessing.

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Ingredients

Ingredient	Base Qty	Scaled Qty	Kitchen Qty / Notes
Unsweetened plain soymilk	235 ml	235 ml	235 ml
Nondairy butter	56 g	56 g	56 g
paprika	0.5 tsp	0.5 tsp	0.5 tsp
Fine sea salt	0.5 tsp	0.5 tsp	0.5 tsp (To taste)
Dijon mustard	2 tsp	2 tsp	2 tsp
Tahini	16 g	16 g	16 g
Maca powder (optional)	15 g	15 g	15 g
Nutritional yeast	23 g	23 g	23 g
Vegan Worcestershire sauce	1 tsp	1 tsp	1 tsp
Quick-cooking oats	20 g	20 g	20 g
Cornstarch	2 tsp	2 tsp	2 tsp
4 slightly stale crusty bread rolls about 4 inches (10 cm) Wide, cut in half or 8 thick slices any slightly stale crusty Bread	–	4 slightly stale crusty bread rolls about 4 inches (10 cm) Wide, cut in half or 8 thick slices any slightly stale crusty Bread	4 slightly stale crusty bread rolls about 4 inches (10 cm) Wide, cut in half or 8 thick slices any slightly stale crusty Bread

To Make The Sauce: Combine all the ingredients in a blender. Blend until smooth. Place in a microwave-safe bowl and heat for 4 minutes, until thickened. Alternatively, cook in a saucepan over medium-high heat until thickened, about 4 minutes, whisking constantly. Remove from the heat.

Change only the Target Sandwiches cell. All scaled quantities update automatically.

Whole items may need practical kitchen rounding after scaling.

Chef-adjusted seasoning notes from the source recipe remain marked clearly.