A cheese pull depends on moisture and heat, and this plant-based alternative needs both to work. Broiled over tomato sauce on toasted bread, the starch binds and the coconut oil emulsifies into something close to melted cheese. It's fast, filling, and built entirely from what you have.

Serves 2. 20 minutes, 15 at the stove.

About 520 calories a serving, 24 g protein, 54 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Heat 1 tablespoon oil in a small pot over medium heat. Dice 1/2 medium onion and mince 2 cloves garlic, then cook them together until the onion softens, about 3 minutes. Pour in one 14-ounce can crushed tomatoes, add a pinch of salt and pepper, and simmer for 8 minutes while you prepare the bread.8 min
2. Toast 4 thick slices of bread in the toaster or under the broiler until golden, then lay them on a sheet pan. Spread 1 tablespoon butter across all four slices.
3. Spoon the tomato sauce evenly over each slice of toast. Tear 8 ounces of the cheese alternative into uneven pieces about the size of coins and scatter them over the sauce, leaving small gaps so heat reaches the bread underneath.
4. Slide the sheet pan under a preheated broiler on high and broil until the cheese pulls apart and browns in spots, about 4 minutes. The starch should soften and the coconut oil will carry the salt and olive extract into strands that mimic melted cheese. Serve hot.4 min

Note A fried egg on top stretches this to a full supper. Leftovers keep in the fridge for two days and reheat under the broiler. Serve with a green salad or pickled vegetables on the side.