Vegan Steak Panini
Savor the ultimate comfort food with this Vegan Steak Panini, a mouthwatering twist on a classic favorite! Perfectly seasoned plant-based steak strips and sweet caramelized onions are tucked between crusty ciabatta rolls or sourdough bread, layered with creamy vegan mayo Dijon spread, melty vegan cheese, and fresh baby spinach or arugula. Each bite delivers a burst of smoky and tangy flavors, enhanced by the subtle kick of balsamic vinegar and the golden, crispy finish from the panini press or grill. Ideal for quick lunches or casual dinners, this hearty sandwich is ready in just 35 minutes and guaranteed to impress vegans and non-vegans alike. It’s the ultimate plant-based steak sandwich experience designed for easy preparation and maximum flavor!
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Recipe Information
Ingredients
- 200 grams Plant-based steak strips
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 slices Vegan cheese slices
- 1 cup Baby spinach or arugula
- 2 tablespoons Vegan mayonnaise
- 1 tablespoon Dijon mustard
- 4 slices Ciabatta rolls or sourdough bread
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the plant-based steak strips and cook for 5-7 minutes, stirring occasionally, until browned and heated through. Remove from the skillet and set aside.
Thinly slice the yellow onion. In the same skillet, add the remaining tablespoon of olive oil and the sliced onion. Cook over medium-low heat for 10-12 minutes, stirring frequently, until the onions are soft and caramelized.
Add the balsamic vinegar to the caramelized onions and stir for another 1-2 minutes until fully absorbed. Season with salt and black pepper, then set aside.
In a small bowl, mix the vegan mayonnaise and Dijon mustard to create a creamy spread.
Assemble the panini by spreading the mayonnaise-mustard mixture on one side of each bread slice or ciabatta roll. Layer with a handful of baby spinach or arugula, vegan cheese slices, caramelized onions, and cooked plant-based steak strips. Top with the other bread slice.
Heat a panini press or grill pan over medium heat. If using a grill pan, place the sandwich on the pan and press down with a heavy object like a weighted skillet. Cook for 3-5 minutes on each side until the bread is golden and crispy, and the cheese has melted.
Slice the panini in half and serve warm. Enjoy!
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 13.0 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
