Vegan Tuna Panini
Savor the perfect balance of creamy, zesty, and savory flavors with this irresistible Vegan Tuna Panini recipe! A plant-based twist on the classic tuna sandwich, this panini features a protein-packed chickpea "tuna" filling infused with bright lemon juice, tangy Dijon mustard, crunchy celery, and a hint of ocean-like flavor from crumbled nori and capers. Layered with vegan cheese, fresh baby spinach, juicy tomato slices, and toasted to golden perfection, this quick and easy recipe delivers a gourmet experience in just 20 minutes. Whether you're making lunch for two or whipping up a hearty snack, this dairy-free and meatless recipe is sure to please vegans and non-vegans alike. Perfect for busy weekdays or casual weekend meals, the Vegan Tuna Panini is a bold and flavorful option that’s easy to customize and guaranteed to satisfy!
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Recipe Information
Ingredients
- 1 can (15 oz), drained and rinsed Chickpeas
- 3 tablespoons Vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 stalk, finely chopped Celery stalk
- 2 tablespoons, finely diced Red onion
- 1 tablespoon, roughly chopped Capers
- 1 small sheet, finely crumbled Nori sheet
- 0.5 teaspoon (adjust to taste) Salt
- 0.25 teaspoon Black pepper
- 2 slices per sandwich Vegan cheese slices
- 0.5 cup per sandwich Baby spinach leaves
- 2 slices per sandwich Tomato
- 2 slices per sandwich Vegan-friendly bread
- 1 teaspoon per slice (for grilling) Olive oil or vegan butter
Instructions
In a medium mixing bowl, mash the chickpeas with a fork or potato masher, leaving a few chunks for texture.
Stir in the vegan mayonnaise, Dijon mustard, lemon juice, chopped celery, diced red onion, capers, and crumbled nori sheet. Mix well.
Season the chickpea 'tuna' mixture with salt and black pepper to taste. Set aside.
Spread a thin layer of olive oil or vegan butter on one side of each bread slice.
Place the bread slices oil-side-down on a cutting board or work surface. On the non-oiled side, layer each sandwich with a generous scoop of the chickpea 'tuna' mixture, followed by baby spinach leaves, tomato slices, and vegan cheese slices.
Top each sandwich with another slice of bread, making sure the oiled side is facing outward.
Heat a panini press or a non-stick skillet over medium heat. If using a skillet, place a heavy pan or spatula on top of the sandwich to press it down.
Cook for 2-3 minutes on each side, or until the bread is golden and crispy, and the cheese has melted.
Remove the panini from the heat, slice each in half, and serve immediately. Enjoy your Vegan Tuna Panini!
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2984 mg | 130% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 32.2 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1695 mg | 36% | |
*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.
