Vegan Panini Recipe Easy

Vegan Panini Daily Vegan Meal

WebOct 27, 2019 · Place cheese, grilled mushrooms and onions, fresh spinach, tomatoes, and avocado on the bread. Put your sandwich on your panini …

1. Warm your panini press if you have one. If you don't have one, you can cook the sandwich in a pan, and place another pan on top of the sandwich to compress it while it cooks (you'll need to flip the sandwich halfway through cooking with this method).
2. In a small pan cook your sliced mushrooms, slice of onion, and 1 tsp marjoram on medium heat for 3-4 minutes.
3. Butter 2 slices of bread (butter will be on outside of sandwich).
4. Construct your sandwich. Place cheese, grilled mushrooms and onions, fresh spinach, tomatoes, and avocado on the bread.

Preview

See Also:

Show details

Cheesy Veggie Panini Recipe [Kale & Caramelized …

WebFeb 3, 2021 · Step 1: Sauté the kale with the garlic, crushed red pepper, olive oil, and a dash of salt until it’s wilted. Step 2: In 1 tsp olive oil, sauté …

1. Sauté the kale with the garlic, crushed red pepper, olive oil, and a dash of salt until it's wilted.
2. In 1 tsp olive oil, sauté the onions until they are caramelized and golden brown.
3. Assemble your sandwiches! Spread 1 clove of roasted garlic on one side of the sandwich. Top with 1 oz fontina cheese per sandwich, 1/4 of the caramelized onion mixture, 1/4 of the kale, and a dash of salt/pepper to taste.
4. Grill in a panini press or a skillet until the cheese is melted and the bread is crispy on the outside/soft on the inside.

Preview

See Also:

Show details

Vegan Balsamic Veggie & SunDried Tomato Hummus …

WebMar 22, 2017 · Add the bell pepper, zucchini, and onion. Cook, flipping occasionally, until the veggies just begin to become tender and brown in …

1. Place the chickpeas, olive oil, lemon juice, tahini, and garlic into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. You can thin the mixture with 1 to 2 tablespoons of water if needed, but you'll want to keep it relatively think so it works to bind the sandwich. Add in the sun-dried tomatoes and pulse until they're finely chopped. Season with salt to taste.
2. Coat the bottom of a large skillet with olive oil and place it over medium-high heat. Add the bell pepper, zucchini, and onion. Cook, flipping occasionally, until the veggies just begin to become tender and brown in spots, about 2 to 3 minutes. Pour the balsamic vinegar over the veggies and cook until it thickens and forms a sticky coating on the veggies, about 2 to 3 minutes more. Sprinkle with salt and pepper to taste. Transfer the veggies to a plate.
3. Slather one side of each bread slices with sun-dried tomato hummus. Pair up the slices and stuff each pair with a fourth of the balsamic veggies and a small handful of arugula or baby spinach.

Preview

See Also:

Show details