Vegan Mushroom & Pesto Panini

Vegan Mushroom & Pesto Panini

Looking for new vegan sandwich ideas to keep it fresh? Try our vegan mushroom panini recipe with pesto. It uses meaty mushrooms with a tasty homemade vegan pesto for a delightful vegan lunch.

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The delicious combination of homemade cashew pesto and mushrooms makes for a satisfying and nutritious vegan lunch in this tasty vegan mushroom panini recipe. 

The vegan pesto is made from cashew nuts which are rich in essential minerals and vitamins. Cashew nuts are a good source of copper, magnesium, and manganese which are important for energy production, brain health, immunity, and bone health. 

The mushrooms are a good source of vitamin B, D and selenium, which support your immune system too. Mushrooms also take flavour very well, and our pesto is full of flavour and provides a sauce to give the crisp vegan panini a layer of moisture.

Have the vegan mushroom panini recipe on its own or serve with a salad.

Total Time: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 1

Rating:  

Total Time: 15 minutes

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • 25 25 g vegan margarine
  • 200 200 g button mushrooms, sliced
  • 1 1 onion, sliced
  • large handful of fresh flat-leaf parsley, chopped
  • 1 1 vegan ciabatta loaf
  • olive oil, for brushing
  • salt and pepper
  • For the vegan pesto:
  • 55 55 g cashew nuts
  • 35 35 g fresh basil leaves
  • 2 2 garlic cloves, crushed
  • 4 4 Tbsp tbsp olive or hemp oil
  • salt and pepper

Method

  1. To make the pesto, lightly toast the cashew nuts in a dry, heavy-based pan until they begin to brown.
  2. Place the toasted cashews, basil, garlic, oil and salt and pepper to taste into a food processor and pulse to a rough paste. Alternatively, chop the cashews and basil finely and use a pestle and mortar to grind all the pesto ingredients to a paste.
  3. Melt the margarine in a frying pan over a low heat and gently fry the mushrooms, onion and chopped parsley for 5 minutes, or until the onion is soft. Season to taste with salt and pepper.
  4. Slice the ciabatta loaf lengthways and then slice each piece in half widthways. Lightly brush the outsides of the bread slices with olive oil.
  5. Divide the pesto into four portions and spread onto the cut side of each bread slice. Divide the warm mushroom mixture between two bread slices then sandwich with the other two slices.
  6. Heat a dry griddle pan and cook the sandwiches for 2–3 minutes on each side, pressing down firmly to flatten them and produce griddled stripes.

Looking for new vegan sandwich filling ideas?

Discover 10 tasty vegan sandwiches for healthy lunches that aren’t falafel.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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