Very good to everyone! Today I come with the recipe for my meal / morning craving: a delicious vegan Panini with homemade potato cheese. I was showing it to you today on Instagram and you asked me, it’s nice… I’ll tell you:

Since I was little I have been a big fan of Panini, when I eat them it brings back the memory of when my mother bought them frozen and we ate them as a family. Those had meat, we made them in the microwave and, honestly, they are never as good as the homemade ones. Over time I adapted the recipe and I have found a way to make them at home, in a vegan version and on top of that: healthier and very cheap to prepare. 


Two small rustic breads – sandwich size
1/2 bowl of cooked chickpeas
1 large or 2 medium potatoes (the size of two fists, more or less)
1 garlic
Nutritional yeast (not required, but highly recommended as it gives the aroma of cheese)
Oil of olive
Sweet Paprika
Hot Paprika

Step by step

  1. Peel and cut the potato into medium cubes. We put it to cook in a pot with boiling water and leave it at a gentle boil for about 15 minutes, or until they can be easily pierced with a fork.
  2. Meanwhile, cut the bread and spread with tomato sauce all over the base. We reserve.
  3. On the other hand, we take 1/2 bowl of cooked chickpeas and add a touch of hot paprika, another touch of cumin and generous sweet paprika. Mix well and set aside.
  4. In a mixing bowl, place the garlic, a generous splash of olive oil and the potato.
    We cook the potatoes and spice the chickpeas.

    We cook the potatoes and spice the chickpeas.

  5. Add half a handful of nutritional yeast to the potato, salt to taste, cover halfway up the potato with water and, finally, add a long squirt of lemon.
  6. Brush until a dense, smooth and creamy cream remains. Check the taste and add more nutritional yeast, lemon, salt or garlic depending on your taste.
    We prepare homemade vegan cheese.

    We prepare homemade vegan cheese.

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  7. Place the potato ‘cheese’ and the chickpeas on the buns, grease with a drizzle of olive oil on top and season with a pinch of salt and oregano
  8. We put it in the oven lit from above, at 200 degrees, until the chickpeas are roasted and the potato ‘cheese’ is lightly gratin. About 15 minutes approximately.
    We assemble the vegan panini with the potato cheese and the chickpeas.

    We assemble the vegan panini with the potato cheese and the chickpeas.

  9. And that’s it! Serve hot and enjoy every bite.
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