The perfect soup partner is here, my friends: the vegan tuna melt! We love sandwiches, and this vegan version of a “tuna sandwich” is no different. This classic sandwich is comforting, creamy, cheesy, and packed with fiber!
Even better? You can make it in just 30 min and with only nine ingredients that you already have! Let’s cook lunch!
How to make a vegan “tuna” melt
This delicious sammie begins with fiber-rich chickpeas. The taste is remarkably similar to canned tuna, and the nutty flavor we love makes it a great substitute.
We mash chickpeas with a fork, then mix them up with creamy Vegan Mayo and zesty Dijon mustard. Then, we add diced shallots and dill pickles. And, of course, salt and pepper. YUM.
The vegan “tuna,” once mixed, is super creamy! The vegan “tuna” is incredibly creamy once assorted!
We then spread vegan butter onto one side of the bread to get more toasty. Any bread works in this recipe! All types of bread work well, including white, wheat, or sourdough.
You can also use your favorite vegan cheese or make our Easy Cheddar Cheese to add extra meltiness.
We assemble the vegan tuna melt in a pan. Bread, cheese “tuna,” bread, flip! We prefer our bread to be toasty or caramelized. And we let the cheese get nice and melty.
- 1 batch Easy Vegan Cheddar Cheese (or sub 4-8 slices store-bought vegan cheese — we like Chao)
- 1 (15-oz.) Can chickpeas that have been thoroughly rinsed?
- Follow Your Heart Vegenaise is a store-bought vegan mayonnaise that we recommend.
- 1 tsp Dijon mustard
- Use 1/8 teaspoon each of sea salt and pepper
- Use 1-2 tablespoons finely chopped red onion (or substitute shallot)
- Finely chopped dill pickles, 2 Tbsp
- Eight slices of sandwich bread (any type of bread, including gluten-free, will work)
- We like Miyokos vegan butter.
- Start making the Simple Vegan Cheddar cheese now if you haven’t yet. It’s time for a sandwich!
- Rinse and drain chickpeas thoroughly, then pat them dry using a kitchen towel. This will remove any excess liquid. Use a fork or potato masher to mash the chickpeas until there are no large chickpea pieces left, but not so smooth that it is pasty.
- Add the mustard, pickles, shallots, salt, and pepper to the chickpeas and thoroughly mix. Add more mayonnaise if you want it creamier, more Dijon if you like brighter flavors, and black pepper if you prefer a little kick.
- Heat a medium non-stick or cast iron skillet on medium heat.
- Butter one side of every slice of bread. Place a piece of bread, butter side up, in the hot skillet. Spread a layer of semi-thick vegan cheddar cheese (3-4 Tbsp), or a few slices of store-bought cheese, on top of the bread. Spread out the “tuna” evenly using a fork. On top of the “tuna,” place another slice of butter-side-up bread.
- Check the underside of your bread to see if the toast is getting nice and golden. Flip the sandwich once the bottom piece of bread has turned golden. Continue cooking for 2-3 more minutes until both sides of the bread are golden brown and crispy and the cheese is melted and gooey. (Covering the pan will help to melt the cheese. Lower the heat if the browning happens too fast.
- Enjoy! These sandwiches are delicious with soups or salads.
- Fresh is best. You can make the “tuna” and store it in a container sealed in the fridge for up to 2-3 days. This product is not freezer-friendly.