Description
Sautéed fajita veggies + vegan cheese + gluten free bread = my idea of the perfect lunch!
Ingredients
Scale
- 4 slices Canyon Bakehouse Gluten Free Heritage Style Whole Grain Bread
- 4 slices vegan cheese (we use this brand)
- 4 tbsp olive oil
- 2 cloves of garlic, minced
- 1 jalapeño, seeds removed, minced
- 1/2 large red onion, thinly sliced
- 1/2 large yellow pepper, thinly sliced
- 1/2 large red pepper, thinly sliced
- 1 1/2 portobello mushroom caps, sliced lengthwise
- 1/2 large zucchini diced
- 2 tbsp chopped fresh cilantro
- 1 tsp chili powder
- 1 tsp mesquite powder (optional)
- 1/2 tsp cumin
- 3/4 tsp salt
- Optional: 1/2 of an avocado, sliced
Instructions
- Sauté garlic, jalapeño and onion in olive oil over medium until softened and fragrant (stirring frequently to prevent burning) .
- Add chili powder, mesquite, cumin and salt, stir to coat. Add the peppers, mushrooms, and zucchini and sauté until all vegetables are softened.
- Brush oil on both sides of each slice of bread. Start with a layer of vegan cheese, then sliced avocado, and then a layer of fajita veggie mix to sandwich and press in panini press until cheese is melted. If you don't have panini press, cook in a regular fry pan, placing a lid on top of the sandwich to lightly press down. Flip sandwich halfway through cook time to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
Nutrition
- Serving Size: 1/2 Panini
- Calories: 647
- Sugar: 10.2 g
- Sodium: 1738.4 mg
- Fat: 45.6 g
- Saturated Fat: 8.3 g
- Trans Fat: 0 g
- Carbohydrates: 53.8 g
- Fiber: 8.5 g
- Protein: 9.2 g
- Cholesterol: 0 mg