Vegan Caprese Panini
A plant-based twist on the classic Caprese: juicy tomatoes, creamy vegan “mozzarella,” fresh basil, and a light balsamic touch, pressed between crispy bread with olive oil. Simple, elegant, and satisfying.
Prep: 10 minutes
Cook: 8–10 minutes
Total: ~20 minutes
Ingredients
2 ciabatta rolls or panini bread (sliced)
1 large ripe tomato, sliced
½ cup vegan mozzarella (slices or shredded)
Fresh basil leaves
1–2 tbsp olive oil
1 tsp balsamic glaze or balsamic vinegar
Salt & black pepper to taste
Optional Add-ons
Roasted red peppers
Thin zucchini slices (grilled)
Olive tapenade
Instructions
1️⃣ Prepare Filling
Lightly season tomato slices with salt & pepper
Layer vegan mozzarella, tomatoes, basil, and optional veggies
2️⃣ Assemble Panini
Brush outer sides of bread with olive oil
Drizzle balsamic glaze lightly inside
Close sandwich
3️⃣ Grill
Heat panini press or skillet over medium heat
Press and grill 4–5 minutes per side until golden and crispy and cheese is melted
4️⃣ Serve
Slice warm
Optional drizzle of olive oil or balsamic on top
Tips
Use firm tomatoes to avoid soggy bread
Low-moisture vegan mozzarella melts best
Add a thin layer of hummus for extra creaminess
Frequently Asked Questions
Q: Can I make it without a panini press?
Yes — use a skillet and press with a heavy pan.
Q: Is it healthy?
Yes — olive oil, fresh vegetables, plant-based protein.
Q: Can I make it gluten-free?
Yes — use gluten-free panini bread.
Nutritional Information
Calories: 360 kcal
Protein: 10 g
Carbs: 42 g
Fat: 16 g
Fiber: 5 g