Vegan Tuno Melt Ⓥ

INGREDIENTS:

• 15.5 oz can Garbanzo beans, drained, rinsed & mashed
• 2 small celery stalks, diced
• 1/4 white onion, diced
• 3 scallions, diced
• 1/2 cup shredded carrot
• 1/4 cup craisins
• 3 cloves garlic, minced
• 1/2 lemon, the zest & the juice
• 1/4 sheet Nori or more, crumbled into a sprinkle consistency
• 4 tbsp vegan Mayonnaise
• 2 tsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 paninis
• 1/2 cup vegan shredded cheese or slices

METHOD:

• Drain, rinse & add the garbanzo beans/chickpeas to a large mixing bowl & mash them well. You can save the liquid (Aquafaba) to use as a vegan egg replacement in baking recipes.
• Prepare the Tuno by adding the celery, onion, garlic, green onion, shredded carrots, crinkled Nori & craisins to the mashed chickpeas & mix well.
• In a separate bowl, add the vegan mayonnaise, lemon zest, lemon juice, nutritional yeast, garlic powder, salt & pepper & mix well. Add the dressing to the mash & mix well.
• Add the Tuno salad to 4 open faced paninis & sprinkle them with vegan cheddar cheese shreds. Place them on a baking sheet lined with silicone mats or parchment paper & add them to the toaster. I toasted mine for 2 rounds on setting 4 out of 4. Temperatures will vary so heat them until the cheese melts. Serve hot!