Vegan Avocado “Tuna” Melt

Happy Wednesday!

Today I bring to you a recipe that encompasses the true meaning of veganizing a recipe! A classic comfort food like a tuna melt made vegan for all of us to savor! For this recipe I used one of my favorite vegan products, vegan toona. I buy mine at my local whole foods but I will add a link to buy online as well. It is definitely the best “fake” animal product that I have tried. This recipe is easily customizable and doesn’t take much time. Perfect for a yummy lunch or snack!

Let’s get into the recipe!

INGREDIENTS

  • 4 slices of your favorite gluten-free bread
  • 1 can of vegan toona
  • 3 tablespoons of vegan mayo
  • 1/2 of an avocado
  • 1/2 cup of vegan shredded cheese
  • 1 or 2 tablespoons of balsamic vinegar
  • *optional*¬† 3 tablespoons of alfalfa sprouts
  • salt and pepper to taste

DIRECTIONS

  1. Preheat your oven to 400 degrees F.
  2. First, let’s start off by making our “tuna” mixture. Drain one can of vegan toona and add it into a small mixing bowl with your mayo, avocado and seasoning. Mash together until everything is well combined.
  3. Brush your slices of bread with olive oil and place them in a large skillet on medium heat to brown.
  4. Slice your tomato into thin rounds and set aside until your bread is golden brown.
  5. Once your bread has crisped up a bit it is time to assemble! Lay your bread on a baking sheet and spread a generous amount of your “tuna” mixture onto the bread.
  6. Next add on your shredded cheese and alfalfa sprouts.
  7. Top with a tomato slice and a tiny drizzle of balsamic vinegar and place your toasts in the oven for 15 minutes or until the cheese is melted.
  8. Once they are are ooey gooey and golden brown, take them out of the oven and let them cool for a minute and enjoy!!

Servings: Makes 2-4 servings
Prep & cook time: 25 minutes

Hope you get to try out this recipe!! Happy Cooking!

Majken

*This post contains some affiliate links, which means I receive a small commission if you make a purchase using this link.

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