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Easy Vegan “Tuna” Melt Recipe

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4.3 from 7 reviews

  • Author: Lea
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This easy vegan “tuna” melt is a delicious plant-based twist on the classic comfort food sandwich. Made with a chickpea-based tuna salad, vegan cheddar cheese, and toasted buttery bread, it's perfect for a quick lunch or light dinner. The chickpeas provide a satisfying texture and protein, while the creamy vegan mayonnaise, tangy pickles, and sharp dijon mustard deliver vibrant flavor. Ready in 30 minutes and serving 4, this sandwich pairs wonderfully with your favorite soup or salad.

Ingredients

Vegan "Tuna" Salad

  • 1 (15-oz.) can chickpeas, thoroughly rinsed and drained
  • 2 Tbsp vegan mayonnaise (e.g., Follow Your Heart Vegenaise)
  • 1 tsp dijon mustard
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper
  • 1-2 Tbsp finely chopped shallot (or sub red onion)
  • 2 Tbsp finely chopped dill pickles

Sandwich Assembly

  • 1 batch Easy Vegan Cheddar Cheese (or 4-8 slices store-bought vegan cheese like Chao)
  • 8 slices of bread
  • 4 Tbsp vegan butter (e.g., Miyokos) for buttering bread

Instructions

  1. Prepare Vegan Cheddar Cheese: If you want to use the homemade Easy Vegan Cheddar Cheese and haven't made it yet, start preparing it now so it's ready by sandwich time.
  2. Mash Chickpeas: Rinse and drain chickpeas thoroughly and pat dry with a towel to remove excess moisture. Place them in a medium mixing bowl, then use a potato masher or fork to mash until no large pieces remain but still retaining some texture.
  3. Mix Vegan Tuna Salad: Add vegan mayonnaise, dijon mustard, sea salt, black pepper, finely chopped shallot, and dill pickles to the mashed chickpeas. Mix thoroughly. Taste and adjust the seasoning by adding more mayonnaise for creaminess, more mustard for brightness, or black pepper for extra kick.
  4. Heat Skillet: Warm a medium cast iron or non-stick skillet over medium heat.
  5. Assemble Sandwiches: Butter one side of each bread slice evenly. Once skillet is hot, place a slice of bread butter side down in the pan. Spread a semi-thick layer (3-4 Tbsp) of vegan cheddar cheese on the bread (or place 1-2 slices if using store-bought vegan cheese). Top the cheese with about 1/3 cup of the vegan tuna salad, spreading evenly. Place another slice of bread on top with the buttered side facing up.
  6. Cook Sandwiches: Cook over medium heat for 2-3 minutes until the underside is golden and crispy. Flip carefully and cook the other side for another 2-3 minutes until both sides are golden brown, the bread is crispy, and the cheese has melted. Covering the pan can help the cheese melt faster; lower heat if browning too quickly.
  7. Repeat & Serve: Repeat the cooking process for remaining sandwiches. Serve warm and enjoy as-is or with a side of soup or salad.
  8. Storage Tips: Best enjoyed fresh. Store any leftover vegan tuna salad in an airtight container in the refrigerator for up to 2-3 days. Not suitable for freezing.

Notes

  • The vegan tuna salad can be adjusted to taste – add more mayo for creaminess or more dijon mustard for tang.
  • Use a cast iron or non-stick skillet for best toasting results.
  • Cover the skillet while cooking to help the vegan cheese melt evenly.
  • Allow some texture in mashed chickpeas for the best tuna-like mouthfeel.
  • This sandwich pairs well with a fresh green salad or tomato soup.
  • The chickpea tuna salad is not freezer friendly; only refrigerate.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Vegan, American

Find it online: https://recipesbylea.com/easy-vegan-tuna-melt-recipe/