Vegan Chick’n Caprese Panini

November 6, 2017

I rarely crave food that isn’t naturally vegan anymore, but when I do, it’s always more of a craving for a combination of flavors rather than actual meat or cheese. This panini is a perfect example of putting vegan ingredients together to re-create something satisfying using an idea from my non-vegan past. I wasn’t actually craving chicken or mozzerella, just the savory balsamic glaze and mixed textures pressed together between warm crispy bread. I’ll call it my Caprese Veganini!


1/4 C balsamic vinegar

1/8 C agave or vegan honey

8-12 (depending on bread size) strips of Beyond Meat Beyond Chicken Strips (found at Sprouts, Whole Foods or

1 pack of Miyoko’s Fresh Vegan Mozz (found at Whole Foods or

4 slices of vegan bread (I love the vegan/gluten free bread from Little Northern Bakehouse

1 bunch fresh basil leaves

2 small or 1 large red tomato

1 T olive oil

salt & pepper to taste


-In a small bowl, whisk together balsamic vinegar and agave or vegan honey and set aside in refridgerator

-Cook Beyond Chicken strips according to instructions on package

-Slice Vegan Mozz into about 1/2 inch slices

-Slice tomato into about 1/4 inch slices

-Brush one side of all 4 slices of bread with olive oil

-Turn bread over and layer two of the slices with chick’n, tomato, mozzerella, and basil and sprinkle with salt and pepper

-Remove balsamic mix from the refridgerator and drizzle over basil and the dry side of the other two pieces of bread

-Heat a pan or panini press to medium and press sandwich on both sides until ingredients are warm and melted together and the bread is a little crispy

Buon Apetito! Enjoy your warm toasty veganini! Mwah!