Vegan vegetable panini recipe from the book:
The Yogini Panini: Vegan Sandwiches, Burgers, and Sides
by Dawn Grey
Preheat oven to 450 F. Place sliced zucchini, yellow squash, pepper, artichoke hearts, and Portabella on a cookie sheet. Drizzle with oil or non-stick spray. Sprinkle with spices. Broil for 15 minutes or until vegetables brown and reduce in size.
Spread hummus and cheese on bread. Assemble roasted vegetables on top then add tomatoes, lettuce and any other optional toppings.
Use a sandwich grill, pan or panini press to toast sandwich or eat as is. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1517g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1548 | ||
Calories from Fat: 107 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3104.8mg | 107 % | |
Potassium 3841.9mg | 101 % | |
Total Carbohydrate 305g | 90 % | |
Dietary Fiber 42g | 168 % | |
Sugars, other 263g | ||
Protein 71g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1548
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