While this Italian sauce traditionally contains dairy cheese, it can easily – and deliciously – be made vegan! Plus, sourdough baguettes, sweet bell peppers, portobello mushrooms, and other roasted veggies round out the perfect panini.

Try this new four-step recipe by Farm Sanctuary Chef Gail Patak:

Prep time: 10 minutes

Roast time: 25 minutes

Makes: 4 panini sandwiches

Ingredients:
2 sourdough baguettes (can be lightly toasted, if preferred)
4 cups arugula (1 cup per sandwich)
Chipotle aioli (JUST Mayo Chipotle recommended)

For the veggies:
1 large eggplant, peeled, sliced into ¼-inch coins or strips
4 whole sweet bell peppers (red, yellow, or orange)
2 portobello mushroom caps, *cleaned
1 large zucchini, sliced into ¼-inch coins
10 whole garlic cloves, peeled
3 Tbsp extra virgin olive oil
Salt, to taste
Pepper, to taste

For the Roasted Pepita Pesto Sauce:
2 cups toasted pepitas
2 cups fresh spinach
2 cups extra virgin olive oil
1 cup fresh basil leaves
1 cup vegan parmesan (Follow Your Heart recommended)
8 Tbsp chopped garlic
3 Tbsp lemon juice
2 Tbsp sea salt (Add slowly to adjust. Storebought roasted pepitas may have added salt.)
2 tsp fresh ground pepper, or to taste

*Gently remove the gills inside mushroom caps with a spoon turned upside down (see below). Don’t use water to clean mushrooms; water may be absorbed and distort flavor or texture.

Instructions:

For the veggies:
Preheat oven to 350 degrees. Place the eggplant pieces flat on a baking sheet and sprinkle with about 2 tsp of salt, distributing evenly. Let sit with salt for about 20 minutes, then rinse to remove excess salt. Next, layer all other vegetables (including peeled garlic) on top of the eggplant pieces (this prevents drying), drizzle with olive oil, and a sprinkle of salt and pepper. Bake for approximately 20-25 minutes, flipping once, around 15 minutes. Remove from oven and cool to room temperature.

For the Roasted Pepita Pesto Sauce:
Place all ingredients (except olive oil) in a blender or food processor and pulse until fully incorporated but chunky. Slowly add the olive oil until blended but not smooth. 

For panini assembly:
Press prepared roasted garlic with a fork to make a paste. You can add a touch more olive oil if desired. Cut each baguette into 2 sections; this may differ according to loaf size. Then, slice each section in half lengthwise for a top and bottom piece. Distribute about 2-3 Tbsp of Pepita Pesto on the bottom halves of the bread. Add the prepared garlic paste, followed by the roasted vegetables, and top with arugula. Drizzle the chipotle mayo as desired, and top with salt and pepper to taste.

Optional: add 1 tsp of vegan Parmesan when topping with the salt and pepper for an extra kick of flavor.

Thank you for picking a compassionate vegan meal! Your daily choices make a difference for farm animals. 

Do you want to do more? Here are seven easy ways to start being an animal activist today!