It’s been awhile since we’ve enjoyed the goodness that is vegan tuna! Tonight, I pulled a can of Sophie’s Kitchen “Toona” out of the cabinet, took two English muffins out of the freezer, and opened a new bag of Daiya cheddar shreds that had found its way to the back of the fridge (but had not, I should add, expired yet). Easy as that: Vegan tuna melts were on the menu!
I first wrote about this recipe last spring, and my love for it has only deepened over time. Often, we enjoy this as a lunch, but tonight was an animal shelter night, so time was a bit short and hunger quite extensive by the time I came home. This was the perfect quick meal to whip up at the end of a long day!
It really couldn’t be simpler. I defrosted the muffins, pre-toasted them since they were still a bit chilly, and then carried forth with the recipe as outlined in the link above. As the tuna melts baked, I tossed a simple salad of romaine lettuce, cherry tomatoes, and black olives, topping it with some leftover Daiya mozzarella cheese shreds for good measure. Within 15 minutes or so, the melts were ready, and LeeLee and I gathered round to chow down!
Tonight I made only two muffins’ worth, which admittedly is better for our waistlines. (Sometimes I’ll make a full four muffins, which tends to tempt us to return for seconds instead of leaving them for leftovers!) But between the melts and the salad, we were both happily full after dinner. And since this was another pantry cleanout meal, our wallets were full as well. We can spend that meal money another day!
:)