Main Dishes

Ken Dorr

Vegan Non-Tuna Salad!

Our vegan alternative to real tuna, tastes like classic version but fish free! DELICIOUS 10 minute recipe! Perfect in a sandwich, wrap, with crackers, on lettuce or grilled as a tuna melt! Easy Healthy lunch! Gluten free.
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Prep Time 5 minutes
10 minutes
Total Time 15 minutes
Servings: 4 guests
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 398 ml/14 oz can hearts of palm, drained
  • 1 cup canned chickpeas rinsed and drained
  • ¼ cup dill pickle diced
  • 2 tablespoons red onion finely diced
  • 1 small celery rib diced
  • 1 tablespoon small capers measure then finely chop
  • 2 seaweed snack sheets
  • ⅓ cup vegan mayonnaise I use Vegenaise
  • 2 teaspoons tamari
  • 2 teaspoons caper brine
  • 1 teaspoon dill pickle juice or sub lemon juice
  • ½ teaspoon granulated garlic powder
  • salt and pepper to taste

Equipment

  • 1 food processor or mash with a fork
  • 1 Medium bowl

Method
 

  1. To the food processor add chickpeas and hearts of palm. Pulse until mixed but not mushy, leave a little texture. Scrape down sides as needed
  2. With a spatula add mixture into mixing bowl, crumble in the seaweed sheets and add rest of ingredients. Mix until combined. Season with salt and pepper if needed. Chill in the fridge or serve right away.
  3. Enjoy! Lovely in a sandwich, wrap, with crackers or on a bed of lettuce. I love it with a side of potato chips!

Notes

To store: will keep covered in fridge for 3-4 days
I quite enjoy this ‘tuna mix’ in a sandwich with toasted buttered bread and lettuce, sometimes I add avocado and tomato!
Daniel Gritzer

Vegan Carbonara Pasta Recipe

One of our favorite Pasta Recipes!
Click Here to view the Recipe
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Servings: 4 Guests
Course: Main Course
Cuisine: Italian