Easy Vegan Tuna Salad Food

VEGAN TUNA SALAD

Steps:

• Drain and rinse your chickpeas. Using a paper towel, dab on the chickpeas to absorb excess water.
• Using either a potato masher or a fork, mash your Chickpeas until mostly broken down.
• Add Mayonnaise, Dijon Mustard, Lemon Juice, Maple Syrup, Capers, Red Onion and Dulse Flakes.
• Mix well to combine.
• Check for seasoning and adjust.
• Finally, add the drained tinned Sweetcorn and stir gently to incorporate.
• Serve Tuna Salad with crackers or sandwich between bread with veggies of your choice.
• Prepared Tuna Salad will last in an air-tight container in the fridge for up to 1 week.

VEGAN SUNFLOWER SEED TUNA SALAD

Steps:

• Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size.
• Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed.
• Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.
• Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.

EASY VEGAN TUNA SALAD

Steps:

• Mash garbanzo beans with a fork, making sure to flatten all the beans. Mix with mayonnaise, dill pickles, green onion, celery, nutritional yeast, and soy sauce.

VEGAN CHICKPEA TUNA SALAD

Steps:

• Gather the ingredients.
• Mash chickpeas in a medium mixing bowl with a potato masher or fork.
• Add remaining ingredients and mix well.
• Serve on bread, lettuce, or crackers.

PLANT-BASED CHICKPEA TUNA SALAD

Steps:

• Start by draining the chickpeas and adding to a food processor (you can also break them up by hand with a fork). Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up). This should take no more than 6-8 seconds in the food processor. Move to a large mixing bowl.
• Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste. Some will like more "mayo" some will like less. I like less with extra mustard!
• Once the "tuna" is done, chill it for an hour. I like to serve mine over a ciabatta roll with tomatoes, and avocados. I also usually sprinkle some diced jalapeno for a little kick!

VEGAN TUNA SALAD WRAP

Steps:

• Rinse and strain your white beans thoroughly. In a large bowl, mash them with a potato masher until you achieve a flaky consistency.
• Add in your diced pickle, chopped red onion, celery, nori, soy milk, capers, dried parsley, black pepper, and salt. Mix well until you reach adesired consistency.
• Serve on a tortilla with freshly sliced tomato, alfalfa sprouts and more pickles. If prepping, store the white bean tuna mixture separately from the wrap untilready to eat and assemble.

VEGAN TUNA SALAD

Steps:

• 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
• 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.
• Enjoy! Lovely in a sandwich, wrap, with crackers or on a bed of lettuce. I love it with a side of potato chips! Step by step photos, FAQ, Tips in above post

VEGAN TUNA SALAD

Steps:

• Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.