VEGAN TUNA SALAD
Vegan Tuna Salad! My vegetarian 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.
Provided by Verna
Categories Mains
Time 10m
Number Of Ingredients 13
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
Nutrition Facts : ServingSize 1, Calories 73 calories, Sugar 1.5 g, Sodium 432.4 mg, Fat 3.2 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 8.6 g, Fiber 2.6 g, Protein 3.4 g, Cholesterol 0 mg
THE BEST VEGAN TUNA SALAD
Creamy vegan "tuna" salad made with chickpeas and jackfruit. Try this delicious spread in wraps and sandwiches or as an easy snack with raw veggies and crackers. Free from oil, gluten, and soy.
Provided by Lori Rasmussen, My Quiet Kitchen
Categories Entree
Time 20m
Number Of Ingredients 10
Steps:
- Drain the jackfruit and place in a shallow bowl or dish. Cover with water and let soak for a few minutes while you prep the onion and celery and gather the other ingredients. Preheat a saute pan over medium heat.
- Drain the jackfruit, and place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much liquid as possible.
- Transfer the jackfruit to the pan, and saute for 2 to 3 minutes, stirring occasionally.* Add 1.5 teaspoons Old Bay to the pan and stir. Cook for another minute or so, then add juice from half a lemon. Stir again, and remove from heat. Transfer jackfruit to a plate to cool.
- In the bowl of a large food processor combine the cooled jackfruit, chickpeas, and ½ cup mayo. Pulse 5 to 8 times. Scrape down the sides of the bowl, and add the dulse granules, cayenne, and more mayonnaise, if desired (I used the entire batch of Aquafaba Mayo to make the tuna salad nice and tangy and rich). Pulse to combine.
- Taste and add more salt, lemon juice, Old Bay, dulse, and/or cayenne, as desired. Add the red onion and celery, and pulse to incorporate. Transfer vegan tuna salad to a lidded storage container, and refrigerate until ready to serve.
Nutrition Facts : Calories 212 kcal, Fat 8 g, Sodium 810 mg, Carbohydrate 27 g, Fiber 9 g, Protein 8 g, SaturatedFat 1 g, Sugar 5 g, ServingSize 1 serving
VEGAN TUNA SALAD
The Best Vegan Tuna Salad ever! Made with Chickpeas, Vegan Mayonnaise, Dill, Capers, Red Onion and a secret fishy ingredient! Perfect on crackers, in sandwiches or on its own. Ready in under 10 minutes.
Provided by Crazy Vegan Kitchen
Categories Main Course
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 serving, Calories 117 kcal, Carbohydrate 7 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 669 mg, Fiber 1 g, Sugar 2 g
VEGAN SUNFLOWER SEED TUNA SALAD
This vegan take on a deli classic uses soaked sunflower seeds two ways: both in place of the tuna and mayonnaise. With bright flavors of lemon and fresh herbs and a little crunch from fresh celery and shallots, you won't miss the fish in this satisfying salad.
Provided by Food Network Kitchen
Categories main-dish
Time P1DT15m
Yield about 4 heaping 1/3 cup servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 170 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 210 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 6 grams
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