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
CHICKPEA TUNA SALAD
Craving tuna? You'll love this vegetarian Chickpea Tuna Salad recipe, a plant-based option featuring that same classic savory, tangy flavor!
Provided by Sarah Bond
Categories Main Dishes Snacks
Time 5m
Number Of Ingredients 8
Steps:
- Smash: Drain the can of chickpeas and roughly smash the chickpeas with a fork or your fingers.
- Chop: Finely chop the onion, celery, and capers.
- Assemble: Stir everything together, adding a pinch of salt and pepper as needed to suite your taste.
Nutrition Facts : ServingSize 1 serving, Calories 259 kcal, Carbohydrate 31.3 g, Protein 7.9 g, Fat 12.1 g, SaturatedFat 1.7 g, Cholesterol 8 mg, Sodium 252 mg, Fiber 6.8 g, Sugar 6.6 g
"NO-TUNA" SALAD SANDWICH
In this vegan version of a tuna salad sandwich, the tuna salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal. Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches. From Minimalist Baker's Everyday Cooking Also, check out this delicious vegan tuna casserole.
Categories Burgers & Wraps/">Burgers & Wraps
Time 10m
Number Of Ingredients 15
Steps:
- Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
- Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
- Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
- Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.
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.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 10 g, Fat 14 g, Fiber 1.7 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 448.7 mg, Sugar 1.7 g
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.
Nutrition Facts : Calories 176 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 325 mg, Sugar 6 g, Fat 9 g, ServingSize 2 cups, UnsaturatedFat 0 g
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.
Nutrition Facts : Calories 182.8 kcal, Carbohydrate 32.2 g, Protein 11.1 g, Fat 1.8 g, SaturatedFat 0.5 g, Sodium 1006.2 mg, Fiber 7.7 g, Sugar 2.8 g, UnsaturatedFat 0.5 g, ServingSize 1 serving
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
VEGETARIAN TUNA SALAD
A friend passed this on from an old cookbook, and I love it! It doesn't taste exactly like tuna, but it's similar. It's great for a sandwich, very easy to make, and high in protein. If you're trying to make it super healthy, go for low-fat mayo.
Provided by filaughn
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put beans in a medium-sized bowl and mash well.
- Add remaining ingredients and mix well.
- Chill for several hours before serving.
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 SANDWICH
Steps:
- Cut the tempeh in to 4 large pieces. Bring a medium pot of water to a boil and add the tempeh. Boil the tempeh for twenty minutes. Once the tempeh is tender, drain the water and let tempeh cool for 5 minutes.
- While tempeh is boiling, chopped all your vegetables and herbs. Set aside.
- Place cooled tempeh in a medium bowl and smash it with a fork or other mashing utensil until tempeh is mostly broken apart with some larger pieces intact. Add the remaining ingredients and stir it together. Taste and adjust seasonings.
- Serve on two slices of bread with freshly sliced tomatoes and lettuce.
Nutrition Facts : Calories 141 kcal, Carbohydrate 7 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 185 mg, ServingSize 1 serving
VEGETARIAN/VEGAN MOCK 'TUNA' SALAD WITH TOFU
Steps:
- Place the tofu in a small bowl and then crumble or mash the tofu with a fork until it reaches the desired consistency. It should be mashed to roughly the same consistency as tuna, with a few small chunks and not completely smooth. Add the celery and onion to the bowl and gently stir to combine.
- In a separate small bowl, whisk together the mayonnaise, soy sauce, lemon juice, and kelp. Gently add this mixture to the tofu and stir to combine.
- If you have enough time, place your vegetarian tuna salad substitute in the refrigerator for at least 15 minutes before serving so that you can serve it chilled. Give it all a gentle toss again just before serving to mix up any of the liquids which may have settled a bit.
Nutrition Facts : Calories 232 kcal, Carbohydrate 2 g, Cholesterol 9 mg, Fiber 1 g, Protein 10 g, SaturatedFat 3 g, Sodium 503 mg, Sugar 1 g, Fat 21 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
VEGAN CHICKPEA TUNA SALAD
This Vegan Chickpea Tuna Salad recipe is a healthy, fish-free and gluten-free alternative to the classic comfort food that's just as flavorful, creamy and delicious! Serve it on bread or bagels, and you will have an amazingly "no tuna salad sandwich" that will impress everyone - vegans and non-vegans alike!
Provided by Bianca Zapatka
Categories Appetizer Basics Breakfast Side Dish
Number Of Ingredients 14
Steps:
- Roughly mash the chickpeas with a potato masher or a fork.
- Add the remaining ingredients, mix well and season to taste. Place covered in the refrigerator for at least half an hour.
- Top bagels (or bread or tortillas) with the chickpea tuna salad. Garnish with lettuce, cucumbers, tomatoes and cress or other fresh herbs. Enjoy!
Nutrition Facts : ServingSize 1 Serving, Calories 188.4 kcal, Carbohydrate 11.4 g, Protein 3.4 g, Fat 14.3 g, SaturatedFat 1.5 g, Fiber 3.2 g, Sugar 1.1 g
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.
Nutrition Facts : Calories 107 calories, Carbohydrate 14.5 g, Cholesterol 4.8 mg, Fat 4.4 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 349.7 mg, Sugar 1.4 g
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