Do you remember having tuna salad sandwiches when you were a child? Ok so maybe not everyone did, but it was a definite staple in my house. I wish my mom knew back then what I know now. She was extremely health conscious but she definitely didn’t understand our reality like some of us do now. I’m talking before 1998. She used to make me drink Carrot Juice from whichever juicer she had back in the day. I used to cringe. Anytime I was sick she said “chug it.” That was so traumatizing to me as a young child bc I HATED carrot juice! Now all these years later, I remind myself of my mother. It’s not a bad thing but I’ve become even more aware and conscious about what my family and I consume.
So I love to veganize almost any dish I would eat before but love the fact I can make it cruelty-free. If you feel the same you should most definitely attempt this easy Vegan TuNO Salad Sandwich using my homemade Vegan Mayonnaise. It’s so simple and quick to make. Perfect for lunch during the busy weekday afternoons!
To start, you’ll need to drain and rinse your Chickpeas well. Then add the Chickpeas to a food processor. You want it kind of chunky or more so flakey.
Then transfer the flaked Chickpeas into a mixing bowl.
In the mixing bowl with flaked Chickpeas add in the vegan mayonnaise, nutritional yeast, green onions, nori sheet flakes, liquid aminos, sea salt and pepper.
Fold everything together and mix it well. Everything should be distributed evenly throughout. Now just set it aside.
Now, toss in your celery and dill pickles. Pulse them until very it’s diced very small but still kind of chunky. You don’t want mashed celery and pickles.
Once everything is mixed together well, cover the bowl and set in the refrigerator to chill at least 30 minutes.
Then remove it to assemble your sandwich. If you’re using Whole Grain bread than this won’t be considered a raw recipe but the TuNO Salad alone is considered a Raw recipe. To keep the entire meal Raw you could make your own Raw Bread using a dehydrator and some simple ingredients. I’ll be posted a Raw Bread recipe in the future.
For now you’ll want to toast your bread. Then spread on some TuNO Salad, then romaine leaves and tomato slices on top and top with another slice of sprouted grain bread. Serve with some kettle chips and more dill pickles and Enjoy!
| Prep Time | 15 minutes |
| Servings |
|
- 1 can Chickpeas
- ¼ cup Vegan Mayonnaise
- ⅓ cup Celery diced
- 2½ tablespoons Dill Pickles diced
- ½ tablespoon Nutritional Yeast
- 1 Green Onions chopped
- 1 teaspoon Liquid Aminos
- ½ teaspoon Kelp Seasoning
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
- 8 slices Sprouted Grain Bread toasted {or lettuce wraps}
- Romaine Lettuce
- Tomatoes sliced
Ingredients
|
|
- To start, you’ll need to drain and rinse your Chickpeas well. Then add the Chickpeas to a food processor. You want it kind of chunky or more so flakey.
- Then transfer the flaked Chickpeas into a mixing bowl.
- In the mixing bowl with flaked Chickpeas add in the vegan mayonnaise, nutritional yeast, green onions, nori sheet flakes, liquid aminos, sea salt and pepper.
- Fold everything together and mix it well. Everything should be distributed evenly throughout. Now just set it aside.
- Now, toss in your celery and dill pickles. Pulse them until very it’s diced very small but still kind of chunky. You don’t want mashed celery and pickles.
- Once everything is mixed together well, cover the bowl and set in the refrigerator to chill at least 30 minutes.
- Then remove it to assemble your sandwich. Start with toasting your bread. Then spread on some TuNO Salad, then romaine leaves and tomato slices on top and top with another slice of sprouted grain bread. Serve with some kettle chips and more dill pickles and Enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
