You should never mock a tuna, that would be rude.
But you can make a great mock tuna salad that tastes pretty close to the real thing. Even vegans can get nostalgic for a familiar childhood dish and I’m no exception. I recently found myself craving a tuna salad sandwich, so I crafted this imposter. After tasting it I realized, it wasn’t the tuna I was craving, it was the creamy, cool and crunchy salad, on warm toasty bread. Many people fear that they will have to give up their favorite foods when going vegan, but often what we miss isn’t the food itself, it’s the flavor and the feeling that are associated with the food. Give this a try and see if it doesn’t fit the bill when you’re wishing for that familiar favorite.
Prep Time: 15 minutes
- 1-15 oz. can chick peas, drained and rinsed
- 4 T. Sandra’s EZ Vegan Mayo (recipe below)
- 1-2 T. capers, drained (depending on taste – more capers yields more of a “fish” taste
- 1 stalk celery, diced
- 1/2 salt
- Fresh ground pepper to taste
- 6 Romaine lettuce leaves
- 6 slices whole grain vegan bread, toasted (recommended brand Dave’s Killer Bread – Good Seed variety)
Sandra’s EZ Vegan Mayo
- 1 c. cashews soaked overnight and drained
- 1/2 c. + 2 T. water
- 1 whole garlic clove
- 2 t. apple cider vinegar
- 1/2 t. salt
Mix all ingredients in high speed blender until completely smooth. Ater using 4 T to make this recipe, keep the rest in an airtight container in fridge for up to one week.
Tuna Salad Directions
- Mix chick peas, salt, capers and mayo in food processor until smooth and creamy
- Put mixture into mixing bowl and fold in chopped celery by hand
- Add lettuce and top with remaining slices of bread.
- Serve with pickle spears and carrot sticks.