Quick and Easy Vegan Tuna Salad
 
 
Author:
Recipe type: Salad
Cuisine: American
Ingredients
  • 2 cans of chick peas (or prepare yourself the day before)
  • ½ cup vegenaise (eggless mayonnaise)
  • ⅔ cup minced celery
  • ⅓ cup minced dill pickle (not sweet relish!)
  • ¼ cup nutritional yeast flakes
  • 2 green onions, minced
  • 2 teaspoon soy sauce
  • 1 teaspoon kelp powder*
  • 1 tbl capers (optional)
  • salt and pepper to taste
Instructions
  1. Start rinsing the chick peas under water and pour into a large bowl.
  2. Start mashing them with the potato masher. It will take a minute or so to go through the 2 cans. The goal is not to puree everything but to end up with something you cannot identify as chick peas. So look for whole beans and go for it.
  3. Add the Vegenaise, the celery, the relish and mix with a wooden spoon.
  4. Add the remaining ingredients, mix some more.
  5. Taste, see if you need salt and pepper.
  6. It is ready to enjoy at this point.
  7. If you want to scoop on top of a salad (like on the photo) I would refrigerate it for 30mn. Same for a sandwich.
Notes
If you want to make a vegan tuna grilled sandwich, you can make it immediately. Toast some bread, spoon the tuna on it, sprinkle with some Daya cheese, cover with a lid and let it melt for a few minutes on medium heat or just put in the oven.
What about a vegan ‘tuna’ casserole? Actually for the tuna casserole, I would use tvp instead of chick peas but that’s me!
The fun never ends!
Recipe by Kind Cooking at https://kindcooking.com/quick-and-easy-vegan-tuna-salad/