Recipes

Vegan “Tuna” Sandwich


One of my goals for 2020, and living in my new place, is to cook more things at home. I eat out way too much for my body and my wallet to be happy with me, so over the past week and a half I have tried out a few new recipes. One of my favorites being the Vegan “Tuna” Sandwich.

Over the past few years I have been on a journey to welcome more plant based items into my life. Born and partially raised in Minnesota I am used to the “meat and potatoes” lifestyle. I crave and love red meat and could honestly eat it for every meal. However, I know that it’s bad for the environment and also bad for my body. I haven’t decided yet if I want to go completely vegan, but I am working on making majority of my meals plant based with meat added in on occasion.

I found this recipe while googling quick and easy vegan meals and it can be found here: https://www.forksoverknives.com/recipes/vegan-no-tuna-salad-sandwich/#gs.w5kdnj. A few things I will note about this recipe are that it tastes much better after it’s had some time to sit and marinate in the fridge over night, I prefer the taste of the pickles and capers to the Tahini sauce, and the mixture can be a little dry. Knowing all of this, this will be a staple in my home for a long time coming, and with my housewarming party this weekend I will be serving this.

Recipe

Ingredients

  • 1 (15 ounce) can chickpeas, rinsed and drained; or 15 ounces of raw chickpeas (make sure to soak them before use when using raw).
  • 3 tablespoons Tahini
  • 1 teaspoon Dijon or spicy brown mustard. I added a second teaspoon because I like the taste of Dijon.
  • 1 tablespoon maple syrup
  • 1/4 cup diced red onion
  • 1/4 cup diced celery, about one stalk
  • 1/4 cup diced pickle, about 2 slices, but I used 3 😉
  • 1 teaspoon capers, drained and loosely chopped
  • Health pinch each sea salt and black pepper
  • 1 tablespoon roasted unsalted sunflower seeds (optional)

Instructions

  1. Place the chickpeas in a mixing bowl and mash with a fork, leaving a few beans whole. The outer shell of the chickpeas doesn’t mash very well and can get stuck in the fork, so note that you may have to stop a couple of times to clean out the fork and get the mashing momentum going.
  2. Add the Tahini, Dijon mustard, maple syrup, red onion, celery, pickle, salt and pepper, and the sunflower seeds if you are using them. Mix together and then adjust to taste. This is where I added more pickles and Dijon mustard. The next time I make it I will add in a little pickle juice to add a bit more juiciness to the mixture and more of the pickle flavor.
  3. Serve right away on your choice of bread, romaine lettuce, or butter lettuce, or let it marinate in the fridge over night. You can eat it plain, or top the sandwich with tomatoes, onions, sprouts, or anything else that sounds like it would taste good.

Enjoy!

Love always,

Jess

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