The Best Vegan Faux Tuna Salad
By Jamie Webber
Our community members (that’s you) are pretty awesome. So many have been able to not only change their own lives by consuming more plant foods, but they now inspire others to eat and live healthier. One community member, Molly, does just that. She reached out to me recently and shared how she was inspired to buy a juicer the first time she watched Fat, Sick & Nearly Dead. She said, “I literally paused the movie and went to Target to buy one and then came home and finished it.”
Molly didn’t stop there. She now has her own website where she focuses on putting some “positive light on eating a Whole-Food Plant-Based diet while taking the boring out of it.” She’s right. Her site is anything but a snooze-fest. Not only was my mouth-watering after one look at her most recent recipe, but she’s hilarious too. After we chatted, I knew I wanted to share one of her recipes with all of you.
I’ve always been in awe of vegan tuna salads — they baffle my mind. But she brings it to life and proves you really don’t need the often-too-high-in-mercury fish for a tasty “tuna” salad. In Molly’s own words, I present you with her awesome Vegan Faux Tuna Salad Recipe.
*************************************************************************************************************************
If you’re looking for a tuna salad fix and want to stay away from mercury, cholesterol and unhealthy fat, I have your back. This Vegan Faux Tuna sandwich is super easy to whip up and is just as satisfying to eat as the real thing. Zero cholesterol, lots of fiber and phytonutrients a-plenty. Enjoy this with the tuna salad lover in your life and look forward to not having tuna breath after lunch.
Let’s get a close up of how delicious this looks on sprouted bread too.
For more plant based recipes, healthy eating tips and some humor from Molly, go to cleanfooddirtygirl.com and check out her work.
Ingredients
Salad
- 1 15 oz can of garbanzo beans, drained and rinsed
- 2 celery stalks, chopped
- 1/4 red onion, diced
- Salt, pepper and dried dill, to taste
Briny Tahini Mayo
- 1/4 cup (60 g) tahini
- 1/4 cup plus 2 tbsp (90 ml) water
- 1 tbsp plum vinegar
- 1 tsp dulse flakes
- 1 large date, soaked in hot water for 10 minutes
- 1 garlic clove, grated
Directions
- Place the garbanzo beans in a food processor and process just until there are no more whole beans. Don’t over process (alternatively, you can place them in a large bowl and mash them with a potato masher or a fork.)
- If you went the food processor route, transfer the beans to a large mixing bowl and add the celery and onion.
- Make the “mayo” by adding all of the sauce ingredients to the blender and blending until creamy and smooth (make sure to take the pit out of the date before blending if it has one).
- Add 3 tablespoons of the “mayo” to the garbanzo mixture and mix until everything is incorporated.
- Add salt, pepper and dried dill to taste.
- Save the rest of the “mayo” for the bread.
- Toast two pieces of sprouted bread, spread on some tahini mayo, generously add the faux tuna, and top with tomatoes and a mix of shredded kale and lettuce. Or, just use it to top a big green salad if you don’t eat bread. (The dressing recipe makes enough for the Faux Tuna Salad and two or three sandwiches.)
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 (Plus leftover "Mayo")
Calories: 130
Fat: 6g
Trans Fat: 0,5g
Cholesterol: 0mg
Sodium: 280mg
Carbohydrates: 16g
Fiber: 3g
Sugars: 4g
Protein: 5g