Today, I decided to try vegan tuna. I saw a few videos online that made my mouth water and last week, I tried a version at Whole Foods that convinced me it was time to try it at home. A few of the recipes I saw included some kind of vegan mayonnaise which I like but I wanted to challenge myself to make the “mayo.”

The recipe I found was on http://www.brandnewvegan.com. I know hubby and I eat too much oil and this recipe was oil-free which made it an easy yes. As I was mashing the chickpeas with the potato smasher and fork, I loved watching the transformation of the consistency into something that definitely reminded me of tuna.  After I blended the cashew mixture, it really was a smooth, creamy dressing! I was probably a little too excited. It was definitely a recipe I would try again and I am looking forward to trying more recipes from this site.

Ingredients

  • ½ cup raw cashews
  • ½ cup water
  • 15ox can low sodium garbanzo beans (chickpeas)
  • ½ cup red onion, diced
  • 1 stalk of celery, diced
  • 1 small carrot, diced
  • 2 tbls dill pickle relish
  • 3 tbls lemon juice
  • 2 tsp apple cider vinegar
  • 1 tbls yellow mustard
  • 1 tsp nutritional yeast (optional)
  • 1 tsp low sodium soy sauce
  • ½ tsp garlic powder
Instructions
  1. Add the cashews and water to your blender to let them soak
  2. Mash garbanzo beans in a large bowl using a potato masher, or fork
  3. Add diced veggies and stir
  4. All the remaining liquid ingredients to the blender with the cashews and water and pulse until smooth.
  5. Stir dressing into ‘tuna’ .
My husband and I both enjoyed our vegan tuna salad sandwiches and I am already looking forward to trying a new vegan recipe next Monday!

2 thoughts on “Meatless Mondays: Vegan Tuna

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