This vegan tuna salad can be made into a vegan tuna melt or use in a tuna salad sandwich. It’s creamy, delicious comfort food without the fish, eggs, or cholesterol!
The inside of a grilled vegan tuna melt.
A tuna sandwich is one of those things that reminds me of my childhood, and for some reason I just feel like my vegan kids need to know what one tastes like as well.
Does this recipe use chickpeas?
No, this is not one of those chickpea tuna recipes. I have seen a lot of recipes floating around for chickpea “tuna” salad sandwiches. They are delicious. I make them as well, however, I craved the taste and texture of that classic tuna sandwich that I ate as a child. I fiddled around with ingredients and proportions until I came up with something pretty darn close to the taste and texture that I remember!
A grilled vegan tuna melt with melted cheese.
Grill it with a slice of vegan cheese and you have a hot, mouthwatering vegan tuna melt! Put a little vegan butter on the outside sides of the bread and grill it on medium heat until it is golden brown and the cheese is melted!
This vegan tuna salad can be made into a vegan tuna melt or use in a tuna salad sandwich. It’s creamy, delicious comfort food without the fish, eggs, or cholesterol! Thehiddenveggies.com
Put it on toast or a roll with some lettuce and tomato, and you have a delicious vegan tuna salad sandwich!
The broth for rehydrating the tuna for the vegan tuna salad sandwich.
I used TVP (textured vegetable protein) for the “tuna.” It is a dehydrated soy protein that absorbs the flavor of whatever you rehydrate it in. (You can usually find TVP easily at any natural foods store or most major grocery stores). I make a broth out kelp flakes and salt that I rehydrate the TVP in to give it that fishy taste. Then you can use the TVP mixture just as you would a can of tuna.
The TVP rehydrating in the broth for the vegan tuna salad.
Mayo added to the vegan tuna salad mixture.
Finished vegan tuna salad mixture to make tuna sandwiches or a vegan tuna melt.
It is super easy to make and can be stored in an air tight container in the fridge for 3-5 days, but you will probably eat it up before then
A vegan tuna salad made with TVP and kelp powder for an authentic tuna taste and texture.
- Cuisine: gluten free, vegan
- Servings: 8
- Calories: 122 kcal
- Author: Monica | The Hidden Veggies
Ingredients
- ½ cup boiling water
- 1 tsp kelp flakes
- ¼ tsp salt
- ¾ cup TVP crumbles
- ½ cup vegan mayo
- ¼ cup finely chopped celery optional
- 2 tbsp pickle relish optional
- vegan cheese like Tofutti or Daiya shreds or slices optional
- bread of choice
- 1 tsp vegan butter optional (for tuna melt)
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