I was very fortunate to try Best Foods new egg-free, cholesterol-free spread called Carefully Crafted. It has a rich, creamy taste and Carefully Crafted Dressing & Sandwich Spread is made with non-GMO sourced ingredients.
The smooth, creamy, and light texture and tangy zip of Carefully Crafted helped transform my recipe into something I can see myself making on the regular. I am so pleased. My recipe makes 2 sandwiches. I happily ate one and I gave my non-vegan mate the other. Once he took a bite, he could not believe it wasn’t a real tuna salad sandwich. He asked, “what is this sorcery?! How were you able to make a vegan tuna salad actually taste like a real tuna salad?” With a smirk and a giggle, this is what I told him. Whenever trying to achieve a seafood taste in my vegan-friendly (and gluten-free) recipes I add a very special ingredient called ume plum vinegar (it’s alkaline and probiotic!). I then take it one step further and add a sea vegetable of some sort. In this case, I use nori (sushi wrapper sheets). Both ume plum vinegar and nori taste like the sea to me, and the mashed chickpeas help achieve the tuna-like texture. With all the other common ingredients found in a tuna salad, this mixture tastes just like the original, only a lot better. Slap that goodness between two slices of bread with lettuce and tomato and voila—you have yourself a mock tuna salad sandwich. So simple and no mystery ingredients, so you can feel good about serving this recipe to your family.
This article was created in partnership with Best Foods and FeedFeed – all opinions expressed are my own.
Mock Tuna Salad Sandwich
Servings: Makes 2 to 4 sandwiches
Time: 15 minutes
1 (15.5-ounce) can chickpeas, drained and rinsed well 1/4 cup Best Foods Carefully Crafted Dressing & Sandwich Spread 1/4 heaping cup chopped celery 2 tablespoons sliced shallot or red onion (soaked in cold ice water for 30 minutes)
½ sheet nori
1 tablespoon whole grain mustard 2-3 teaspoons ume plum vinegar 2 teaspoons celery seeds
1-2 pinches cayenne pepper Freshly ground black pepper 2 to 4 slices gluten-free bread 2 to 4 romaine lettuce leaves, washed and dried well
1. Place chickpeas in the bowl of a food processor and pulse four or five times times to roughly chop. Add remaining ingredients (add 2 teaspoons of ume plum vinegar to start) and pulse four or five times more to incorporate. If you feel the salad needs more saltiness, add a little more ume plum vinegar to taste.
2. Lay out 2 slices of bread. On one slice, spoon on the mock tuna salad. Add on lettuce and tomato, and top with other slice of bread. Cut in half and enjoy!
Co-editor: Mia RainesShare on Facebook