Mock Tuna Salad

This is coming from a palate that has tasted real tuna salad before: this tastes like the real thing.  Incredibly and almost eerily so.  Serve it as you would with any other tuna salad: on crackers, between whole-grain bread slices, in a wrap, or with celery sticks.

Ingredients

Quantity Unit Name Link Alternatives
1 (15-ounce) can of chickpeas, drained
¼ cup reduced-fat Vegenaise
cup celery, finely chopped
2 tablespoons sweet onion, finely chopped
½ tablespoon nutritional yeast flakes
1 green onion, chopped
1 teaspoon low-sodium soy sauce

Instructions

  1. In a medium bowl, mash the chickpeas with a fork and combine with the rest of the ingredients. Serve on whole-wheat bread with lettuce.

Prep Time: 10 minutes
Serving Size: 4-6 servings
Jonathan Ewald
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

2 Comments
  1. I’m new to this Plant to Plate book and recipes.
    Is the Yeast Flake ingredient for flavor or nutrition . I hesitate to buy it just yet.

    1. It’s for flavor mostly but has a lot of benefits. It can be used to add extra protein, vitamins, minerals and antioxidants to meals. Studies suggest that nutritional yeast may help protect against oxidative damage, lower cholesterol and boost immunity. And it’s usually B12 added.

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