I wanted something tasty but not overly filling for dinner tonight. Before I became vegan I would have made a tuna melt in a situation like this. There was nothing to stop me from still having a tuna melt so here it is…VEGANIZED!
Ingredients for Mock Tuna Salad
16 ozs of chick (garbanzo) peas- feel free to used canned beans.
1 medium onion diced
2 tablespoons of kelp flakes (to give a fish flavor)
½ cup of Vegenaise
2 ribs of celery diced
3 tablespoons of mustard
1 tablespoon of liquid smoke ( to give a smoked flavor)-optional
2 tablespoons of relish
1 tablespoon of apple cider vinegar
1 teaspoon of sea salt
1 teaspoon of spike unsalted seasoning
1 teaspoon of garlic
Preparation: You can put the chick peas in food processor to grate them quickly. However, I prefer to mash the chick peas with a fork. I feel that it gives the peas more texture that is similar to actual tuna salad. After mashing the peas add all the ingredients listed above and mix thoroughly. Don’t stir it too much though, because you don’t want the salad to get mushy. Make sure that the salad is seasoned to your taste preference and then set it aside in the fridge while you work on the rest of the sandwich.
Ingredients for Sandwich Toppings
2 slices of Ezekiel bread
1 tablespoon of Kimchi (optional)
2 medium Kale leaves
Few slices of diced tomato
Daiya cheddar cheese
1 tablespoon Earth Balance vegan butter
Now that the tuna salad is in the fridge, you can go on to prepare the final touches for the sandwich.
Put the butter in the pan to grill the bread
Put Daiya on each slice of bread and place them in the pan with the cheese facing up. Put a lid over the pan and wait until the bottoms of the bread slices are toasted. Using the lid helps the cheese to melt on top while the bread is being grilled.
Remove the bread slices from the pan and place on a plate. Start adding your kale, tomatoes, and kimchi. Put a few spoonfuls of tuna on the bread and cover it with the other slice of bread. Now you are ready to have a delicious vegan tuna melt. You can serve it with a salad or even the raw kale and cous cous salad I made here. Enjoy.
Note: You will definitely have “tuna” left over. You can put some in a collard leaf with avocado to make a “tuna” wrap, put it inside pita bread, or simply eat it with crackers. Either way it will taste great.