Vegan Tuna Salad Recipes

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VEGAN TUNA SALAD



Vegan Tuna Salad image

The Best Vegan Tuna Salad ever! Made with Chickpeas, Vegan Mayonnaise, Dill, Capers, Red Onion and a secret fishy ingredient! Perfect on crackers, in sandwiches or on its own. Ready in under 10 minutes.

Provided by Crazy Vegan Kitchen

Categories     Main Course

Time 10m

Number Of Ingredients 10

1 tin Chickpeas (drained)
4 tbsp Vegan Mayonnaise
1/2 tsp Dijon Mustard
1 tbsp Lemon Juice
1/2 tsp Maple Syrup
1 tbsp Jarred Capers
1/4 cup Red Onion (minced )
1 1/2 tsp Dulse Flakes (* See notes)
1/2 cup Sweet Corn (tinned)
1 tsp salt (to taste)

Steps:

  • Drain and rinse your chickpeas. Using a paper towel, dab on the chickpeas to absorb excess water.
  • Using either a potato masher or a fork, mash your Chickpeas until mostly broken down.
  • Add Mayonnaise, Dijon Mustard, Lemon Juice, Maple Syrup, Capers, Red Onion and Dulse Flakes.
  • Mix well to combine.
  • Check for seasoning and adjust.
  • Finally, add the drained tinned Sweetcorn and stir gently to incorporate.
  • Serve Tuna Salad with crackers or sandwich between bread with veggies of your choice.
  • Prepared Tuna Salad will last in an air-tight container in the fridge for up to 1 week.

Nutrition Facts : ServingSize 1 serving, Calories 117 kcal, Carbohydrate 7 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 669 mg, Fiber 1 g, Sugar 2 g

VEGAN TUNA SALAD



Vegan Tuna Salad image

I am a vegan. I was craving tuna salad sandwich. This was perfect. You can't even tell you are not eating tuna salad. Use as you would in sandwiches.

Provided by General

Categories     Salad     Beans

Time 10m

Yield 8

Number Of Ingredients 11

½ cup olive oil
¼ cup soy milk
1 teaspoon sea salt
1 teaspoon white sugar
1 teaspoon Dijon mustard
1 teaspoon rice vinegar
1 cup drained canned chickpeas (garbanzo beans)
½ cup chopped dill pickles
1 stalk celery
¼ cup dried chopped onion
1 teaspoon dried dill weed

Steps:

  • Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 10 g, Fat 14 g, Fiber 1.7 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 448.7 mg, Sugar 1.7 g

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