Mock Tuna Salad
Mock Tuna Salad might be a good recipe to expand your salad recipe box. For 45 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 237 calories, 10g of protein, and 8g of fat. This recipe serves 4. It is brought to you by Happy Herbivore. Plenty of people made this recipe, and 3546 would say it hit the spot. A mixture of onion flakes, nutritional yeast, kelp, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a good spoonacular score of 71%. Similar recipes include Mock Tuna Salad, Mock “Tuna” Salad, and TUNA SALAD ? A MOCK ONE :-).
Servings: 4
Ingredients:
2 whole celery stalks
15 ounces chickpeas, drained and rinsed
½ tsp kelp
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (fat-free)
2 tsp nutritional yeast
½ tsp onion flakes
2 tbsp relish (dill pickle)
Equipment:
food processor
grater
mixing bowl
Cooking instruction summary:
InstructionsIn a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.Nutritional InformationServing Size: 1Servings Per Batch: 4Amount Per ServingCalories 131Fat 1.10g Carbohydrate 20.70gDietary Fiber5.10gSugars1gProtein7.70g
Step by step:
1. In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor.
2. Transfer to the mixing bowl and add remaining ingredients, stirring to combine.
3. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.Nutritional Information
Serving Size 1Servings Per Batch
1. 4Amount Per Serving
2. Calories
3. 131Fat
4. 10g
5. Carbohydrate
6. 70gDietary Fiber5.10gSugars1gProtein7.70g
Nutrition Information:
covered percent of daily need
