As promised, here’s another salad sandwich recipe just in time for beach season here in New England or for lunch wherever you are. This recipe is so simple and easy, it only has two directions! I was going to use tofu or mashed chickpeas instead of tempeh, which seems to be a more traditional way of making vegan tuna, but tempeh once crumbled really does seem to have a similar texture to canned tuna. It is also a wonderful source of protein — the highest in a vegan diet per serving — and an invaluable resource to vegan cuisine because like tofu, it is a versatile “stand in” and it takes up flavor phenomenally!
In any case, if you prefer to use mashed chickpeas or tofu, you can. I am seriously in love with how easy and delicious this recipe is. Tuna sandwiches were my favorite when I was growing up, but this just hits the spot better than any fish could. I honestly feel like I just want a child to feed this to. So if you have kids who’ll like this, please feed it to them and tell me about their smiles because I need to live vicariously through you. I hope you’ll enjoy it too!
2 – 3 tbsp Vegenaise
1/2 cup celery, chopped
2 scallions, chopped
2 tsp dill, chopped
2 tbsp onion, chopped (optional)
1/2 tsp nutritional yeast (optional)
1/2 tsp salt
freshly ground black pepper, to taste
Crumble the tempeh in a medium sized bowl. Add the remaining ingredients and combine well. Chill. Serve in a sandwich or as a cracker condiment! Enjoy!