Monday, May 21, 2012

Vegan Tuna Salad

Tuna salad is something I enjoyed on an every-now-and-then basis. Draining the canned goods smelled really awful. This recipe is for everyone, and smells great! It is full of nutrients, tastes amazing, and is quickly put together.

I make a habit of pre-cooking beans and freezing them. This makes meals like this one go a lot faster, and provides food that isn't from a processed source sitting in preservatives. Canned beans are good, depending on where you purchase them. 



1 1/2 cup garbanzo beans (cooked)

1/4 cup vegenaise

1 tsp. dill pickle (minced)

1/4 cup nutritional yeast

1/3 cup onion, chopped

1 tsp. soy sauce

salt / pepper

Directions: mix all ingredients together. Eat immediately, or let chill in refrigerator for an about an hour. You may want to alter the ingredients based on your taste, and adding 1/2 tsp. kelp powder will make it taste more like real tuna. 

It is shown with a coleslaw and a vegan bun. Bread is not necessary. 

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