Man-Approved Mock Tuna Salad Sandwich

My husband loves sandwiches.

When I was pregnant and didn’t feel like cooking he would always offer to make us sandwiches. Grilled cheese sandwiches, turkey sandwiches, tuna sandwiches…

Now that we’ve become Vegan we’ve been faced with the challenge of replacing the meat, cheese and mayo in these sandwiches. I’ve managed to make us amazing roasted vegetable ones with hummus and avocado to replace the latter two of those ingredients but the man wanted something “with some substance” as he would say. So I started to do some research and he tells me, “No tofu or mushrooms either!”. This made for an even BIGGER challenge. But I accepted it and decided to go with one of his favorites. The tuna salad sandwich.

I was inspired by this amazing website called Chez Bettay The Vegan Gourmet and decided to put my own twist on her mock tuna salad. It was AWESOME! Rance could not believe it when it showed up in his lunch box! The size and taste leave nothing else to be desired. Per-fishy-ection! I’m definitely going to experiment with some other sandwich fillings and keep you posted. Until then, give this a try. I promise you, your mind will be blown away! Look at it! It’s big, beautiful and super fast to make. Plus, with this recipe you can get at least 6 servings out of it. Now go on, do it.
Man-Approved Mock Tuna Salad Sandwich

Serves 6

PPV: 9 for one whole, assembled sandwich with 1/2 cup filling and all the toppings!*
PROTEIN: 15 grams per sandwich

*Weight Watchers friends, you can always lighten this recipe up by using the light lo-cal bread and low fat or fat free mayo. By doing so this would be a Simply Filling sandwich that you could definitely get your FILL of! This would make the sandwich only 6 points

  • 3 cups canned garbanzo beans (I used two cans), drained and rinsed
  • 1/2 cup bell pepper, your color of choice, finely chopped
  • 1/2 cup celery, finely chopped
  • 4 green onions, finely chopped
  • 1/2 red onion, or your favorite color, finely chopped
  • 1 dill pickle, or sweet relish, finely chopped (adjust to your liking or omit)
  • 1/2 cup Vegenaise or low fat mayo
  • 1 tablespoon Nutritional yeast
  • 1 tablespoon Kelp granules (MUST use this to get fishy taste, the link is the brand I used)
  • 1 tablespoon fresh lemon juice
  • 1 tsp Braggs Liquid Aminos
  • OPTIONAL: Ezekiel sprouted grain bread, mustard, lettuce, tomato, pickles, pepperonchinis, tomato and any other sandwich toppings you love!
Place garbanzo beans in a food processor fitted with knife blade and pulse 5-6 times to get a medium crumble. You don’t want a hummus paste, some chunks are good. If you don’t have a food processor, mash the beans with a potato masher in a large bowl to desired consistency.
Scrape the beans into a large bowl. Finely chop the bell pepper, celery, green onion, red onion and pickle using the same food processor bowl and then add them to the beans. Sprinkle in remaining ingredients and mix until well combined and creamy. 
To assemble, scoop 1/2 cup of the salad on to two slices of toasted sprouted grain bread and load up with your favorite toppings. You could even use this mixture in a sprouted grain tortilla, add avocado and make a wrap out of it. This is especially good after sitting overnight but is still amazing right out of the bowl. Enjoy!

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