Tunno Sandwiches
by Toni Fiore author the VegEZ e-cookbook
Okay, as a vegan you can do the burger, but can you do fish? Indeed I can! Better than fish in fact! Here’s a terrific sandwich filling for those of you becoming more health conscious or for vegans who miss tuna. We also love this served like pate on crackers or spread onto celery sticks.
Ingredients:
14 ounce can artichoke hearts, drained and squeezed fairly dry
1 cup cooked chickpeas, rinsed and drained
1. Place drained and squeezed artichoke hearts into the bowl of your food processor and pulse to chop, being careful to retain the flaked tuna-like texture – you don’t want a paste! Remove and set the chopped artichokes into a bowl.
2. To the processor, add the chickpeas and pulse until they have a “mealy” crumbly texture. Add the chopped chickpeas to your bowl of artichokes, then the remaining ingredients and blend well to combine.
3. Heap onto whole grain bread cover with a crunchy piece of lettuce, and enjoy.
1/2 small onion, finely chopped
1 stalk of celery, finely chopped
1 tablespoon nutritional yeast
1 to 2 teaspoons kelp granules
1 1/2 teaspoons soy sauce
1 to 2 teaspoons unseasoned rice wine vinegar
4 to 5 tablespoons vegan mayonnaise
Salt and black pepper, to taste
Gluten free option, roll salad in lettuce or collard leaf.
