Vegan Tuna Salad (no chickpeas)
This vegan tuna salad is a simple recipe, using white beans and a few other common ingredients you probably have around the house + one *magic* ingredient to bring it all together. It uses easy methods to create the simplicity and comfort of a classic tuna sandwich in a totally plant-based way!
Ingredients
For the Seasoned Mayo:
- 3 Tbsp vegan mayonnaise
- 1/2 Tbsp kelp granules
- 1 tsp ground mustard
- 1/2 tsp salt
- 1/2 tsp celery salt
- 1/2 tsp garlic powder
- 1/4 tsp fine ground black pepper
- juice from 1/2 lemon
For the Base:
- 2 14- oz. cans white beans
- 3/4 cup finely minced celery
- 1/2 cup minced white or yellow onion
- 1/4 tsp lemon zest
Instructions
- Make the seasoned mayo: Add all the ingredients for the seasoned mayo to a small bowl and whisk well until blended uniformly. Set the mixture off to the side and allow flavors to steep.
- Make the base: Strain and rinse the beans + transfer them to a large mixing bowl. Use a potato masher or back of a wooden spoon to par-mash the beans. You want them to be mostly mashed with some larger bits throughout, not like a puree. Add the minced celery, onion, and lemon zest and stir.
- Bring it all together: Using a rubber spatula, pour the seasoned mayonnaise over the beans and veg and fold all together uniformly. Let the mixture set for at least 15 minutes in the refrigerator or up to an hour for best results.
- To serve: Serve this toona salad as a sandwich or tea sandwich, on a salad, or right outta the bowl! Store leftovers in an air-tight container in the fridge for up to a week. Enjoy!
Video
Notes
For this recipe, we usually use Navy beans. They are smaller and slightly softer than their counterparts and mash a little more easily making them seem more natural for this vegan tuna salad. They also offer the most fiber!
Nutrition
Serving: 1/6 the recipeCalories: 263kcalCarbohydrates: 45gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 366mgFiber: 9gSugar: 8g
Tried this recipe?Let us know how it was!