If you’re looking for a couple of nice fillings for your sandwich, look no further. I made one ”tuna” salad and one ”chicken” salad. So delicious. Vegan food rocks!
2 cans chickpeas, drained and rinsed (420g each)
1/2 cup (115g) eggless mayonnaise
1 medium red bell pepper, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp Dijon mustard
1 cup walnuts, chopped (optional)
A few handfuls of baby spinach or baby lettuce (optional)
salt & pepper to taste
seaweed caviar (optional)
Grind chickpeas in a food processor or blender down to small flaky pieces You can make this salad with whole chickpeas but I find ground chickpeas make it easier to add as a sandwich filling. Plus, the flakiness of the ground chickpeas really resembles tuna in texture.
Mix all ingredients in the large sized bowl with the chickpeas.
2 pkgs. (225g each) tempeh, diced into 1/4-inch cubes
3 celery stalks, chopped
1 apple, diced (peeled optional)
2 tbsp raisins
1/4 cup coarsely chopped raw pecans or walnuts
2 tsp curry powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne powder
1 cup eggless mayonnaise
Steam tempeh for 10 minutes in a steamer basket placed in a pot filled with 2-3 inches water. Let cool completely.
Combine tempeh with celery, apple, raisins, pecans, curry powder, salt, black pepper, cayenne pepper and mayonnaise in a large bowl, adding more or less mayonnaise to moisten according to taste. Cover and refrigerate until ready to serve, at which point you may need to add more mayonnaise.
(Recipes from Colleen Patrick-Goudreau)