MzzCoffeee

My vegan “tuna” salad recipe is up on YouTube. I’ve been trying to get the hang of filming, but I seem to just be getting better at editing (insert joke here). Anyway, it is a quick and simple recipe. Most of us plant-based eaters and om-nom-nomnivores have all the ingredients sitting around anyway.

Ingredients:

• 1 can of garbanzo beans (low sodium is best)
• 3 tbsp of vegan mayo (minimum)
• 3 stalks of celery
• 1 tbsp fresh or dried dill
• 1 tsp dijion mustard (regular is fine too)
• 2 sheets of nori (don’t used seasoned seaweed or it will be too salty)
• 1 tbsp relish or capers
• Golden Mountain Seasoning Sauce or tamari (season to taste)
• Black pepper (season to taste)
• Garlic seasoning (season to taste)

Instructions:

1. Rinse your garbanzo beans thoroughly, then mash them in a mixing bowl. You can use a fork, which is a bit tedious but doable, a food processor, or a masher. The texture you are looking for is chunky.
2. Clean your celery, then slice it. Add it to the mixing bowl.
3. Prep your dill by gently removing it from the stem, then roughly chopping it. If you are using dried dill, you get to skip all that. Add it to the bowl.
4. Put your two nori sheets one on top of the other, then fold them over to make it easier to cut. Roughly chop it and then add it to the bowl.
5. Add your vegan mayo, dijon mustard, relish (or capers), seasoning sauce, black pepper, and garlic seasoning to the bowl. Mix it and taste it. If you want to add more of something, then go ahead!

You can serve it with crackers, pita, bread, etc. To be honest, I will just eat it by itself sometimes when I am feeling the ADHD kick in. I suggest covering it, letting it sit for a few minutes while you clean up, then stirring it again before you eat it. Letting it sit allows the dried ingredients, like nori, to soak up the liquid deliciousness.