VEGAN MAYO WALMART RECIPES

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VEGAN CHICKPEA NO-TUNA SALAD SANDWICH | FORKS OVER KNIVES



Vegan Chickpea No-Tuna Salad Sandwich | Forks Over Knives image

In this vegan version of a tuna salad sandwich, the tuna salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal. Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches. From Minimalist Baker's Everyday Cooking Also, check out this delicious vegan tuna casserole.

Provided by FORKSOVERKNIVES.COM

Total Time 10 minutes

Number Of Ingredients 15

1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons tahini
1 teaspoon Dijon or spicy brown mustard
1 tablespoon maple syrup or agave nectar
¼ cup diced red onion
¼ cup diced celery
¼ cup diced pickle
1 teaspoon capers, drained and loosely chopped
Healthy pinch each sea salt and black pepper
1 tablespoon roasted unsalted sunflower seeds (optional)
8 slices whole-wheat bread
Dijon or spicy brown mustard
Romaine lettuce
Tomato, sliced
Red onion, sliced

Steps:

  • Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
  • Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
  • Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
  • Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

VEGAN CRAB CAKES RECIPE BY TASTY - FOOD VIDEOS AND RECIPES



Vegan Crab Cakes Recipe by Tasty - Food videos and recipes image

Here's what you need: chickpeas, hearts of palm, artichoke heart, panko breadcrumbs, vegan mayonnaise, dijon mustard, lemon juice, salt, pepper, old bay seasoning, oil, sweet pickle relish, fresh dill

Provided by Rachel Gaewski

Yield 6 servings

Number Of Ingredients 13

15 oz chickpeas, drained and rinsed, 1 can
15 oz hearts of palm, drained, rinsed and cut into large chunks, 1 can
15 oz artichoke heart, drained and rinsed
1 ½ cups panko breadcrumbs, divided
¾ cup vegan mayonnaise, divided
1 teaspoon dijon mustard
2 teaspoons lemon juice, divided
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon old bay seasoning
oil, for frying
1 tablespoon sweet pickle relish
fresh dill, to serve

Steps:

  • Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
  • Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
  • Form the mixture into 6 1-inch (2 cm) thick patties.
  • Dip each patty in remaining bread crumbs.
  • Heat a pan of oil to 350°F (180°C). Fry each patty for 3-6 minutes per side, until golden brown.
  • Transfer to paper towel-lined plate to absorb excess oil.
  • For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
  • Top the patties with tartar sauce, dill, and lemon juice.
  • Enjoy!

Nutrition Facts : Calories 504 calories, CarbohydrateContent 43 grams, FatContent 31 grams, FiberContent 11 grams, ProteinContent 12 grams, SugarContent 5 grams

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