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Rated 5.0 stars by 1 users
Lunch
American
Boro Team
6
15 minutes
0 minutes
246
This protein-packed mock tuna salad is made with beans, veggies, and vegan mayo for a healthy, plant-based twist on classic tuna salad. Perfect for sandwiches, wraps, or lettuce cups!
3 C beans (garbanzo, white, or cannellini)
1 carrot, blended
1 celery stalk, blended
1/2 onion, blended
1-2 garlic cloves
1/2-1 tsp Himalayan salt
2 tsp dulse powder (optional)
1/2 - 3/4 C mayo (vegan or homemade)
2 T mustard (optional)
Freshly cooked beans can be mashed with a fork or, like canned beans, they can be placed in a food processor and pulsed until crumbly. Do not over-process, you don’t want them to be creamy, just chopped up.
Blend the carrots, celery, garlic, and onion.
Once fully blended add to beans.
Add mayo, mustard, salt, and spices of choice and mix until everything is combined. Chill for a couple of hours
Eat mock tuna in romaine stalks, a pitted avocado with a thin layer cut for a “bowl”, or simply use it as a dip or spread onto sandwich bread.
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