Among the healthy food shops in my location has an excellent buffet, where I like to get my vegetable-and-protein fix after a long path run. They have a vegan tuna salad (as in “tuna”) that I put on top of my greens whenever. It has a fantastic taste and texture; I have actually been meaning to recreate it in your home for months.
At this point you may be cocking your head, questioning how one makes tuna salad meatless. I was befuddled too, up until I saw the components noted on a placard above the salad bar.
The technique here is to soak the almonds and sunflower seeds in water, drain them, then grind them up with the rest of the components. No mayo, no difficulty, no cooking. Never ever in a million years did I believe nuts and seeds could simulate a tuna salad, however they do! The texture is definitely not the like fish, but the flavor is oddly close– without being “fishy.” You can serve this raw, vegan, high-protein salad with crackers, in a wrap, as a dip or on a sandwich with your favorite dealings with (I like it on toasted bread with spring greens, avocado, red onion and bell pepper).
If you need inspiration to pull yourself out of the what-do-I-eat-for-lunch sandwich rut, this dish will absolutely do the trick!
This post was initially published on August 13, 2014.
Vegan “Tuna” Salad
You won’t believe just how much this vegan tuna salad tastes like the real thing! Serve it as a spread for veggies or make your own meatless tuna salad sandwiches.
- Preparation Time: 15 minutes
- Overall Time: 15 minutes
- Yield: about 4 cups
Active Ingredients
- 2 cups raw almonds
- 1 cup raw or roasted sunflower seeds
- 1/2 cup red onion, sliced
- 2 cups celery, chopped
- 1/2 cup water
- 1/3 cup (packed) fresh parsley
- 1/4 cup 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
Instructions
- Place the almonds and sunflower seeds in a bowl and soak them for 4 hours.
- Strain the almonds and sunflower seeds in a great mesh screen and transfer them to a mixer or food processor and process till a thick, gritty paste is formed (it must be sticky). This will require some time, so you might require to stop, stir, and re-start your blender/food processor several times.
- Add the remaining ingredients to the blender/food processor, and process up until whatever has actually come together. There will be pieces of celery and onion, so if you prefer a more uniform “salad,” make sure you slice them carefully prior to adding them to the blender.
- Refrigerate the salad for a minimum of an hour prior to serving. Serve with crackers or veggies, or make it into a sandwich or cover with your preferred fixings.
Notes
Preparation time does not consist of the 4 hours soaking time for the almonds and sunflower seeds.
About Julia Mueller
Julia Mueller composes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. A Lake Tahoe native, Julia enjoys to play outdoors, and enjoys developing recipes that are nutrient-dense and approachable to make any night of the week.