When you tell folks you eat a plant-based diet, one of the first questions you get is, “What do you eat?”.
I am not sitting around eating grass and salads all day – that’s for sure.
I am allergic to seafood – have been since forever. The only fish I can eat is tuna – weird, but true. I would crush a tuna sandwich before I became vegetarian. Something about that tuna with some lettuce and tomato…yummmmmmmyyyyy!!!!
I was delighted to learn that I didn’t have to give up that experience just because I embraced a plant-based lifestyle. I was first introduced to this concept of a tuna-less tuna sandwich by my vegan coach, Monique (aka Brown Vegan). From the first time I tried it…I never went back. I find myself tweaking my personal recipe each time. It is sooo good. Here’s the proof…
Mr. Fifteen
My fifteen year old some is not vegan. In fact, the word vegan gives him an automatic “no” reflex. He literally cannot control the look on his face (got that from me) and the shaking of his head when I say “vegan”. Well, he tried my sandwich and since that time, he has eaten it each time I make it – with the vegan mayo, yall. Yasssss!!!
Friends of the Family
My hubby had a golf day with his friend from forever ago and he brought along his wife and four-year-old son. Love them both! Well, we were chatting for awhile and people get hungry. I whipped up a sandwich for them and we enjoyed mock tuna sammiches, with a side of sliced red peppers (happy food) with garlic hummus and seaweed. The newly vegan mommy said it was delicious and her little guy enjoyed it, too (minus the tomatoes). LOL!
The Recipe
Ingredients
- 2 cans of chickpeas; rinsed
- Relish or sweet cubes
- Onion powder
- Garlic powder
- Braggs herbal seasoning
- Salt, pepper to taste
- mustard
- vegan mayo
Instructions
- Drain and rinse two cans of organic chickpeas.
- Place chickpeas into food processor and pulse until consistency resembles the texture of tuna.
- Place into a large bowl and add remaining ingredients to taste.
- Nom Nom Nom!!!
Peace.