Vegan Tuna Salad
The best vegan tuna salad that's high protein and doesn't require chickpeas or jackfruit! Perfect for vegan tuna salad sandwiches and vegan tuna melts.
americansalad
⚠ Contains allergens
soy
#high-protein#easy
Ingredients
- 3 inch piece kombu— or two sheets of nori
- 500 ml boiling water
- 3 teaspoon fine sea salt
- 100 g TVP— ideally slices or chunks
▸155 g Vegan Mayonnaise (4 servings)
Ingredients
- 110 ml soy milk— unflavoured and unsweetened, at room temperature
- 250 ml sunflower oil or any other neutral oil
- 2 tsp rice vinegar or any white vinegar— including white wine vinegar or apple cider vinegar
- 1/2 tsp fine sea salt or kala namak (black salt)— kala namak for a more realistic flavour
- 1/4 tsp dijon mustard
- 1 tbsp extra virgin olive oil or cold-pressed rapeseed oil— aka Canola oil
- 1 stalk celery— very finely chopped
- 1/4 red onion— peeled and very finely chopped
- 1 teaspoon dijon mustard
- 1/4 teaspoon flaky sea salt
- pinch lemon zest
- 2 tablespoon capers— drained and roughly chopped
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
4.91/5 · 41 reviews