We went up to Canada this week to visit my family and my sister made some yummy curry tuna sandwiches.
I was excited to get home and try to “veganize” the same sort of thing.
Well let me just say…..I’m in LOVE!……seriously.
I am the kind of girl that reads recipe books like novels. I will usually read through a recipe and decide right then and there if I think it will taste good or not.
If this describes you….DON”T DO IT on this one.
There really isn’t anything that appealing about this recipe. In fact, if I were to come across this recipe and read through it, it would probably not make the cut.
That would be a mistake, because not only is it surprisingly DELICIOUS….my kids ate it and thought it was great!!
Curry Tuna Salad – Vegan Style
1 can of garbonzo beans, rinsed and drained
1 carrot, shredded
1 celery stalk, finely chopped
1/4 of a white onion, finely chopped
2 TBS Vegenaise
1 TBS stone ground mustard
2 tsp curry powder
a pinch of tumeric
Using a potato masher, smash the beans. Add the rest of the ingredients into and stir well.
To spice it up I added Louisiana hot sauce, to make it a little sweeter (for the kids that don’t like the spice), I added a little stevia.
In the picture, the sandwiches are served open faced on Udi’s gluten-free bread (topped with alfalfa sprouts).
These also make great appetizers served on crackers (or rice crackers) topped with micro greens.
Source: WFM 1-10