Maintenance – Curry Tuna Salad – Vegan Style


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

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