cancer kicking superwoman next to assortment of healthy foods
cancer kicking superwoman next to assortment of healthy foods

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18jun5:00 pm6:30 pmCook Live with Chrissy & Dr. Kristi (Ep. 18)Episode Theme: TBD5:00 pm - 6:30 pm View in my local time38 Guests AttendingEvent starts in

Faux Tuna Sandwiches

Recipe by Lindsay S. Nixon
5.0 from 2 votes
Course: LunchCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

20

minutes
Calories

235

kcal
Protein

12

g
Carbohydrates

42

g
Fat

4

g
Fiber

9

g
Total time

20

minutes

These faux tuna sandwiches are so delicious you can have them any time of the day. The recipe comes straight from our good friend Dr. Neal Barnard’s new book, The Power Foods Diet. It was also prepared live during Episode 16 of Cook Live with Chrissy & Dr. Kristi. The video of Episode 16 can be found after the recipe below.

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Ingredients

  • 1/2 tsp onion flakes or 1-2 T finely chopped red onion

  • 1 can chickpeas, drained, and rinsed

  • 1-3 tbsp vegan mayo, or yogurt

  • 1 celery stock, finally, chopped

  • 1-2 tbsp finally chopped dill pickle, or dill relish

  • 2 tsp nutritional yeast

  • 1/2 tsp kelp granules (optional for fishier taste)

  • 1-3 tsp low sodium soy sauce

  • black pepper

  • 8 slices whole-grain bread

Instructions

  • If using fresh red onion, soak it in cold water for 5 minutes, then drain and set aside.
  • In a mixing bowl, mash the chickpeas, with a fork- or – alternatively, pulse the chickpeas in a food processor until course.
  • Stir together the mashed chickpeas with one onion, one tablespoon mayonnaise, celery, dill, pickle, soy sauce, nutritional yeast, and kelp. If using black pepper, add at this time a bit to taste.
  • Add additional mayonnaise if needed or desired.
  • Serve on bread to make sandwiches.
  • Optional add-ons include finely chopped green apple (about 1/4 cup); flat parsley; Dijon, mustard and lemon juice (about 2 teaspoons each); whole-grain mustard (1 tablespoon); Dijon mustard (1 tablespoon); and sweet pickle relish (2 tablespoons); hot sauce, or Cholula; or vegan Parmesan cheese (about 1 tablespoon).
  • You can also substitute one package of Tempeh for the chickpeas. Boil the water for 10 minutes then drain cool, and crumble or shred proceeded as directed

Recipe Video

Notes

  • All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
4.2 5 votes
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⟳ Lunch, 20-30 Mins, American, Cook Live Recipes, ⭥Easy
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18jun5:00 pm6:30 pmCook Live with Chrissy & Dr. Kristi (Ep. 18)Episode Theme: TBD5:00 pm - 6:30 pm View in my local time38 Guests AttendingEvent starts in

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