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Thursday, January 31, 2019

VeggieDag Thursday: Lynda's Mock 'Tuna' Salad Sandwich


In communion with the fine people of Ghent, Belgium, VeggieDag Thursday (DonderDag) is a series of occasional Thursday posts on an animal-free diet and the ecology. Today, the former.

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Lynda's Mock 'Tuna' Salad Sandwich

  • 15 ounces canned chickpeas, drained and rinsed, fork-smashed. (Save that aquafaba!)
  • 1 celery stalk, diced or grated
  • 2 tbsp dill pickle, diced
  • 1 spring onion (or ramp), diced
  • 2 tsp nutritional yeast
  • 1 tbsp low-sodium soy sauce
  • 2 tbsp vegan 'mayonnaise'
  • 1 tsp kelp powder (optional)
  • ½ tsp dry mustard powder
  • ½ tsp onion flakes
  • 1 tsp fresh lemon juice, or more to taste.
  • S&P, to taste
Assemble. Eat. Enjoy.

— Recipe via Lynda Howard
(with adaptations from Happy Herbivore).

VeggieDag Thursday

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  • This post originally appeared on Facebook, suggesting the sandwich as a Super Bowl snack. The recipe, itself, first appeared even earlier than that, on Flickr.

  • Why the name VeggieDag Thursday? Here.
  • Read all the posts: here. Follow on Twitter with hashtag: #VeggieDag.
  • Suggestions and submissions from chefs, writers, and home-cooks welcomed! Contact me here.

  • For more from YFGF:

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