Search This Blog

Welcome to the Whole Foods Plant Based Oil Free website. After many request from friends and family to list my many recipes we came up with this site. These recipes were what took me from 30 year junk food vegetarian to where I am at today

Other Resources

The WFPBOF Facebook Page

Thursday, January 11, 2018

Tunaless Salad Sandwiches

This one will look familiar if you have visited this page before, this is the recipe that I hacked my plant based potato salad from. This is probably my most popular recipe I have, Vegan Tunaless Salad Sandwiches. I hear you can even fool folks into thinking your Garbanzo beans smell like tuna. The human mind can be so easily fooled.

If you have never cooked with Tahini sauce you may find it difficult to fold into the other ingredients. Done right this one is easy. Start with two separate bowls, one for the wet ingredients and one for the dry ingredients. 

Starting with the wet mix, first add your sweet relish. Next add your Tahini Sauce and fold/stir thoroughly, the sweet relish easily breaks up the thick Tahini Sauce. Then add and mix in your maple syrup, next mix in the spicy brown mustard. I like to add and mix my spices at this point. 

Time to cut or chop the red onion and celery [organic only right? celery is on the dirty dozen list] to your preference. I am so picky about this. Not minced, not to big, and the fresher and crisper the better. Now set them aside. 

Now open your Garbanzo beans [chickpeas] and drain them off, saving some of the juice. Place them on a plate and mash thoroughly with a fork. Add this and your dry ingredients to the wet mix and begin to gently but thoroughly fold the entire mix. If your finished product seems dry and won't quite mix just add a few drops of the bean juice we set aside. Your done, all that's left to do is put it in the frig to chill for a couple of hours before serving. 

Additions? A couple slices of tomato and some crisp lettuce goes great with this.I prefer toast for this one but it goes great with pita bread, crackers....almost anything. 

This does make a fairly large batch, for one person you may want to half the recipe....I regret it every time I do.

It has been brought to my attention that the Tahini Sauce does have fat in it. My response? Do the math, figure out how much fat it really is divided by the servings etc. If my math is correct it comes in well under the 10% of your daily calories from fat and it's only ground sesame seeds. 

Here's the process....

The Wet Ingredients....

5 Tablespoons of Tahini Sauce....I use Trader Joe's Brand

4 Teaspoon [or more] Spicy Brown Mustard [or plain yellow mustard if you prefer] 

3/4 Cup Pickle Relish....I use a quality Trader Joe's version. Regular store bought is loaded with High Fructose Corn Syrup

2 Tablespoons of Maple Syrup. Don't Skimp Here, Use 100% Pure. Agave Nectar can substitute

Healthy dose of garlic, paprika and black pepper. Ok, a pinch of salt if you must.

The Dry Ingredients.... 

3/4 Cup of Diced Red Onion 

3/4 Cup of Diced Celery 

2 Cans of Chickpeas [Garbonzo Beans] rinsed and drained. 30 ounces total, 15 ounces per can.

Please join our Facebook Group....Just Click Here 

No comments:

Post a Comment

Avocado Tomato Pasta

My latest creation is an entirely original idea, well to some degree. I had seen a recipe that included avocado in the blender that ended ...