As many of you know, I am the only vegan in my household. While the rest of my family eats less meat than they used to, they do eat meat. Lately my son has been on a chicken salad sandwich kick. When I was younger I made a mean tuna fish sandwich (mean to the tuna, right/?!?!) and I remember the flavors well.
This is my vegan version of tuna / chicken salad and I enjoy it so much that I have been eating it for lunch and snacking on it like crazy. In an attempt to drastically reduce the amount of mayonnaise used, I made a sauce with some of the chickpeas and let me tell ya…you won’t even realize that there is only 2 Tbs. of Vegenaisein this entire creamy recipe.
2 15 ounce cans chickpeas (Eden Organics Low Sodium BPA free)
1/3 cup dill pickle juice
2 Tbs. Vegenaise
½ cup onion, finely diced
½ cup celery, finely diced
½ cup dill pickles, finely diced
2 Tbs. Dijon mustard
Drain and rinse the chickpeas.
Place 1 cup of the chickpeas in the food processor with the pickle juice and Vegenaise. Blend until very smooth (you may need to stop and scrape down the sides a few times). Pour the chickpea/pickle/mayo mixture into a bowl.
Place the remaining chickpeas in the food processor (no need to clean it) and pulse until it reaches the texture you desire; I prefer chunky.
Combine the chickpea/pickle/mayo mixture, texturized chickpeas, chopped onions, celery, and pickles in a bowl and fold together gently.
NOTE –The mixture will firm-up a bit once it has been refrigerated.
Serve over toasted bread, crackers, on top of salad, etc.
Happy Monday! I hope you are enjoying some time off of work and or school. I am feeling great post-cleanse. Last night we went to dinner at my favorite Peruvian restaurant and I had the Saltado de Vegetales with brown rice…yum!
The sandwich I made for lunch today was sooooooo good. I used whole wheat bread. While Veggie Grettie’s recipes are gluten free, I personally do have wheat from time to time since I am not officially gluten intolerant. I do notice that I get a stomachache if I have wheat very often, so I limit my consumption of it and have it maybe once a month.
My sandwich included, pickles, pea shoots, red onion, cucumber, tomato, spicy mustard, and a tiny bit of Vegenaise. So good!
Even before my husband and I went vegan we avoided certain animal products, pork being at the top of that list. So one of the dishes that I truly have missed is a pulled pork sandwich with lots of creamy coleslaw and pickles. A couple of months ago I was craving BBQ so I started working on this recipe and after a few attempts, it is perfectly delish and vegan!
SANDWICH INGREDIENTS – Serves 2-3***
2 portobello mushrooms cleaned, stemmed and thinly sliced
½ white or yellow onion thinly sliced
1 Tbs. olive oil
½ – ¾ cup of your favorite BBQ sauce (I use Amy’s BBQ sauce, some chipotle peppers in adobo sauce and a little maple syrup)
2-3 sandwich buns Earth Balance butter spread
***Note: Since writing up this recipe, I have experimented with this dish and have added a handful of diced baby bela mushrooms (or crimini) to the mushroom onion mixture. Made a huge difference, much more meaty texture!
COLESLAW3 cups green cabbage shredded
1 cup red cabbage shredded
½ cup carrot shredded
1 Tbs. red onion diced
1 Tbs. red bell pepper diced (optional)
½ cup veganaise
½ tsp. of Dijon mustard
1 tsp. lemon juice
1-2 Tbs. vinaigrette dressing (I like Girard’s light champagne dressing)
½ tsp. agave nectar or sweetener of choice (maple syrup would work also)
Salt & pepper to taste
Depending on your preference you can either remove the gills from the mushrooms or leave them. Stem and thinly slice mushrooms.
Thinly slice onion.
Sauté onion and mushrooms in olive oil on medium for 10 minutes till tender. Pour out any excess moisture/water from pan before adding BBQ sauce.
Add sauce and simmer for another 10-15 minutes until thick. Be careful to add the sauce slowly, you can always add more later.
While mushroom onion mixture is simmering, prepare coleslaw. Combine Vegenaise, mustard, lemon juice, vinaigrette and sweetener of choice, adjust according to your liking. Toss dressing with cabbage, carrot, onion and bell pepper.
Toast buns under broiler for a minute or two then top with Earth Balance butter spread.
Assemble sandwich on plate with a good serving of mushroom mixture on bun topped with coleslaw. Serve with more coleslaw on the side with a few pickle slices.
"The diet that helps to reduce weight in the short run needs to be the same diet that creates and maintains health in the long run."
~T. Colin Campbell
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