This vegan tuna sandwich is ready in less than 10 minutes. It’s a delicious, simple and healthy lunch recipe, perfect to bring to work or school.
Many of you guys asked us for a vegan tuna recipe and we also realized we haven’t any vegan “fish” recipe, so here it is, a delicious vegan tuna sandwich. It is the bomb!
We’re so happy with this recipe, although it doesn’t taste exactly like real tuna, nor has the same texture, but it’s a healthier option and is also better for the animals and the planet, so you should give it a try. It’s quite similar to Spanish tuna escabeche (atún en escabeche in Spanish), which has a sour taste.
I went vegan almost three years ago, so it’s almost my vegan birthday, yay! Going vegan is one of the best choices I’ve ever made as I told you before. I’m not going to lie, it wasn’t easy at the beginning, but change is hard and scary. I don’t miss animal foods at all and when I do, it’s not the food itself, it’s just I’d like to find a vegan alternative.
The blog is our job and way of living, so we can’t do it for free, but we started Simple Vegan Blog to help people transitioning to a plant-based diet or at least to show them you can eat anything you want in a vegan version. We want a better world with healthy people and also a better place for the animals and the environment.
If you like this vegan tuna sandwich, check out these recipes: vegan pesto, hummus, avocado sandwich, simple hummus sandwich, vegan sloppy joes, vegan bagel sandwich and peanut butter & rhubarb jelly sandwich.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
For the vegan tuna:
- 7 ounces canned or cooked chickpeas (200 g)
- 1/4 cup tahini (4 tbsp)
- 2 tbsp lemon juice
- 2 tbsp yellow mustard
- 1 tbsp nori flakes (optional)
- 1/4 chopped red onion
- 4 vinegar pickles (1 oz or 30 g)
- 1/2 chopped celery stalk
- 1/4 tsp salt
- 1/8 tsp ground black pepper
For the sandwich:
- 8 whole wheat bread slices
- Lettuce leaves
- 2 sliced tomatoes
- Place all the vegan tuna ingredients in a food processor or blender and blend until you get a thick spread, as you can see in the third picture.
- Toast the bread in a toaster, frying pan or panini press.
- Place the lettuce leaves onto four pieces of bread, then the vegan tuna and finally the tomato slices. Top with the other four slices of bread.
- This sandwich is better fresh, although it’s also a great lunch recipe to bring to work or school.
- Store the vegan tuna in a sealed container in the fridge for up to 4 days.
- Feel free to use vegan mayo, vegan oil-free aioli or any creamy sauce you like instead of the tahini.
- To make nori flakes, I just blend a nori sheet in a blender, but you can use store-bought flakes as well. Any other dried seaweed is okay.
- You don’t have to use red onion, any type of onion will do.
- If you don’t eat gluten, use any gluten-free instead of the whole wheat bread slices, or even some corn tortillas.
- Add your favorite veggies.
- Serving Size: 1 sandwich
- Calories: 317
- Sugar: 5.1 g
- Sodium: 537.5 mg
- Fat: 11.7 g
- Saturated Fat: 1.7 g
- Carbohydrates: 41.6 g
- Fiber: 8.7 g
- Protein: 14 g