I originally wrote this post a couple of weeks ago but never got around to posting it because being a teacher is an all-consuming task of life. However, I love writing and blogging so I need to fight for my blog time! Here it is.
One of the things that keeps me sane and stress-free during the school year is knowing what I'm going to eat for lunch the night before. Packing lunches the night before sometimes just doesn't happen, but when it does, hallelujah songs go out in the morning. So, I wanted to share with you one of my favorite quick & easy go-to lunches. I am so excited about this recipe because it makes for a GREAT lunch (for both students & teachers alike) and of course because it's vegan. But don’t be scared or run away, because its SUPER good, I promise! :)
The other great thing about this recipe is that you can customize it any way you like, and if the vegan components truly freak you out, you don't have to use them!
INGREDIENTS
1 (15 ounce) can of chickpeas, drained
1/4 cup Vegenaise (I dare you!)
1/3 cup celery, finely chopped
2 tablespoons sweet onion, finely chopped
1/2 tablespoon nutritional yeast flakes
1 green onion, chopped
1 teaspoon soy sauce
INSTRUCTIONS
MOCK TUNA SALAD
Recipe from "From Plant to Plate" by Tami Bivens
INGREDIENTS
1 (15 ounce) can of chickpeas, drained
1/4 cup Vegenaise (I dare you!)
1/3 cup celery, finely chopped
2 tablespoons sweet onion, finely chopped
1/2 tablespoon nutritional yeast flakes
1 green onion, chopped
1 teaspoon soy sauce
INSTRUCTIONS
Start off by rinsing the chickpeas and putting them in a bowl. Mash them with a fork until they are nice and chunky. Mashing chickpeas is actually kinda tough so if you have a food processor, now is the time to use it.
Next, combine the rest of the ingredients.
Serve this on your favorite choice of bread and dress is up with some tomatoes, avocado, and lettuce if you want. It's that easy and SO good.
Serve this on your favorite choice of bread and dress is up with some tomatoes, avocado, and lettuce if you want. It's that easy and SO good.
You can eyeball the vegenaise (or mayonnaise) just like you do when you make tuna salad. I like my salads CREAMY!
The recipe calls for onions, celery, and soy sauce, and I actually haven't the celery or soy sauce! I didn’t have celery when I made this the first time so I chopped up some cucumber really tiny, and even chopped up some carrots for color. Feel free to change-up the add-ins and make if your own. I honestly didn't even miss the soy sauce at all.
Don't forget to add salt and pepper to taste.
The recipe makes about 4 sandwiches if you like to lay it on heavy like me.
This spread is healthy, guilt-free, one of my favorite, quick & easy lunch options.
Xo,
Rachel
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