Wednesday, March 28, 2012

Vegan "Tuna" Salad Sandwich

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Greenpeace has a contest going to explore alternatives to our favorite tuna recipes. And this is something I've wanted to do since the magical Apple Valley catered my highschool graduation party so full of vegan versions of classic midwestern party foods that the little "VEGAN" signs I calligraphied (yeah, I know) were not just decorative but requisite.

What too-convincing magic have you up your sleeve, Apple Valley?

Here's my attempt to over-convince you. I was really pleased with the results, though it's been a super long time since I ate a real tunafish salad sandwich, so you know, you tell me.

This does require a couple specialty ingredients, but I was able to find both at my regular grocery store, and hopefully you can too. Or, both could easily be ordered and shipped. They are packaged and stored dry.

TVP is a vegetarian protein made from soy that, like most vegetarian proteins, takes on the flavor of what it's cooked with. Thus: seaweed. See? Sea! There's more fish in the.

Or there will be if we stop destroying their habitat!

1 cup low sodium vegetable broth
2 tablespoons dried, shredded seaweed (looks like this)
1 cup dried TVP (which is this)
1 large carrot, peeled and minced
the leafy heart of one small bunch of celery (or maybe 2 stalks), minced
2 scallions, minced
2 tablespoons chopped arugula
2 tablespoons vegannaise or mayonnaise
1 teaspoon stone-ground mustard

In a small saucepan, combine the seaweed and the vegetable broth and bring to a boil.

Place the TVP into a medium-sized mixing bowl. When the broth has come to a boil, pour it, through a mesh strainer, onto the TVP. Stir, cover, and let sit for about 10 minutes. You can discard the seaweed, save it for another dish, or chop some of it up to add back into the salad if you like. I left it out of my salad because I was going for a classic look, but if you added some in, it would probably increase the sea-likeness.

Meanwhile, prep the rest of your ingredients. When the TVP has softened and absorbed all the broth, add the remaining ingredients and stir to combine. Season to taste with salt and black pepper.

Serving suggestion: sandwiches!

2 comments:

Katherine Friedman said...
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Ralph West said...
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