Today is February 29th, a time when single women are allowed to get down on one knee and pop the question.
That’s what I heard anyway. This practice for becoming engaged to be married is outdated, isn’t it? Single women are self sufficient and have no need for trapping men into marriage using gimmicks, and I suggest the only question a woman might pop if she finds herself on one knee today is: What in the world is a vegan tuna sandwich?
I have the answer, and it’s surprisingly delicious!
You’ll be amazed at how this meatless alternative satisfies your tuna sandwich cravings. My advice is: alter the recipe to suit your tastes. Swap chickpeas for cubed tofu. Add dill pickle relish, a little white onion, diced green or red peppers to the mix.
This sandwich, served with fresh green and red pepper slices, makes a great #MeatlessMonday lunch dish.
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- ¼ cup vegan mayonnaise (or Tofutti brand vegan "sour cream")
- 1 tablespoon whole grain mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon celery seeds
- ¼ cup chopped celery, from about one rib
- 2 tablespoons sliced scallions, from about about two scallions
- Freshly ground black pepper to taste
- 2 to 4 slices bread
- 2 to 4 lettuce leaves, washed and dried well
- Place chickpeas, mustard, "mayonnaise," vinegar and celery seeds in the bowl of a food processor and pulse two or three times to roughly chop. Mix in the remaining ingredients by hand.
- Build sandwiches using your favorite bread, toasted or untoasted, and lettuce leaves.
Update: I recently tried this recipe WITHOUT the Tofutti “sour cream” or any vegan mayonnaise, and it turned out just fine. I didn’t notice the difference. This makes the recipe cleaner and more heart healthy 😉 Go ahead and give it a try!
I had no trouble eating the whole thing!
And happy birthday to all the Leapsters!