I created this vegan "tuna fish" salad sandwich for Greenpeace's Think Outside of the Can campaign.
|Garbanzo bean||8 Ounce (1 can)|
|Pickled relish||3 Tablespoon|
|Chopped red onion||1/4 Cup (4 tbs)|
|Celery sticks||2 Medium , chopped|
|Radish||2 Small , thinly sliced|
|Tomato||1/2 Large , thinly sliced|
|Sprout||1/4 Cup (4 tbs)|
|Whole wheat bun||1 Large|
|Ground mustard seeds||2 Teaspoon|
|Cashew cream||1 Cup (16 tbs)|
1. In a bowl, drain and rinse the garbanzo beans. Mash them with a fork.
2. Add the cashew cream, finely chopped celery, ground mustard seeds, pickled celery and the red onion.Mix all the ingredients well.
3. Season with salt and pepper.
4. Slit the bun and layer with lettuce, vegan tuna mixture, radishes, tomatoes and sprouts. Serve immediately.Recipe Courtesy of: cookingstoned.tv
Serving size Complete recipe
Calories 1439Calories from Fat 167
% Daily Value*
Total Fat 36 g55.4%
Saturated Fat 1 g5%
Trans Fat 0 g
Sodium 1078 mg44.92%
Total Carbohydrates 231 g77%
Dietary Fiber 59 g236%
Sugars 55 g
Protein 67 g134%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet