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Discussion Starter · #1 ·
Ingredients:

Mock tuna/ Chickpea filling:
1 can chickpeas, drained and mashed coarsely with potato masher
1/4 cup mayo/vegan mayo (give or take on texture pref)
1 large dill pickle chopped finely(or aproximately the same amount chopped pickle slices)
1 tbsp pickle juice
1/2 tsp-1tsp soya sauce
1 tbsp nutritional yeast.
1/2-1 tsp garlic powder/ onion powder.
Salt and pepper to taste

Sammich:
Slices of whole wheat or white bread. (White bread desired for traditional sammich)
Grated cheddar(or vegan alternative)cheese

Instructions.
Mix all the filling ingredients together in a large bowl. Spread a few heaping tablespoons on top of a single slice of bread and spread so that it covers thickly. Grate some cheddar cheese and place on top of chickpea topping so that it covers the entire top part of the slice without being too thick.

Place in oven at 450 degrees for 3-4 minutes, straight on the rack depending on the spacing between the rungs, or on a pan if spacing is too far apart. After 3-4 minutes(and bottom of bread should start getting slightly crisper, but NOT brown) turn the oven to the broil setting for an additional 4-5 minutes, or until the cheese is melted and the top of the bread had browned slightly.

Let open face sandwiches cool for a minute, before placing on plates and serving hot, preferably sliced in half diagonally. Do NOT top with second peice of bread! Excellent with tomato soup for dipping, particularly when feeling under the weather.
 

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This is a good thing, indeed! If you want it to taste more 'fishy' you can put in some kelp, dulse or other powdered sea weed. Also, a little garlic and onion powder and a dash of red Hot or cayenne makes this so yummy.
 

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Discussion Starter · #3 ·
GAH! I forgot I had been putting in a tsp of garlic powder! LOL. Thanks for reminding me. The powdered seaweed would probably be great for people who want fishy taste(which was the part I didn't like about seafood when I was omni..haha).

I just made this basically 10 minutes ago, actually. It made my life and brought back great childhood memories. Also I love the fact i will be able to create this dish when I have kids so they will be able to experience the same comfort food I always loved when I was sick!
 

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Sorry...looks like an old thread, but I had this with the added seaweed, and it was incredible. Kelp/dulce/seaweed of choice definitely makes it 'tuna', so i recommend using it if you have it. Great, great recipe!
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