This vegan tuna salad can be made into a vegan tuna melt or use in a tuna salad sandwich. It’s creamy, delicious comfort food without the fish, eggs, or cholesterol!
A tuna sandwich is one of those things that reminds me of my childhood, and for some reason, I just feel like my vegan kids need to know what one tastes like as well.
Does this recipe use chickpeas?
No, this is not one of those chickpea tuna recipes. I have seen a lot of recipes floating around for chickpea “tuna” salad sandwiches. They are delicious. I make them as well, however, I craved the taste and texture of that classic tuna sandwich that I ate as a child. I fiddled around with ingredients and proportions until I came up with something pretty darn close to the taste and texture that I remember!
What do you use instead of chickpeas?
I used TVP (textured vegetable protein) for the “tuna.” It is a dehydrated soy protein that absorbs the flavor of whatever you re-hydrate it in. (You can usually find TVP easily at any natural foods store or most major grocery stores in the Bob’s Red Mill section).
What other ways can I use this tuna salad?
Put the tuna salad on toast, on a lettuce wrap, or eat it on crackers. Whatever way you choose, it will be delicious!
How do you make vegan tuna salad?
- Make a broth out kelp flakes and salt and re-hydrate the TVP in the broth in to give it that fishy taste.
- Allow the TVP to soak up all of the broth and cool down a little.
- Add vegan mayo to the TVP mixture and some finely chopped celery if desired.
- Give it all a good stir and use it as you would tuna salad.
Notes:
- This vegan tuna salad can be stored in an airtight container in the fridge for 3-5 days. (However, my family always eats it up before it has a chance to go bad).
- You can use any store-bought vegan mayo or you can make your own in about 3 minutes using my homemade vegan mayo recipe.
How do I make a vegan tuna melt?
- Make a sandwich with this tuna salad mixture and a slice of vegan cheese on it.
- Spread some vegan butter on the outer slices of the bread
- Grill it on a skillet over medium-low heat until it’s golden brown and the cheese is melted.
If you need great vegan cheese or you want more tips on how to grill a perfect vegan sandwich check out my post on a vegan grilled cheese sandwich.
Need a gluten-free vegan tuna salad sandwich?
The vegan tuna salad itself is gluten-free. If you put it on gluten-free bread, you will have a gluten-free meal!
Want another great sandwich from your childhood?
- Tofu Egg Salad
- Vegan BLT
- Chickpea Salad Sandwich
- Vegan Buffalo Chicken Sandwich
- Vegan “Fish” Sandwich
Make sure to follow me on Instagram for daily vegan recipe ideas and tag me @thehiddenveggies so I can see your sandwich too!
A vegan tuna salad made with TVP and kelp powder for an authentic tuna taste and texture.
- ½ cup boiling water
- 1 tsp kelp flakes
- ¼ tsp salt
- ¾ cup TVP crumbles
- ½ cup vegan mayo
- ¼ cup finely chopped celery optional
- 2 tbsp pickle relish optional
- vegan cheese like Tofutti or Daiya shreds or slices optional
- bread of choice
- 1 tsp vegan butter optional (for tuna melt)
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Boil water and pour it into a bowl.
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Add the kelp flakes and salt then stir well.
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Add the TVP to the water and kelp mixture and stir.
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Allow it to sit for about 15 minutes until it absorbs all of the water and cools off.
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Add the mayo and mix well.
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Add celery and/or pickle relish if desired.
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Use as you would tuna salad.
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Store unused tuna salad in a sealed container in the refrigerator.
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Put 2-3 tbsp of tuna salad mixture and vegan cheese of choice between 2 slices of bread.
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Spread vegan butter on the outsides of the bread and grill in a skillet on medium low for a few minutes on each side until golden brown and cheese is melted.
- Make sure to allow the TVP mixture to cool before adding vegan mayo.
- To make a tuna salad sandwich, put sliced tomatoes and lettuce and 2-3 tbsp of tuna salad mixture between two slices of bread.
- Vegan tuna salad will keep in the refrigerator for 3 days.
