The Vegan Table: Better-Than-Tuna Salad

I was waiting to make this better-than-tuna salad (also here) for a long time, and I finally did!

Although I did not add carrots to this better-than-tuna salad, I added something I felt was very adequate to this recipe, since it was a little runny after I made it.  I added something called seaweed flavored vegan 肉鬆 ( ㄖㄡˋ ㄙㄨㄥ , /ro song/), sometimes called vegan meat floss or vegan meat wool, which added the chewy texture:

I would recommend making this with chopped olives to add more flavor (rather than adding more salt), and actually add the seaweed in the salad (as recommended by the book’s author).

It was very filling as a salad, so I also recommend having something refreshing, like cucumbers, to go with the vegan tuna salad sandwich.  Overall, I liked the salad but season to your own liking!

A lot of people have tried the recipe with raving reviews:


About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in "yogurt", autumn, bell pepper, chick peas/garbanzo beans, Food and drink, mustard, parsley, Recipes, spring, summer and tagged , . Bookmark the permalink.

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