Recipe + Photos by April Viar 

Craving a classic tuna sandwich but want to keep it cruelty free? This Tunaa Fhish Sando is the answer. It’s light, creamy and has that perfect crunch from red onions and celery. This easy vegan recipe is a great way to enjoy the flavors you love while staying plant based and compassionate. 

Servings: 6 sandwiches 

INGREDIENTS 

  • 12 oz Bob’s Red Mill TVP
  • 6 vegan ciabatta rolls 
  • 4 celery stalks, sliced 
  • 1 red onion, diced 
  • 2 tomatoes, sliced 
  • 1 head of lettuce, shredded

DRESSING

  • 1 cup Vegenaise 
  • 2 tbsp capers with brine 
  • 1 small lemon, juiced 
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • 1 tbsp vegan fish sauce 
  • 2 tbsp sweet pickle relish 
  • 1 tsp Nori Komi Furikake Japanese Multi-Purpose Seasoning 

BROTH 

  • 1 tsp miso
  • 3 cups water
  • 1 tbsp vegan fish sauce 
  • 1 tbsp vegan mushroom sauce 
  • 1 pack Gimme Certified Vegan Sea Salt Seaweed Snacks, crumbled

DIRECTIONS 

  • Combine all the broth ingredients in a stock pot and bring to a rolling boil. Once boiling, add the TVP mix, cover the pot with a lid and remove it from the heat. Allow the mixture to sit for 15 to 20 minutes, letting the broth fully absorb into the TVP. 
  • In a bowl, add all of the dressing ingredients and mix thoroughly until well blended. Set aside. 
  • Pour the TVP and broth mixture into a colander and press down to remove excess liquid. If needed, use your hands to gently squeeze out any excess water. 
  • In a large bowl, combine the TVP, onions, celery and dressing. Stir until all the ingredients are well incorporated. 
  • Now it’s time to assemble your sandwich. Slice open the bread and layer it with fresh lettuce and tomato. Add a generous scoop of the Tunaa Fhish mixture, then close the sandwich and enjoy!
Tags: , ,