Tuesday, May 20, 2014

Vegan Tuna Salad Lettuce Wraps

Now obviously this recipe doesn't have any tuna in it, but it looks very similar and tastes similar as well (but so much better and without the fishy taste) to tuna salad. I served the salad on lettuce leaves but you could make this a sandwich or just eat it by itself!


  • 1 can garbanzo beans or chickpeas
  • 2 celery sticks, chopped
  • 2 pickle spears, chopped
  • 1 green onion, chopped
  • 2 tablespoons vegenaise 
  • 1/2 teaspoon apple cider vinegar 
  • 1 tablespoon mustard (I used sweet onion mustard)
  • freshly ground black pepper, to taste
  • dash of cayenne pepper
  • a few slices of fresh tomato (optional)
  • romaine lettuce leaves for the wraps

  • Add garbanzo beans or chickpeas to a bowl, and mash them with a fork or spoon until there are only a few or no whole beans.
  • Add the celery, pickles, and green onions and mix until all the ingredients are blended together.
  • Add the vegenaise, apple cider vinegar, and mustard, and continue to mix until everything is blended. 
  • Add your spices and mix everything together one last time. 
  • Use a spoon to add the mixture onto your lettuce leaves. 
  • Add fresh tomato on top, serve, and enjoy!

Sunday, May 4, 2014

Vegan Crunch Wrap

This recipe is very versatile. I just used what ingredients I already had, so you can be creative with this!

  • 1 large whole wheat tortilla or gluten-free tortilla
  • about 1/4 cup vegan refried beans -  this is what I used
  • 1 tostada shell (you can make your own by baking a corn tortilla if you don't want to use a fried one)
  • a small hand full of chopped lettuce (iceberg or romaine depending on preference)
  • 2 tablespoons diced tomatoes 
  • A few sliced jalapeƱos
  • 1 tablespoon corn or corn salsa
  • 1 tablespoon green chili sauce
  • dash of chili powder
  • side of your favorite salsa or hot sauce
I just eyeballed a lot of the ingredients so these measurements are just approximate and can be adjusted depending on preference and size of tortilla. You can also add your preference of a vegan cheese alternative, but I prefer it without. 

  • Heat up beans in a small saucepan or in the microwave. 
  • Lay tortilla out flat and place tostada shell in the middle to see how much of the tortilla it covers. 
  • Remove tostada shell and spread beans out to cover the space the tostada shell was covering. 
  • Place tostada shell back over the refried beans. 
  • Spread and stack the rest of the ingredients on top of the tostada shell; I did it in this order: corn salsa, jalapeƱos, green chili sauce, chili powder, diced tomatoes, lettuce.
  • Once all ingredients are there, start folding the tortilla making one fold at a time in toward the center of the tostada shell until the entire tortilla is folded (usually about 5 or 6 folds)
  • Heat a medium pan on medium-high heat. Toast both sides of the crunch wrap until it reaches desired crispness. 
  • Serve with a side of your favorite salsa or hot sauce and enjoy! 


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