Mock Tuna Salad Sandwiches, Two Ways

These recipes are dedicated to my big sister, business owner and mother of my increasingly mouthy six-year-old nephew.  After years of dabbling, it seems she has finally committed to meat-free eating.  (Perhaps next she will commit to ethical vegetarianism and stop buying leather shoes and accessories, ahem.)

Quick and Easy Mock Tuna Salad: This one costs pennies per serving to make and you might already have the ingredients on hand.
© 9/20/08

1-15 ounce can garbanzo beans, drained
3 Tablespoons chopped pickles or pickle relish (sour or sweet depending on preference)
3 Tablespoons mayonnaise
1 Tablespoon chopped green onion

After draining garbanzos, mash them in a bowl with a fork until they resemble flaked tuna. Combine with remaining ingredients and serve on your favorite sandwich bread (or leftover hamburger buns from the barbecue).

Fancy Mock Tuna Salad: Capers are sort of a love 'em or hate 'em ingredient, but they lend a more unique flavor than pickles to this recipe.
© 9/20/08

1-8 ounce package tempeh
1 cup veggie stock
1 Tablespoon capers, chopped
1 Tablespoon onion, finely chopped
1 teaspoon fresh dill
½ cup mayonnaise

Bring veggie stock to a simmer in small saucepan. Cut tempeh into 4 blocks, add them to the stock and simmer for 20 minutes. Drain and cool. Crumble tempeh into medium bowl, blend in remaining ingredients. Serve on your favorite sandwich bread, or as a fancy hors d’oeuvre on savory crackers.

Comments

[Cami]

Thanks for the mock tuna...my DH is a strict vegetarian and I am ALWAYS on the look out for new "lunch" things to fix him.

[Nator]

Try shredding a sheet of Nori in that first recipe for a more authentic fishy flavor. A la Vegan Dad.

[Alexis]

Ew, no "fishy flavor" for me. (Yes, I also hate veg sushi.)