Vegan Tuna Melts
- 4 hearts of palm, rinsed
- 1/3 cup chickpeas, canned and rinsed
- 1/4 cup celery dice (this measurement is adjustable, depending on how much taste and crunch you prefer)
- 1/2 tsp kala namak
- 1 TB mustard
- 2–3 TB vegan mayo
- 1/2 TB seaweed powder
- dulse flakes, to taste
- onion salt, to taste
- alfalfa sprouts
- tomato slices
- 1/4 cup red onion, minced
- vegan cheese shreds
- toasted sourdough bread 3-4 slices
- Process the chickpeas in a food processor. You don’t want to over process and create hummus. You just want to break it up until it resembles bite sized pieces of “tuna”.
- Remove the chickpeas and add to a bowl.
- To the same food processor, a in the hearts of palm to food procd. Process in a food processor by pulsing a few times until the hearts of palm resemble crab meat texture.
- Add the processed hearts of palm into the bowl with chickpeas. Mix together well.
- Add in seaweed powder, dulse, onion powder, kala namak (just a little!), vegan mayo, mustard, celery and mix.
- Even though I provided measurements, I truly believe that only you know how much you need. I recommend tasting each individual ingredient on its own. Let your taste buds guide you. The seaweed powder and dulse give it the “fish-ey” sea flavor. The kala namak gives it an eggy flavor (for those of you who like boiled eggs in their tuna). Trust your hands to add the right amount.
- Once done, taste it and adjust flavoring as necessary.
- Now at this point you can eat this as is, however we’re making a Tuna melt so grab your favorite bread (for me it’s Sourdough) and then top with sprouts, tomato, “tuna” fish, red onions and your favorite plant-based cheese (or not).
- Place under a broiler for a few minutes (1-2) and enjoy!