VEGAN “Tuna” Melt Sandwich

I’m not a vegan, but between food allergies and general cooking preferences, I end up eating a mostly plant based diet at home. Or I aim to. So when a sudden craving for a tuna fish sandwich came on Monday night, I already had everything I needed to make it happen, and keep it vegan.

Secret ingredient: a can of Great Northern Beans.

You can also use chickpeas. Whatever you have on hand. This was just the rare day that I was out of chickpeas.

Going back to those food allergies I mentioned: I avoid cheese and soy. They both came back as oh no’s on an allergy test, and they also affect me in various ways, so best avoid them. This would conflict with a regular tuna melt. Behold, two more secret ingredients:

Vegan Mozzarella Cheese (I use the Follow Your Heart Vegan Gourmet Shreds and find that it melts well)…

…and Just Mayo by Hampton Creek. Both are dairy and soy free. (Regular mayo is soybean oil-based). I love these products. (This isn’t a sponsored post, I just really love these products and they help me enjoy SO many comfort foods while still caring for my body).

A lot of this recipe is just eye-ing it and taste testing here and there. It’s like you’re making tuna salad, if you’ve done that before. Same idea, just with canned beans instead of canned tuna.

Directions:

1. Open can of beans, rinse, and pour into medium sized bowl. Mash beans up with a fork, but feel free to leave it chunky!

2. Mix in mayo (I started with 1/4 cup and increased as needed to create the consistency I wanted), relish, onion salt (I use Redmond Farms brand), and pepper.

3. Let sit in fridge for about a half hour, if you have the time! This helps the flavors blend a bit.

4. Take two slices of bread (I used wheat), oil the outside of each slice (you can use regular butter, vegan butter, coconut oil, or even more mayonnaise. I used coconut oil). Place one piece of bread on a frying pan on low-medium heat, oil side down. Stack on it shredded mozzarella cheese (if you’d like to make it a melt!), some “tuna” mix, and I like to add in some spinach or spring mix. Top with the second slice of bread, oil side out.

5. When the bottom slice of bread is toasted and the cheese is a bit melty, carefully flip the sandwich over. Continue cooking until bottom is toasted.

6. Enjoy!

———

If you try this recipe, let me know what you think! Again, tuna fish sandwiches are pretty forgiving (vegan or not)—play around with ingredients and seasonings and see what you can come up with!