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LOCATIONS
KOKOMO, IN 3717 S Reed Rd. (931 S.) Kokomo, IN 46902
Mon-Sat 9-8
Sun 11-6
(765) 453-5555
WEST LAFAYETTE, IN 500 W. Sagamore Pkwy (University Plaza) West Lafayette, IN 47906
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(765) 464-1555
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Vegan "Tuna" Wraps
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This content originally appeared on
tasteforlife.com
Yield:
Serves 4
Ingredients
1
1
⁄
2
cups cooked or 1 15-ounce can chickpeas, drained and rinsed
1
⁄
2
cup blanched almonds (easy to do yourself, see instructions below)
1
1
⁄
2
Tbsp fresh lemon juice
1 tsp kelp powder
1
⁄
2
cup minced celery
1
⁄
4
red onion, minced
1
⁄
4
plus 1 Tbsp Organic Vegenaise®
1
1
⁄
2
tsp Dijon mustard
sea salt and fresh ground pepper
Optional: fresh or dried parsley, a bit of dried dill, red pepper flakes
Directions
Blanch the Almonds
Boil water.
Add raw almonds, cook for 2 minutes.
Drain, let cool, peel.
Make the Filling
In a food processor, pulse chickpeas and almonds until coarsely chopped (add a drizzle of olive oil or teaspoon of water if needed for processing).
Add lemon juice and kelp powder. Blend until well combined.
Transfer to a large bowl and add celery, onion, soy mayo, mustard, salt, pepper, herbs. Mix well. Tip: If it's too dry, add more mayo!
Cover and refrigerate for at least
1
⁄
2
hour before serving.
Make the Wraps
Spread wrap thinly with a bit of the mayo and mustard.
Place filling near the bottom of the wrap, add spinach leaves, some ground pepper, and a drizzle of olive oil
Wrap and serve.
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