Super crunchy, creamy, tasty and healthy!
Ingredients
11 (20 oz.) can jackfruit in brine
1 large lemon, cut in half and juiced
1 cup ribs celery, diced
3/4 cup red onion, diced
2 tsps Old Bay seasoning
1 (15 oz.) can chickpeas, rinsed and drained
½ to ¾ cup vegan mayo
1 - 2 tsps dulse granules
Dash of cayenne pepper, optional
Salt, to taste
Instructions
Drain the jackfruit, place in a shallow bowl, cover with water and let soak for a few min while you prep the rest Preheat a saute pan over medium heat.
Drain the jackfruit, place on a clean dish cloth or paper towel. Gather the ends, hold it over the sink, and squeeze the jackfruit very well to remove as much liquid as possible
Transfer the jackfruit to the pan, and saute for 2 to 3 min, stirring occasionally
Add the Old Bay to the pan and stir. for about a min, then add juice from half the lemon.
Remove from heat and place jackfruit to a plate to cool
Combine the jackfruit, chickpeas, ½ cup mayo and pulse 5 to 8 times
Add the dulse granules, cayenne, and more mayonnaise, if desired and pulse to combine
Taste and adjust seasonings - salt, lemon juice, Old Bay, dulse, and/or cayenne if necessary
Add the onion and celery, and pulse
Transfer to a covered storage container and refrigerate until ready to serve - it tastes better after the first day
Notes
Adapted from and thanks to My Quiet Kitchen
Vegan Tuna Salad
Super crunchy, creamy, tasty and healthy!
Ingredients
11 (20 oz.) can jackfruit in brine
1 large lemon, cut in half and juiced
1 cup ribs celery, diced
3/4 cup red onion, diced
2 tsps Old Bay seasoning
1 (15 oz.) can chickpeas, rinsed and drained
½ to ¾ cup vegan mayo
1 - 2 tsps dulse granules
Dash of cayenne pepper, optional
Salt, to taste
Instructions
Drain the jackfruit, place in a shallow bowl, cover with water and let soak for a few min while you prep the rest Preheat a saute pan over medium heat.
Drain the jackfruit, place on a clean dish cloth or paper towel. Gather the ends, hold it over the sink, and squeeze the jackfruit very well to remove as much liquid as possible
Transfer the jackfruit to the pan, and saute for 2 to 3 min, stirring occasionally
Add the Old Bay to the pan and stir. for about a min, then add juice from half the lemon.
Remove from heat and place jackfruit to a plate to cool
Combine the jackfruit, chickpeas, ½ cup mayo and pulse 5 to 8 times
Add the dulse granules, cayenne, and more mayonnaise, if desired and pulse to combine
Taste and adjust seasonings - salt, lemon juice, Old Bay, dulse, and/or cayenne if necessary
Add the onion and celery, and pulse
Transfer to a covered storage container and refrigerate until ready to serve - it tastes better after the first day
Notes
Makes about 5 cups
Store in an airtight container in the refrigerator for 4 days
Adapted from and thanks to My Quiet Kitchen