All the flavor of tuna salad sandwiches—without the tuna! This recipe leans on artichokes to create that tuna-like mouthfeel—which is all the usual tuna-salad ingredients for a punch of savory flavor. Whip up a batch of this flavorful vegan artichoke tuna salad to serve with crackers, in wraps, or for lunch sandwiches throughout the week!
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Lunch
Cuisine: American
Servings: 5servings
Calories: 301kcal
Author: Michelle Cehn | World of Vegan
Equipment
1 food processot
Ingredients
2cansartichokeswhole or quartered packaged in brine, not marinated
¼cupvegan mayo
1teaspoonyellow mustard
½red onionfinely diced
2stalksceleryfinely diced
2spearsdill picklefinely diced
8cherry tomatoesquartered
¼teaspoonblack pepper
⅛teaspoonsaltif desired (taste first)
10slicessandwich bread
5largelettuce leaves
Instructions
Open the cans of artichokes and drain the water well. Use your hands to squeeze our the majority of the brine, and place artichokes into a food processor. Pulse 8-10 quick times until the artichokes look roughly shredded (should be a tuna-like consistency). Do not over-blend.
In a medium bowl, add the shredded artichokes, vegan mayo, yellow mustard, diced onion, diced celery, diced pickle, tomatoes, and black pepper. Mix with a spoon until thoroughly combined.
Lightly toast bread. For each sandwich, lay a large piece of lettuce on the bottom slice of toasted bread and top with a generous layer of artichoke "tuna" salad. Top with the other piece of bread, cut in half using a sharp knife (if desired), and enjoy.
Notes
This artichoke salad stores beautifully in the fridge. You can make a batch and keep it on hand for simple vegan sandwiches all week long.