LOCATION

360 Lakeport Blvd, Lakeport, CA 95453

Monday-Friday, 9 a.m.-6 p.m.

Closed Saturday and Sunday

(707) 263-5359

Vegan "Tuna" Wraps

A bowl of vegan "tuna" filling
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

  1. Blanch the Almonds

    1. Boil water.
    2. Add raw almonds, cook for 2 minutes.
    3. Drain, let cool, peel.

  2. Make the Filling

    1. 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).
    2. Add lemon juice and kelp powder. Blend until well combined.
    3. 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!
    4. Cover and refrigerate for at least 1⁄2 hour before serving.

  3. Make the Wraps

    1. Spread wrap thinly with a bit of the mayo and mustard.
    2. Place filling near the bottom of the wrap, add spinach leaves, some ground pepper, and a drizzle of olive oil
    3. Wrap and serve.