This vegan tuna salad with artichokes has all the classic flavor and texture you love, with a plant-based twist. Mashed artichoke hearts mimic the flaky consistency of tuna, while vegan mayo, celery and red onion bring the zingy, nostalgic taste you expect. Perfect for sandwiches, wraps or scooped up with crackers, it’s a satisfying, wholesome option for lunch or a protein-packed snack.
Vegan Tuna Salad With Artichokes
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Ingredients
- 2 cans artichokes drained
- 1/4 cup vegan mayo
- 1 tsp. yellow mustard
- 1/2 red onion finely diced
- 2 stalks celery finely diced
- 2 dill pickle spears finely diced
- 8 cherry tomatoes quartered
- 1/4 tsp. black pepper
- 1/8 tsp. salt
Instructions
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Place artichokes into food processor. Pulse until artichokes look roughly shredded. Do not over-blend.
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In medium bowl, add shredded artichokes, vegan mayo, yellow mustard, diced onion, diced celery, diced pickle, tomatoes and black pepper. Mix until thoroughly combined.
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Add to lettuce wrap or sandwich bread and enjoy.
Notes
Nutrition
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