Easy Vegan "Tuna" Salad Recipe (with Artichokes!)
A fish-less vegan tuna salad made from artichoke! Easy to make, no-cook, vegan, gluten-free, refined sugar-free, and oil-free. Serve on sandwiches, veggies, crackers, and more!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: main dishes
Keyword: 15 minute meals, lunch, meal prep, no bake, no cook, office lunch, sandwich, school lunch, tuna salad, weekday
Servings: 2 -3 servings
Author: Remy
- 1 15- oz can of artichoke hearts in water diced
- 1/4-1/2 cup vegan mayo cashew cream or unsweetened, plain, non-dairy yogurt
- 2 tsp fresh lemon juice
- 1 tsp dijon mustard
- 1/3 cup red onion diced
- 1/4 cup celery diced
- 1 tsp dulse flakes
- salt and pepper to taste
- other add-ins
- corn
- dill
- pickles or pickle juice
- chives
- capers
Whisk mayo, lemon juice, mustard and salt and pepper. Adjust to taste, then add all ingredients and toss to evenly coat.
Secrets to Success
For best results, I highly recommend chopping your ingredients in uniform size. It makes it easier to eat and sandwich! You can choose how chunky or chopped you like your salad.
Serving Tips
Serve this however you like– atop a green salad, as a sandwich, atop a slice of bread (toasted) or lettuce wraps, scooped onto pita chips, crackers, or cucumber slices, or as a dip with raw veggies like red bell pepper, carrot, and more. You can even add a slice of vegan cheese to bread and make a vegan tuna melt.
Storage Tips & Meal Prep
Also, if you're not eating your salad right away, you can store it in the fridge to chill. Store leftovers in an airtight container in the refrigerator for up to 2-3 days and use for an easy lunch on the go or however else you’d like to serve it.
