Vegan "no tuna" salad sandwich from Minimalist Baker's Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes (page 167) by Dana Shultz

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Notes about this recipe

  • NoaBC on June 06, 2025

    I think this is a decent base but needs some tweaks. The maple syrup is way too sweet - can be significantly reduced or totally eliminated. I also added some crumbled nori, fresh dill, and a touch of white wine vinegar.

  • Rivercat0338 on February 18, 2024

    Have been making my way through several "no tuna" salad recipes and this wasn't my favorite. Even a day later the tahini gave it an odd note that I didn't care for.

  • SugarFree_Vegan on August 24, 2018

    This is a very tasty vegan sandwich filling that keeps well in the fridge, in fact it thickens up more the day after making particularly if you substitute the mayo for more tahini as suggested in the recipe. I missed out the maple syrup as I don't feel that a savory sandwich filling needs to be sweetened but that's just my own taste.

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