So, my cooking is not perfect. I work hard at my recipes and am trying new things all the time. However, I make mistakes and sometimes have to learn by trial and error. This one was DEFINITELY a challenge. The recipe listed below is the ADJUSTED recipe suggestion. My original ingredients caused the "tuna" salad to be way too salty and almost inedible. I'm hoping that combined with the chickpeas and my mason jar salad, the "tuna" salad with somehow balance out and I won't notice the high sodium. However, I think with the adjusted ingredients below, this could turn out to a good vegan tuna salad recipe. Give the recipe below a try and let me know how it turns out for you!
I hope you did something fun this Sunday!
Ingredients:
1 can jackfruit in brine (drained and rinsed)
1/4 cup fresh parsley (diced)
1/3 cup fresh dill pickle (diced small)
1 1/2 cup vegan mayo (I used Just Mayo)
1 1/2 celery (diced)
1/3 cup red onion (diced)
1 tbsp. fresh lemon juice
1/2 tsp. Smokehouse black pepper
1 tbsp. garlic powder
1 tsp. onion powder
1/2 tsp. Old Bay
Blackening seasoning for jackfruit
1 can chickpeas (drained and rinsed)
Directions:
First, mix together the blackened seasoning recipe.
Next, take the jackfruit and dump into a strainer. I love using Trader Joe's canned jackfruit. It's inexpensive, and I always know I can find it there.
Rinse the jackfruit.
The canned jackfruit pieces are generally a triangukar shape, and have a yellow coloring.
Next, place the rinsed jackfruit in a medium sized bowl. Dump the blackened seasoning on the jackfruit and mix with a spatula until completely coated.
Place jackfruit on grilling skewers and place on hot grill (I used an outdoor gas grill).
While the jackfruit is on the grill. Prep your mason jars for a few days. Chop up fresh romaine lettuce and place in jars. Push lettuce down into jar, and top with sliced fresh cherry tomatoes. Set aside.
Grill jackfruit for about 10 on each side.
The jackfruit has a meaty texture when shredded.
I like to remove the ends and the center pieces sometimes. In particular, the center pieces in some of the jackfruit pieces.
Shred all the grilled jackfruit and set aside.
In a medium sized bowl, combine the vegan mayo, red onion, fresh parsley, celery, black pepper, Old Bay, lemon juice, garlic powder, onion powder, and dill pickle. Mix well.
Add the jackfruit and chickpeas until well mixed. Serve chilled as tuna salad with lettuce, crackers, or in a sandwich or wrap.
Enjoy!