(Vegan) Munchie Monday: Save the Tuna Sandwich

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Growing up my Ma's go-to easy lunch was tuna on- anything! Tuna on a tostada, tuna on bread, tuna mixed with corn. Well being vegan I missed my chicken of the sea eating days. Fortunately Kriss Carr had a great recipe for a vegan "tuna" sandwich that I just had to try and let me just tell you, it's delish and super easy! Check it out below! :)

Ingredients:

1 cup raw almonds, soaked for a few hours or overnight in water
1⁄3 cup minced celery
¼ cup minced red onion
1⁄3 cup pickles, diced (Bubbies Pickles are best)
2 tablespoons minced dill
1 tablespoon minced oregano
3 tablespoons lemon juice
1 tablespoon agave
½ teaspoon sea salt
Freshly ground black pepper, to taste
Dijon mustard
4 pieces of (gluten-free) whole-grain rye bread, toasted 
vine-ripened tomato, sliced
A handful of spinach

Directions:

1. Blend the soaked almonds and sunflower seeds in a food processor until finely minced (the finer the better). Transfer into a bowl.

2. Add in the celery, onion, pickles, herbs, lemon juice, agave, salt, and pepper to nut/seed mixture and blend thoroughly. Set aside.

3. Spread Dijon mustard on bread. Add spinach and tomato.

4. Using an ice cream scoop or large spoon, scoop a generous helping of “tuna” on each slice of bread.

5. Finish with more black pepper, lettuce, and tomato.