Oh My Veggies · by Julia Mueller★ 5.0 (4)
Vegan “Tuna” Salad
NUTRITION · PER SERVING15M COOK
CAL 32%·PRO 45%
CARBS 29G18% OF CAL
13G FIBER0G ADDED6G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 52G75% OF CAL
4G SAT48G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based tuna salad substitute made from almonds and sunflower seeds with celery, red onion, and fresh lemon. Serves as a sandwich spread or vegetable dip with a convincingly seafood-like flavor and texture.
condimentamerican⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups raw almonds
- 1 cup raw or roasted sunflower seeds
- 1/2 cup red onion (chopped)
- 2 cups celery (chopped)
- 1/2 cup water
- 1/3 cup packed fresh parsley
- 1/4 cup + 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt (or to taste)
At a glance
PER SERVING · TIME 15M
CAL 32%·PRO 45%
CARBS 29G18% OF CAL
13G FIBER0G ADDED6G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 52G75% OF CAL
4G SAT48G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 336mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 968mg
- Calcium
- 265mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.