Vegan tuna sandwich

Name: Vegan tuna sandwich
Ingredients: 1 sheet nori; 60 grams soya mince; 2-3 pickled gherkins; ¼ bunch parsley; 3 tbsp mayonnaise; 1 tbsp lemon juice; 1 tsp mustard; ¼ tsp ground white pepper; ½ tsp ground coriander; ¼ tsp ground cumin; ¼ tsp paprika powder; ½ tsp ground fennel seeds; ½ tsp salt; 8 slices whole grain toast; margarine; 4 large leaves lettuce; 1–2 tomatoes (cut into thick slices)

Vegan tuna can be used in a wide variety of dishes. The fish substitute is particularly suitable for pizza, pasta, and sandwiches. This recipe from Patrick Bolk shows how easy it is to prepare this plant-based fish alternative!

This vegan recipe provided courtesy of Patrick Bolk’s German-published cookbook So geht vegan!

Ingredients

Servings: 4

1 sheet

nori
60 grams

soy mince
2-3

pickled gherkins
¼ bunch

parsley
3 tbsp

mayonnaise
1 tbsp

lemon juice
1 tsp

mustard
¼ tsp

ground white pepper
½ tsp

ground coriander
¼ tsp

ground cumin
¼ tsp

paprika powder
½ tsp

ground fennel seeds
½ tsp

salt
8 slices

whole grain toast
margarine
4 large leaves

lettuce
1–2

tomatoes cut into thick slices

Instructions

Tear the nori leaf into small pieces and place them in a bowl. Add the soy mince, pour boiling water over it, and leave to stand for 15 minutes. Then, put everything in a sieve and lightly press on the mince to drain the water.
Chop the gherkins and parsley.
Using a food processor or blender, briefly mix or blend the soy mince and nori leaves with mayonnaise, gherkins, parsley, lemon juice, and mustard, along with all the dry spices. Place in a bowl, briefly stir, and refrigerate for at least 1 hour.
Spread a generous helping of margarine on one side of the toast slices. Put a large pan on medium heat and fry the slices until they are golden brown.
Divide the vegan tuna mixture between the 4 slices, add lettuce leaves and tomato slices, and cut diagonally before serving.