Vegan tuna sandwich

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!


Servings: 4
  • 1 sheet
  • 60 grams
    soy mince
  • 2-3
    pickled gherkins
  • ¼ bunch
  • 3 tbsp
  • 1 tbsp
    lemon juice
  • 1 tsp
  • ¼ tsp
    ground white pepper
  • ½ tsp
    ground coriander
  • ¼ tsp
    ground cumin
  • ¼ tsp
    paprika powder
  • ½ tsp
    ground fennel seeds
  • ½ tsp
  • 8 slices
    whole grain toast
  • margarine
  • 4 large leaves
  • 1–2
    tomatoes cut into thick slices


  1. 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.
  2. Chop the gherkins and parsley.
  3. 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.
  4. 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.
  5. Divide the vegan tuna mixture between the 4 slices, add lettuce leaves and tomato slices, and cut diagonally before serving.


If you want the vegan tuna mixture to be warm, you can heat the finished but uncut sandwiches in the pan.

About the author

Patrick Bolk


Courses: Snacks
Special diets: Nut-free
Difficulty: Level 2 (average)
Cooking time: > 1 hour
Number ingredients: 15-20 ingredients
Taste: Savory
Preparation method: Food processor, Frying
Type of dish: Fish substitute, Sandwich

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