Best Vegan Tuna Salad

The classic tuna salad is enhanced by the flavor and satisfaction of this vegan version. It is made with tofu, which is high in protein, and is flavored with traditional tuna salad ingredients like celery, red onion, and dill pickles. The salad gains brightness and tanginess from the addition of lemon juice and Dijon mustard, and a hint of seafood flavor is imparted by the kelp powder. Ideal on top of greens or as a sandwich or wrap.

Ingredients:

• 1 block extra-firm tofu, pressed and drained
• 1/4 cup vegan mayonnaise
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped dill pickle
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kelp powder for fishy flavor, optional
• Salt and pepper to taste
• Sliced bread or lettuce leaves, for serving

Instructions:

Crumble the pressed tofu into tiny flakes in a mixing bowl

Toss in the red onion, celery, pickle with dill, lemon juice, Dijon mustard, vegan mayonnaise, and kelp powder if using

Blend thoroughly until all components are uniformly blended

To taste, add salt and pepper for seasoning

To allow the flavors to mingle, chill the vegan tuna salad in the fridge for at least half an hour

Serve with lettuce leaves or slices of bread to make wraps or sandwiches

Vegan Cauliflower Cheese

This is a comforting vegan take on the classic cauliflower cheese dish. It has soft cauliflower florets covered in a creamy cheese sauce and breadcrumbs on top.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup breadcrumbs
• Fresh parsley, for garnish optional

Instructions:

Preheat your oven to 375F 190C

Steam the cauliflower florets until tender, about 5-7 minutes

Drain and set aside

In a saucepan, whisk together almond milk, nutritional yeast, cornstarch, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper

Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes

Place the steamed cauliflower in a baking dish and pour the cheese sauce over it, ensuring all florets are coated

In a small bowl, mix breadcrumbs with a dash of olive oil until coated

Sprinkle the breadcrumb mixture over the cauliflower

Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the sauce is bubbly

Garnish with fresh parsley if desired before serving

5-Layer Nice Cream Jar

This 5-layer nice cream jar is a colorful and delicious vegan dessert that's perfect for satisfying your sweet cravings. Made with wholesome ingredients and bursting with fruity flavors, it's a guilt-free indulgence you can enjoy any time of the day.

Ingredients:

• 5 ripe bananas, sliced and frozen
• 1 cup frozen strawberries
• 1 cup frozen mango chunks
• 1 cup frozen blueberries
• 1 cup frozen spinach
• 1 cup coconut milk or any plant-based milk of your choice
• 1/4 cup maple syrup or agave syrup
• 1 tsp vanilla extract

Instructions:

In a blender, blend the frozen bananas until smooth and creamy

Divide the mixture into 5 equal portions

For the second layer, blend the frozen strawberries with a splash of coconut milk until smooth

Pour this mixture on top of the first layer in the jar

Repeat the process for the remaining layers: blend frozen mango with coconut milk for the third layer, frozen blueberries with coconut milk for the fourth layer, and frozen spinach with coconut milk, maple syrup, and vanilla extract for the fifth layer

Once all layers are added to the jar, use a spoon to create a swirled effect by gently stirring the layers together

Top with your favorite vegan toppings such as chopped nuts, shredded coconut, or fresh fruit

Serve immediately or freeze for later enjoyment