Name: Vegan Carrot Chickpea Tuna Melt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 medium carrots (peeled and shredded); 1 15.5-ounce can chickpeas (drained and rinsed); 1/3 cup vegan mayo; 2 teaspoons Dijon mustard; 2 teaspoons ume plum vinegar (plus more to taste); 1 teaspoon celery seeds; 2 teaspoons dulse seaweed flakes; 3 sprigs fresh dill (minced); Kosher salt (to taste); Vegan butter or olive oil (for toasting the bread); 8 slices sourdough bread; 4 to 8 slices your favorite vegan cheese

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If you’re looking for a delicious, satisfying, and completely plant-based twist on the classic tuna melt, you’re in for a treat! This Vegan Carrot Chickpea Tuna Melt is not only packed with flavor but also brings a delightful crunch and a burst of freshness from the dill and carrots. It’s the perfect comfort food that’s sure to please vegans and non-vegans alike. So, let’s dive into this recipe that will quickly become a staple in your kitchen!

What You’ll Love About This Recipe

This Vegan Carrot Chickpea Tuna Melt is:

– Simple to prepare: With just a handful of ingredients, you can whip this up in no time.
– Nutritious: Chickpeas and carrots are packed with protein, fiber, and vitamins.
– Versatile: You can customize the toppings and bread to your liking.
– Comforting: The melty vegan cheese and crispy toasted bread make for a warm, delightful meal.
– Kid-friendly: Kids will love this fun take on a classic sandwich.

Ingredient List

2 medium carrots, peeled and shredded (by hand or food processor)
1 15.5-ounce can chickpeas, drained and rinsed
1/3 cup vegan mayo
2 teaspoons Dijon mustard
2 teaspoons ume plum vinegar, plus more to taste
1 teaspoon celery seeds
2 teaspoons dulse seaweed flakes
3 sprigs fresh dill, minced
Kosher salt, to taste
Vegan butter or olive oil, for toasting the bread
8 slices sourdough bread
4 to 8 slices of your favorite vegan cheese

Equipment Breakdown

Mixing bowl: For combining the chickpea mixture.
Fork or potato masher: To mash the chickpeas.
Skillet or frying pan: For toasting the sandwiches.
Spatula: To flip the sandwiches while toasting.
Food processor (optional): For shredding carrots quickly.

Directions: Vegan Carrot Chickpea Tuna Melt

Step 1: Prepare the Chickpea Mixture

In a large mixing bowl, add the drained and rinsed chickpeas. Using a fork or potato masher, gently mash the chickpeas, leaving some chunks for texture.

Step 2: Add the Veggies and Flavorings

To the mashed chickpeas, add the shredded carrots, vegan mayo, Dijon mustard, ume plum vinegar, celery seeds, dulse seaweed flakes, minced dill, and kosher salt. Mix everything together until well combined. Taste and adjust the seasoning with more ume plum vinegar or salt, if desired.

Step 3: Assemble the Sandwiches

Lay out 4 slices of sourdough bread on a clean surface. Generously spread the chickpea mixture over each slice. Top with your desired amount of vegan cheese, then place another slice of bread on top to form a sandwich.

Step 4: Toast the Sandwiches

Heat a skillet over medium heat and add a tablespoon of vegan butter or olive oil. Once hot, place the assembled sandwiches in the skillet. Toast for about 4-5 minutes on each side, or until the bread is golden brown and the cheese is melted.

Step 5: Serve and Enjoy!

Remove the sandwiches from the skillet and let them cool for a minute before slicing in half. Serve warm, and enjoy your delicious Vegan Carrot Chickpea Tuna Melt!

Dairy-Free/Gluten-Free Swaps

For vegan cheese, use your favorite dairy-free cheese brand, ensuring it melts well.
For gluten-free options, substitute sourdough bread with gluten-free bread.
Use homemade vegan mayo made from cashews or tofu if store-bought isn’t available.
Replace ume plum vinegar with apple cider vinegar for a similar tang.

What I Learned Testing

Creating this Vegan Carrot Chickpea Tuna Melt was a fun process. I discovered that mashing the chickpeas until slightly chunky adds a delightful texture that mimics traditional tuna. The addition of dulse seaweed flakes brings that ocean-like taste which is essential in a “tuna” sandwich. I also found that using fresh dill enhances the flavor profile significantly, making each bite fresh and vibrant. Finally, toasting the bread in vegan butter gives the sandwiches that perfect golden crust, elevating the overall experience.

Storage & Reheat Guide

Leftover chickpea mixture can be stored in an airtight container in the fridge for up to 3 days. For the best results, assemble the sandwiches just before toasting. If you have leftover toasted sandwiches, they can be stored in the fridge for up to 2 days. To reheat, place them in a skillet over medium heat until warmed through and crispy again. You can also reheat in an oven at 350°F (175°C) for about 10 minutes, or until heated through.

Your Questions, Answered

Can I make the chickpea mixture ahead of time?

Yes! You can prepare the chickpea mixture a day in advance and store it in the refrigerator. Just assemble and toast the sandwiches when you’re ready to eat.

What can I use instead of sourdough bread?

Any bread of your choice works well; however, for a gluten-free option, look for gluten-free bread varieties that hold up well to toasting.

Can I freeze these sandwiches?

While it’s best to eat the sandwiches fresh, you can freeze the chickpea mixture. Just thaw it before assembling and toasting the sandwiches.

How do I make this recipe spicier?

If you like a kick, consider adding a dash of hot sauce or red pepper flakes to the chickpea mixture for a spicy twist!

Final Thoughts

The Vegan Carrot Chickpea Tuna Melt is a delightful, wholesome meal that’s perfect for lunch or dinner. With its flavorful chickpea filling and melty vegan cheese, it’s sure to be a hit with everyone at the table. This recipe not only satisfies your cravings but also nourishes your body with wholesome ingredients. So grab your ingredients, and let’s make some delicious Vegan Carrot Chickpea Tuna Melts today! Enjoy every bite!