Vegan Tuna Salad

Easy Vegan Tuna

One thing I miss since becoming vegetarian is tuna salad sandwiches. They were something my mom would make me during the summer as a child and I loved to make them into melts as an adult. Thanks to pinterest and a trip to the grocery store, I created something that tastes surprising good…if not great. My daughter (meat-eater) even tasted it and asked for another bite. This dish is perfect for a sandwich or if you don’t want to be carb/calorie light, put it on some crackers and Bon Appetite!



    • 1 can chick peas, drained
    • vegan mayonnaise – I use Earth Balance, mindful mayo (only if you want to make this a vegan dish, otherwise use what you normally use)
    • celery, chopped
    • salt & pepper, to taste Add anything else you might enjoy in tuna fish salad. Sometimes I would put in pickles, sometimes I would mix in some mustard or even some lemon juice. All depends on my mood.


  • Using the back of your fork, mash chick peas until they resemble the consistency of shredded tuna.
  • Add condiments of your liking and get your grub on.
  • Makes 4 mammoth servings.

Calorie wise, this beast of a meal gives you A LOT of food, for under 200 calories. It’s AWESOME!

Quinoa Broccoli Casserole

This recipe is so painfully simple and yet tastes amazing.  You can make it in no time flat and either serve as the main dish or as a side. Also, it tastes fantastic as leftovers!

Easy! Quinoa Broccoli Casserole

What You Need:

  • 1 1/2 cups quinoa, rinsed and drained
    Broccoli florets
  • 2 cloves garlic, minced (I used minced garlic)
  • 2 large eggs (I used egg beaters)
  • 3/4 cup almond/soy/coconut milk or non-fat milk
  • 1 can cream of mushroom soup
  • 1 1/2 cups grated Cheddar cheese, more for sprinkling
  • Lightly saute any veggies you would like in this dish.

What To Do:

  • Preheat oven to 350 F.
  • Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
  • Coat 13×9 inch dish with cooking spray.
  • Whisk together eggs and milk in large bowl.
  • Fold in quinoa mixture, cream of mushroom soup, and half of the cheese.Stir very well and let some of the cheese melt.
  • Add broccoli and cover with remaining cheese.
  • Transfer to prepared baking dish and bake 30-35 mins.

Spinach Artichoke Grilled Cheese

I have been on the lookout for ways to make the ordinary taste extraordinary. This simple recipe allows just that!

Spinach Artichoke Grilled Cheese

Every bite contained melt in your mouth deliciousness that surpasses a regular grilled cheese sandwich. A nice perk to this sandwich is that it’s rather filling too.


To make this a low calorie meal, I used the Nature’s Own 40 Calorie Wheat bread and sprayed I Can’t Believe it’s Not Butter spray to each piece of break before putting it in the skillet. I used store bought spinach artichoke dip, but you can make your own very easily (and probably what I will do next time) like this recipe.

Would you eat this?

Vegetarian Enchilada/Burrito


This is a quick and easy meal that I made that I’m calling vegetarian enchilada’s. I cooked it in my crock pot, but you don’t have to if you don’t have one.



  • 2 can black beans
  • 2 cups rice
  • 1 bag corn
  • 1 can kidney beans
  • 1 can rotel
  • taco seasoning mix
  • 1 can diced green chili’s
  • 1 tbsp ground cumin
  • 1 cup salsa
  • burrito’s or soft taco’s
  • green chili enchilada sauce
  • shredded cheese


What To Do:

Combine everything except the shredded cheese, burrito/soft taco, and enchilada sauce in crock pot.

photo (10)

Allow to cook until rice is tender and food has thickened. Scoop into burrito’s or soft taco’ s and roll up in a manner to keep mixture inside.


Spread some enchilada sauce in the bottom of a pan before placing enchilada/burrito creation on top. Pour a little bit more on top and then cover with cheese. Place in a preheated 350 degree oven and allow to cook for approximately 10 minutes.



This could easily become a vegan dish by replacing the cheese with vegan friendly cheese.



Check out the video below and see me fix them!


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