Veggie Tuna

By Anita M Samuels

Published April 18, 1995

Total Time
30 minutes
Rating
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Featured in: Restaurant Group Finds It's Niche: Raw, Vegetarian and Fast

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Ingredients

Yield:4 servings

  • 5 pounds carrots

  • 2 stalks celery, chopped

  • 1 small red onion, diced

  • 1 small bell pepper, optional

  • ½ cup eggless mayonnaise (recipe follows)

  • 2 tablespoons tamari

  • 1 tablespoon sea salt or salt substitute

  • 2 tablespoons kelp seasoning

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

60 grams carbs; 259 calories; 1 gram polyunsaturated fat; 2 grams fat; 17 grams fiber; 1475 milligrams sodium; 7 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Juice carrots in an electric juicer, reserving the pulp.

  2. Step 2

    Add the pulp of the carrots to the celery, onion and bell pepper, if used.

  3. Step 3

    Mix the eggless mayonnaise into the carrot-pulp mixture.

  4. Step 4

    Next, mix in the tamari, sea salt and kelp.

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