Vegan Tuna Salad (nut-free/bean free) & BEST Veggie Nachos

We're taking a break from the sweet for some savory. I'm super stoked about these recipes! Really and truly, these two recipes need to become part of your regular repertoire. First, "tuna" salad that is made with a secret ingredient that you might not think of!! It's crazy easy to make, and is satisfying and delicious. Nachos are also on the roster. But fully loaded, epic veggie nachos - both the cheese and the taco meat are made out of veggies!!! I can't wait for you to try it.

Last year I created a recipe video sharing the nacho recipe but now I'm sharing it in a written post that's easier for you to follow along and I can't wait to hear what you think of it...

You can whip up a batch of the tuna salad and keep it in the fridge for the week. Spread it into lettuce leaves like I did, or enjoy it on cucumber slices, with crackers, or as a sandwich.

Were you guessing what that "secret" ingredient might be?! Drum roll...

It's artichoke hearts!

Yup, they create a perfect consistency, similar to tuna salad and they just taste so darn good. I've also tried adding 1/2 cup of chick peas to it and it's also really lovely - but at least you have a nut-free/bean-free option.

Vegan Tuna Salad

1/2 cup sunflower seeds, soaked for 4-6 hours

1 can of artichoke hearts, drained

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1 teaspoon himalayan salt

2 green onions, thinly sliced

1 handful fresh dill, chopped

Drain and rinse the sunflower seeds really well. Finely grind the seeds in a food processor. It's important to grind them alone, first, or they won't break down properly. Add the artichokes, lemon, vinegar, oil, and salt, and process to combine all ingredients (don't over blend). Stir in the onions and dill.

You can also add finely chopped celery - or just spread it right into celery! And/or fresh parsley but make sure to have the dill in there!

Optional: Add 1/2 cup chickpeas!

Why do we soak the sunflower seeds?

  1. For texture purposes in this recipe, it's easier to have soaked/softer seeds.
  2. Nuts and seeds have enzyme inhibitors which makes them really hard to digest and assimilate (its as though it's in a dormant state), and soaking them makes them much more digestible.

Onto the nachos!

I've always loved nachos - there's just something about all the textures: crunchy chips, chewy tomatoes, creamy guacamola and sour cream. Mmm! Over the years I've made raw nachos by making chips in the dehydrator but it can be so time consuming and these days I just don't have that kind of time. I've used organic tortilla chips here which is the only unhealthy part of the meal but hey, everything in moderation right?! You can also use baked brown rice tortillas, or rice chips - whatever you like.

You also can watch my recipe video HERE on Youtube (I love the music I used haha).

Fully Loaded Vegan Nachos

Nacho Cheese Sauce

1 small butternut squash, peeled and cubed (2 1/2 cups)

1/2 medium onion, diced small

1  red bell pepper

1 tablespoon olive oil

3 tablespoons tahini

1/4 cup nutritional yeast

1 tablespoon lemon juice

1 small clove garlic

2 1/4 teaspoons salt

Boil the squash and onion until cooked through. Add them to the blender along with all other ingredients and blend until smooth.

Veggie Taco Meat

2 cups halved mushrooms

1 cup diced zuchchini

Drizzle of avocado oil

2 teaspoons chili powder

1/2 teaspoon onion flakes or 1/4 tsp onion powder

1 - 1 1/2 teaspoons tamari

Grind the zucchini to rice sized bits in a food processor. Transfer to a bowl. Repeat with the mushrooms. Heat the oil and saute the mushrooms over high heat until all moisture is gone. Add the spices and continue sauteeing for a few minutes. Transfer to a bowl. Add another drizzle of oil and saute the zucchini on high heat (to prevent the liquid from coming out). Add the mushroom mixture back in and saute for another few minutes.


Chips of choice

Veggie taco meat

Butternut squash cheese

Salsa of choice (store bought or make your own)

Sour cream or yogurt of choice (see my cashew sour cream recipe HERE)

Sliced green onion/cilantro

Guacamole or diced avocado

Top the chips with taco meat and cheese. Pop under the broiler for a few minutes and then top with the sour cream, salsa, onion, cilantro, and avocado.

Here are just a few things I shared on instagram this past week:

No-bake granola bars that are vegan - nut free - gluten free - refined sugar free! I added some Subi green powder to them and they shared the recipe on their feed!

Chocolate Lovers Smoothie Bowl!

Wishing you all a wonderful rest of the week! xo


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  1. Vicky Cuddy
    January 18, 2018 at 23:08

    I HAVE to try those tacos this weekend!!!! They look amazing!!

    • sweet_raw
      January 19, 2018 at 03:23

      Thanks Vicky! Yes, let me know how you like them :D

  2. January 19, 2018 at 01:33

    Ahh artichoke hearts!! I wouldn't have guessed that if I had 80 guesses. That only makes me want this more. Adding artichokes to the grocery list :)

    • sweet_raw
      January 19, 2018 at 03:23

      Haha, it was a hard guess! Yesss i KNOW you'll like it!

  3. June 23, 2018 at 00:45

    Hi, I’m vegan, but looking to transition to raw vegan, and my favorite foods besides veggies are beans and I just wanted to know can you have beans on a raw food diet or no? Can you soak them in warm water or sprout them before adding into recipes? Because the canned ones are precooked, right? Or are they...? How do you do it with dried beans then? Anyway, these recipes look delicious. I usually use chickpeas for my “tuna” salad, but now I have to try the artichokes!!

    • sweet_raw
      February 1, 2019 at 03:28

      Hi there! If you're eating all raw then No, you cant cook the beans but you can sprout them - from my experience raw sprouted beans are hard to digest and cause a lot of gas and bloating for me but see how you feel. Yes the canned ones are pre-cooked. I hope you tried my artichoke version :)

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