Vegan Egg Salad and Vegan Tuna Salad!

Have you ever had UN-TUNA & UN-EGG SALAD? Its vegan egg salad and vegan tuna salad.  Both delicious, so you choose which one you will try first.   Let’s eat with #today’s featured chef Elisa Camahort Page, successful author, podcaster, and public speaker creating these delicious plant-based salads on #LunchBreakLIVE!

 

EVER TASTED EGGLESS OR UN-TUNA SALAD? LET'S EAT!

Ever tasted EGGLESS OR UN-TUNA SALAD? Let’s eat with #today’s featured guest chef Elisa Camahort Page, successful author, podcaster and public speaker creating these delicious plant based salads for our #LunchBreakLIVE on #JaneUnChained News Network, along with host @Paige Parsons Roache, Producer and Booker for JaneUnChained News.

Posted by Jane Unchained News on Friday, October 16, 2020

Who Is Elisa Camahort Page?

Elisa Camahort Page is known as the co-founder and COO of scrappy-start-up-turned-global-women’s- media-company, BlogHer, Inc. Since selling BlogHer in 2014, Elisa now consults with entrepreneurs, thought leaders, and organizations at inflection points when they are contemplating pivots, diversifying and scaling their revenue streams, and looking for better ways to control their narrative.

As one of BlogHer’s co-founders, Elisa was named among Fortune’s Most Powerful Women Entrepreneurs, one of the most influential women in Web 2.0 and technology by Fast Company, and as one of the seven most powerful people in new media by Forbes Magazine. As a speaker, she’s delivered keynote presentations and conducted high-profile interviews across the globe to audiences numbering in the thousands. A sampling of speaking engagements include: INFORUM@Commonwealth Club, United State of Women, TEDx, DLD Women, SXSW, DENT, and BlogHer.

When not speaking or conducting interviews with luminaries such as Guy Kawasaki, Tig Notaro, Christy Turlington Burns, and Luvvie Ajayi, Elisa is working with leaders at every level to identify, prioritize, and strategize their next big leaps, ensuring that they build a diverse, inclusive community and workforce, online and off.

Most recently, with the success of her book, Road Map for Revolutionaries, published by Ten Speed Press, she is working to provide practical tactics for engaging in effective day-to-day activism and advocacy at all levels in today’s gridlocked, heavily-surveilled, and politically volatile landscape.

 

Elisa Camahort Page

Elisa Camahort Page

 

Elisa Camahort Page

Elisa Camahort Page

 

Elisa Camahort Page's book

Elisa Camahort Page’s new book.

 

Back To The Vegan Egg Salad and Vegan Tuna Salad!

These two recipes for vegan egg salad and vegan tuna salad are the perfect go-to meals.  They are super easy to make and totally tasty!  You can eat both recipes between bread slices as a sandwich, or on their own (bread-free), depending on your desires.  They are kid and family-friendly meals, great for picnics, or lunches by the pool or on the beach.  The possibilities are endless!

 

vegan tuna salad

The vegan tuna salad.

 

vegan egg salad

The vegan egg salad.

 

Ready To Whip Up Some Vegan Egg Salad (or Un-Tuna)?

You can make a big bowl of these two recipes for vegan egg salad or vegan tuna salad, and have it a few times during the week!  Why not, they are that good.  The recipes for both are below, so I hope you will give them a try…and let us know how you liked them.  And if you are looking for more great recipes, check out previous #LunchBreakLIVE shows, there are a ton of recipes to choose from.  Until next time…get cooking!

 

vegan tuna salad

Vegan Tuna Salad (un-tuna salad)

Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 1 cup dried chickpeas soaked 6 to 8 hours, or 2 cans (15 ounces each), drained and rinsed
  • 1 cup celery diced
  • 1 medium carrot grated
  • 1 ⁄4 cup vegan mayonnaise
  • 2 tablespoons relish or dill pickle, chopped fine
  • 1 tablespoon yellow mustard
  • 1 tablespoon tamari
  • 1 tablespoon kelp granules optional
  • 1/8 of poblano pepper
  • 1 avocado to garnish
  • Season to taste

Instructions
 

  • If using dried beans, follow the basic beans recipe, on page 202. Drain beans and place in medium bowl. Mash chickpeas and combine with the rest of ingredients until well mixed. Add sea salt as necessary. Serve with rice crackers, as a sandwich, or wrapped in a tortilla.”
  • Excerpt From: Christy Morgan. “Blissful Bites.”
Keyword vegan
Tried this recipe?Let us know how it was!

 

Vegan Egg Salad

Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 1 package 14 ounces extra firm tofu
  • 2 celery stalks small dice
  • 1 medium carrot grated (optional)
  • 1 ⁄4 cup vegan mayonnaise
  • 1 tablespoon relish or 2 tablespoons chopped dill pickles
  • 1 tablespoon Dijon or yellow mustard
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon turmeric
  • 1 teaspoon celery salt
  • Dash black pepper
  • 1/4 C of Nooch

Instructions
 

  • Steam tofu for 10 minutes. Cool. Using your hands, crumble tofu into a medium bowl. Add the rest of the ingredients and mix gently but thoroughly. Serve as a sandwich filling or on a bed of greens.
  • Excerpt From: Christy Morgan. “Blissful Bites.”
Keyword vegan
Tried this recipe?Let us know how it was!