This here is my Aunty Pia’s famous ‘Luna’ sandwich!
She introduced the recipe to me about 3 years ago. I remember being skeptical at first, but after she made it, I became a believer. She thought of this one day because she was missing the taste of tuna fish (she’s the first vegan of our family), so she made this recipe off the top of her head and it’s been a success in our family ever since! I love making this for breakfast, lunch or dinner. It really is great any time of the day. I will say though, I can’t promise that it tastes like tuna, because I don’t think it exactly does. But it has it’s very own flavor that is just delicious in and of itself!! My Aunt is a great cook, and a nutritionist, so every ingredient she uses is healthy and provides beneficial value to your body. Check out her Raw Cranberry Cheesecake recipe, her Pomegranate Stuffed Acorn Squash, her Chickpea Loaf, or her Sicillian Tomato Salad.
I made a batch of the filling for my breakfast throughout the week, and as I was photographing this, my husband Tim started asking for some too lol. So I ended up sharing it with him because he loves it so much too. You can eat this with a collard green as my Aunt does, or with Boston lettuce, or any kind of lettuce that is big enough to act as a wrap. Enjoy it with a slice of healthy avocado, or a big dab of Chipotle Fabanaise, or perhaps some sliced baby tomatoes! Store the filling in the refrigerator, and when you are ready to eat, wash a big green leaf, and warm up the amount of filling you are going to use, assemble and devour!
Happy almost Valentines Day!!!
'Luna' SandwichPrint Recipe
- 2 - 8oz Tempeh Package
- 1/2 - Onion, chopped
- 3-4 Cloves - Garlic, crushed
- 2 Stick - Celery, thinly chopped
- 3 Large Carrots, thinly sliced
- 1 Tbsp - Mustard Seeds
- 2 tsp - Corriander Powder
- 2 tsp - Curry Powder
- 2 tsp - Dill
- 1 tsp - Kelp
- 1 tsp - Sea Salt
- 1/2 tsp - Cayenne Pepper
- 2-3 Tbsp - Ume Plum Vinegar
- 4-6 - Lettuce or Collard Green Wraps
- OPTIONAL TOPPINGS:
- Slices of Avocado
- Spoonful of Olives or Relish
- Veganese or Vegan Mayo (I used Sir Kingston's Chipotle Fabanaise)
Sauté onions, garlic, celery and carrots for 5-10 minutes on low heat.
Ground tempeh in a food processor, or crush with your hands into a crumble. Throw in with the cooked veggies, and add your spices. Add your vegan cheese (optional). Taste and adjust spices as you go.
Cook for another 5-10 minutes or until cooked to your desire.
Turn off heat, and add ume plum vinegar.
Get a collard green or lettuce wrap, scoop your filling inside and add sliced avocado, olives or relish, a spoonful of veganase or vegan mayonnaise, and top with sprouts.
Store filling in refrigerator and heat up when ready to use. Apply toppings and green wrap fresh (don't warm up with the filling)!