Vegan “Tuna” Salad

A low-fat, high-fiber, plant-based volume meal that’s extremely strong for fat loss — low calorie density and high volume make it very filling, while fat stays low at around 3g per serving. Near-zero saturated fat and high soluble fiber make it a heart-health win too, with 5–6g fiber per serving (most people eat two servings, so 10–12g).

• Heart-healthy, low saturated fat
• High fiber for gut and microbiome health
• Clean ingredients, functional protein

Ingredients

• 1 can cannellini beans
• 1 cup lupini beans
• 1 can artichoke hearts
• 1 can hearts of palm
• 1 red onion
• 1 head celery (about 6–7 stalks)
• 3 Tbsp homemade cashew mayo
• 2 Tbsp Dijon mustard

Cashew Mayo

• ¼ cup soaked cashews
• ¼ cup water
• Juice of 1 lemon
• 1 Tbsp apple cider vinegar
• 1 garlic clove
• Salt and pepper, to taste

Directions

1. Drain and rinse the cannellini beans, lupini beans, artichoke hearts, and hearts of palm.
2. Heat and season the beans with salt, pepper, onion powder, and garlic powder.
3. Chop the beans, artichoke hearts, hearts of palm, red onion, and celery.
4. Make the cashew mayo: blend the soaked cashews, water, lemon juice, apple cider vinegar, garlic clove, salt, and pepper until smooth.
5. Combine all chopped ingredients with the cashew mayo and Dijon mustard. Mix well and serve chilled.

Serving Tip

Lupini beans can be hard to find — swap in an extra can of cannellini beans or garbanzo beans instead.

Macros (Per Serving – 6 Servings)

Full recipe: ~830 calories, 40g protein, 105g carbs, 36g fiber, 16g fat.