“Tuna” Salad Sandwiches


  • 2 c. parsnips, finely shredded
  • 1 stalk celery, finely diced
  • 1/4 small red or white onion, finely diced
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/4 c. homemade mayonnaise or Veganaise
  • 1/2 c. relish, made with lemon juice
  • 1 tsp. nutritional yeast flakes
  • 1/2 tsp. kelp powder
  • 1/4 tsp. fine sea salt
  • 6 – 8 slices whole wheat bread


  1. Place parsnips, celery and onion in food processor and process until fine.
  2. In a medium mixing bowl, combine parsnip mixture, lemon zest, lemon juice, mayonnaise, relish, yeast flakes, kelp and sea salt. Mix well.
  3. Serve in sandwiches, adding more mayonnaise and some lettuce if desired.
Browse Cook(s): Bev Cook

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.