La Dolce Vegan! Challenge:
Ok, I call these tu-no melts! My mom always used to make us tuna melts. And then I would make them for my kids (pre-vegetarian and vegan days). I used English muffins (next time I'll toast them a little first) topped with the Tu-No mixture. I used a can of chickpeas which I drained, rinsed and mashed with a pastry blender instead of the allergy producing tempeh. Then I topped that with a sliced tomato and Daiya shredded cheddar. Bake in oven for about 15-20 minutes at 350 degrees. I served my tu-no melts with some sweet potato fries. This recipe was okay but next time I'll use one of my favorite chickpea salad recipes for the topping. See the recipes under 'Chickpeas' label.