Post by Megan Stulberg

For the first time ever, I found a gluten-free baguette (a rare find) that doesn’t also contain egg (an even rarer find). Needless to say, I went home and ate the whole thing in one sitting. I have no regrets.

INGREDIENTS…

• 1 Aidans gluten-free baguette 
• 2 tbsp vegan butter (I used Earth Balance brand)
• 1 1/2 cans chickpeas, rinsed
• 3 nori (seaweed) sheets, crumbled
• 2 stalks celery, finely chopped
• 1/4 cup vegan mayo
• 1/4 cup red onion, finely chopped
• 2 tbsp garlic powder
• 2 tbsp EVOO
• 2 tsp dill
• Sea salt and cracked black pepper, to taste

DIRECTIONS…

1. Preheat oven to 400F.
2. Cut baguette lengthwise and spread each half evenly with vegan butter.
3. On a baking sheet lined with aluminium foil, bake baguette in oven for 10-15 minutes or until golden in colour.
4. While baguette is in oven, place chickpeas, seaweed, garlic powder, EVOO and dill in food processor and pulse quickly to loosely combine.
5. Add onion, celery, sea salt and black pepper to mixture and combine with spoon.
6. While baguette is still hot, fill one half with “tuna”. Add a couple big dollops of vegan mayo, place other baguette half on top, slice and enjoy immediately!

Makes 2 sandwiches and tons of leftover “tuna”.