RECIPE: Carrot Tuna

2 cups of carrot pulp from juicing
⅔ cup vegan mayo
2 celery stalks, chopped
½ onion, chopped
½ sweet pepper, chopped
1tbsp toasted sesame oil
1 tbsp Kelp powder
1 tsp paprika
1 tbsp nutritional yeast
½ tsp garlic powder
½ tsp onion powder
Salt to taste
Cayenne to taste


In a bowl, mix all the ingredients together.

Serve on cucumber slices, romaine leaves, or pita


Recipe Creator: Nzingah Oniwosan of