PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

Essentials

In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Chickpea Tuna Sandwich

Dice the red onion, celery and set aside. 

Drain and rinse chickpeas thoroughly and pour into medium sized bowl.

Use a fork to mash 3/4 of the chickpeas leaving some whole. Then add your onions, celery, vegan mayo, dijon mustard, lemon juice, salt, black pepper, garlic powder, onion powder, cayenne pepper, oceans essence and mix thoroughly.

Serve with crackers or you can eat on a sandwich with your favorite toppings.

15oz can of chickpeas, Drained and rinsed

Ocean's Essence by @kendospice (Season to taste)

of vegan bread (I used vegan croissant bread from Wholefoods)

PlantbasedBrandon

Chickpea Tuna Sandwich

plantbasedbrandon