Vegan Tuna – Huh?
Since I transitioned to a plant-based lifestyle I’m looking for vegan alternatives to my favorite foods. As a result yes, Vegan Tuna is one of them. I know it sounds super strange, but seriously it’s SO good! Therefore I’m going to share the umami ingredient in this recipe with you.
Nori which is seaweed is the answer to make mashed chickpeas taste like the real deal. These two ingredients are an odd combination, honestly, they both come from an entirely different cuisine, but man, are they a match made in heaven!
You might know that nori is wrapped around sushi, but hey you can also mix them in other meals. In addition, nori gives it the fishy taste plus all the benefits you get from algae of the sea, but keeping it fish-free, are you still getting it?
Chickpeas The Plant Protein
Likewise, chickpeas are another versatile ingredient that you have to try in your plant-based meals. It’s packed with plant protein and you can prepare it in different ways, cooked, or in stir-fries, in stews, baked in the oven or straight from the can when it’s already cooked for you. This is exactly what I’m using in this recipe: pre-cooked chickpeas from a can. I’m all about short cuts, so let’s not make it too complicated here.
Above all, pre-cooked chickpeas tend to be easier to digest, especially if you experience any bloat or gas after eating beans and legumes. This happened to me when I started eating more plant-based. The rule is to gradually implement beans, nuts, and legumes to your meals and second have them pre-cooked, soaked overnight, or cook a little bit longer so it’s easier on your digestive system.
In conclusion, it’s a surprising yet pleasant experience to finally have a healthy and vegan alternative for tuna.
I can’t wait for you to try this Vegan Tuna packed with umami, fiber, plant protein, and big taste! Tag me in your creations, I would love to see it!
If you’re looking for more vegan recipes have a look at the Coconut Lentil Soup and Acai Smoothie Bowl.
The Ultimate Vegan Tuna
Ingredients
- 1 sheet nori or replace with 1 pack of flavored nori laver (the snack pack with multiple small sheets, go for the original taste)
- 1 can cooked chickpeas, drained and rinsed well, clean chickpeas help with digestion
- 3 tbsp tahini paste (replace with vegan mayo and add more for creaminess, if your tahini tastes bitter, replace with mayonnaise)
- 1/2 tbsp lemon juice
- 1 tsp Dijon mustard, or regular mustard
- 2 tbsp shallots, finely chopped
- 2 tbsp capers (substitute with chopped gherkins)
- 1/4 tsp pink salt (pink Himalayan salt is saltier than sea salt, adjust to taste)
- 1/8 tsp black pepper
Instructions
- Crumble the nori sheets with your hands and add this in a food processor, and blend until it’s flaky
- Add the chickpeas, tahini paste, mayo or olive oil, lemon juice, mustard, shallots, and capers and blend or pulse it until everything is well combined and looks like a vegan tuna salad. Keep it chunky and so make sure you don’t over blend it or it becomes a dipping sauce!
- Add sea salt and fresh cracked black pepper to taste
- Serve it on toast, as sushi filling, with a salad or on crackers. Just have it on how you will have your regular tuna salad.
- Store it in an airtight glass container in the fridge for up to 3-4 days.
- If you don’t have a food processor you can simply mash all the ingredients with a fork in a large bowl.
