To make this vegan tuna you only need 5 ingredients and 10 minutes. The flavor is well achieved, it is healthier and low in fat. In my house they have always eaten a lot of fish and I think that at the beginning of becoming vegan I missed it more than meat, among other things because it is more difficult to recreate its flavor or find substitutes in stores.
We don’t have many recipes that mimic fish on the blog, just our vegan smoked salmon , but here’s another one and I’d like to share more. Many people find it wrong to use the word salmon or tuna, but I think that this way we reach more people and it is easier for us to be found looking for alternatives on the internet. If it’s vegan, I don’t see the problem.
The texture is not the same as that of the tuna and although it may not be the best looking recipe on the blog, I promise that it is very rich and that it has a quite successful flavor thanks to the nori seaweed and the rest of the ingredients. This tuna can be eaten as a dip, to make sandwiches or sandwiches, in salads, as is, or to make recipes in which real tuna is used because it gives a lot of play.
I have not tried to heat it, I have only eaten it cold and I can not like it more. Its flavor reminds me of pickled tuna when carrying lemon juice. I suppose that if you use oil instead of tahini, it will have a different flavor, more similar to tuna in oil.
Simple Vegan Tuna Recipes
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 1 1x
- Category: Vegan
- Method: Main Course
- Cuisine: American
- Diet: Vegan
- 1 sheet of nori seaweed
- 2 and 1/2 cups canned or cooked chickpeas ( 400 g ), drained and washed
- 2 tablespoons of tahini
- 2 tablespoons lemon juice
- 1/2 teaspoon of salt
- Pour the nori seaweed into a powerful mixer and beat until powdery. You can also slice it with the help of a knife. The finer it is, the better. Reservation.
- Put the chickpeas in a bowl and mash them a little with the help of a fork.
- Add the rest of the ingredients, stir until they are well integrated and crush again until obtaining a homogeneous paste. If you want to save time you can use a food processor instead of a fork, although you have to be careful not to beat too much.
- You can store vegan tuna in an airtight container in the fridge for about 4-5 days.
- Serving Size: 1/4 of recipe
- Calories: 168kcal
Keywords: Vegan Tuna