Today I have an exciting recipe that I tried for the first time today. I was sceptical when I heard about Tuna made from chickpeas. It just seemed odd but I was hopeful as I loved Tuna before turning Vegan.
When I made it I followed a few recipes and then added to it so this has been tweaked to my liking. Don’t expect it to taste exactly like Tuna. That would be impossible. However, it’s bloody lovely and a great substitute for eating an animal. Enjoy!
Jacket Potato (240g)
1 tin of Chickpeas – 130g drained weight
1/2 a Small Red Onion
1/3 Celery Stick
Vegenaise or other plant-based mayonnaise (salad cream would also work)
Vinegar (I used standard Vinegar)
For the Jacket potato
Fan oven 200, main oven 220.
Wash and dry jacket potato thoroughly and pierce all over
Microwave for 3 minutes on high. Turn over and microwave for another 3 minutes.
Coat with oil of choice and sprinkle with salt, pepper, rosemary and parsley.
Cook for 20 mins.
While your Jacket potato is in the oven you can prep your filling
For the Chickpea Tuna Filling
Start by draining and rinsing your chickpeas
Crush them with a fork or blitz lightly with a food processor
Finely chop the onion and celery and add to the mix
Then add a sprinkle of lemon juice and vinegar. 1 1/2 tbsp of Vegenaise. 1/2 a crumbled Nori sheet and Salt & Pepper.
Mix it well and serve on top of your Jacket Potato with a salad base.
This is definitely going to be a new go-to favourite. Let me know what you think!