Vegan Mock Tuna Fish

Mock meats are around everywhere these days, yet I rarely see fish substitutes in the shops. Of course it’s around, but it seems that fish is the hardest flavour and texture to replicate. We’ve found that chickpeas really are the best at creating the flaky texture of fish. I’m not going to lie to you and say that the chickpeas texture is uncanny to chewing on some mashed up tuna, but at least this way you don’t have to double take whether you just chewed on some fish flesh or not. Nonetheless, it’s a pretty good replacement if you miss the taste of fish or maybe just want to taste fish for the first time without the cruelty

Our essential ingredient in this recipe is Wakame, (and I’m sure the type of seaweed can be interchanged for convince and preference)  The seaweed gives that fishy taste of the ocean, making it taste surprisingly like the tuna we are trying to imitate. We were pretty delighted that seaweed could be incorporated into this recipe since it is the best source of DHA & EPA Omega-3, which vegan diets are generally lacking in since we don’t eat seafood, yet with seaweed we can get these important acids straight from the source! Seaweed seems quite difficult to slot into everyday western, vegan diets, but with this tuna recipe you can easily slip a mock tuna sandwich for lunch…

My childhood was filled with tuna and sweetcorn sandwiches, it was rather nostalgic making tuna again. This is a super fun recipe to make, and you can easily make it to your preference, (I like mine a bit chunky.) But to make sure you take some time to hull the chickpeas. Bit of a boring process; I find easiest by rubbing chickpeas between clean kitchen cloths, picking out the skins. Ta-da, ready to get fishy.

Vegan Mock Tuna Fish
 
Prep time
Total time
 
Simple recipe to eat some cruelty free fish! Made with chickpeas and seaweed for the taste of the ocean and extra nutrition. Perfect sandwich and sushi filler
Author:
Recipe type: Appetizer, Mock meat
Cuisine: Vegan, Gluten-free
Serves: about 1 cup
Ingredients
  • 1 can of chickpeas, hulled
  • ¼ cup vegan mayo
  • 1 tbsp. lemon juice
  • 1 tbsp. soy sauce or tamari
  • 2 tbsp. fresh or soaked wakame, chopped finely
  • 2 spring onions, chopped
  • ¼ cup sweetcorn (optional)
  • 1 tsp black pepper
  • ½ tsp salt
  • ½ tsp celery seeds, (optional)
Instructions
  1. Put the chickpeas, mayo, lemon juice, soy sauce into a bowl and use a potato masher to mash the chickpeas into your desired texture (I kept it a little chunky.)
  2. Stir in the rest of the ingredients thoroughly.
  3. Season to taste if necessary. Assemble into whatever you wish!

 

 

 

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