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Vegan Tuna Mayo
This delicious vegan tuna mayo is made from chickpeas and nori (seaweed) for maximum 'fishy' flavour. Packed with protein and easy to make.
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Ingredients
- 400 g tin chickpeas
- 2 tablespoon vegan mayonnaise
- ½ teaspoon dijon mustard (check it is vegan)
- ½ lemon
- salt and black pepper
- 2 small sheets nori (or 1 large sushi-sized sheet)
- 3 teaspoon beetroot juice (from cooked beetroot, NOT vinegar!)
Optional extra ingredients (try some rather than all of these!):
- 4 tablespoon sweetcorn
- 2 spring onions finely chopped
- ½ red onion finely chopped
- 1 tablespoon parsley finely chopped
- 1 tablespoon dill finely chopped
- 2 tablespoon chopped gherkins
- 2 tablespoon chopped capers
- 3 tablespoon cooked jackfruit
Instructions
- Drain and rinse the tinned chickpeas and tip into a bowl. Use a fork or potato masher to crush them into a chunky mash.
- Add the mayonnaise, mustard and juice of half a lemon, then season with salt and black pepper.
- Crumble the nori sheets with your hands then crush them in a mini-chopper. If they aren't crushing well, take a spoonful of the chickpea mixture and add it to the mini-chopper - this will give them something to bind to.
- Stir the nori and (optional) beetroot juice through the chickpea mayonnaise mixture. Taste and adjust seasoning if necessary. Add any of the optional extras at this point.
- Serve in sandwiches or as a salad.
Video
Nutrition
Serving: 1portionCalories: 283kcalCarbohydrates: 37gProtein: 9gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 862mgPotassium: 512mgFiber: 9gSugar: 9gVitamin A: 614IUVitamin C: 28mgCalcium: 82mgIron: 3mg
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