vegan tuna

Vegan tuna, the perfect vegan substitute for regular tuna. It's fishy, healthy, and low in fat, and to make it you only need 5 ingredients and 10 minutes!

Vegan Tuna

1 nori sheet

chickpeas

tbsp tahini

tbsp lemon juice

tsp salt

Blend the nori sheet in a powerful blender until you get nori flakes. You can also finely chop the nori sheet with a knife. Set aside.

Add the chickpeas to a bowl and mash them with a fork.

Incorporate the remaining ingredients, stir, and mash again until well combined. If you want to save some time, use a food processor instead, but don’t over-blend.

Serve it with dishes like tomato avocado salad, vegan potato salad, vegan tuna sandwich, or mix it with some vegan mayo and use it as a topping for your baked or jacket potatoes.

Keep the leftovers in an airtight container in the fridge for 4-5 days. If it smells and tastes good, it could also last for up to a week.

Can’t believe how much this actually tastes like tuna... amazing 🤩

https://content.jwplatform.com/videos/ikD2DR6p.mp4

Vegan tuna, the perfect vegan substitute for regular tuna. It’s fishy, healthy, and low in fat, and to make it you only need 5 ingredients and 10 minutes!

This vegan tuna is simply amazing. It's so easy to make and tastes remarkably close to actual tuna, no really it does. It's wonderful on sandwiches for a vegan tuna salad sandwich!

Can Chickpeas (Drained,

Vegan Mayonnaise ((60 grams))

Nori Sheet (Finely Chopped)

Red Onion (Finely Chopped (about half a small red onion))

Lemon

Capers (Finely Chopped)

tsp Garlic Powder

Tbsp Nutritional Yeast

Tbsp Tamari (or Soy Sauce)

Dijon Mustard

tsp White Vinegar

Sprinkle Sea Salt

Sprinkle Ground Black Pepper

Add the chickpeas to a mixing bowl and mash them with a fork.

Add in vegan mayonnaise, finely chopped nori, finely chopped red onion, lemon juice, finely chopped capers, garlic powder, nutritional yeast, tamari, dijon mustard, white vinegar and salt and pepper.

Taste test and add more salt and pepper if needed.

Mix in and you're ready to serve!

https://embed.mediavine.com/videos/tjirej9qkzalvlxigbsh

Vegan Tuna - Loving It Vegan. This vegan tuna is simply amazing. It’s so easy to make and tastes remarkably close to actual tuna, no really it does. It makes a delicious vegan tuna salad sandwich.

Vegan Tuna - Loving It Vegan

Best ever vegan tuna, baked, with lemon and herbs for a delicious taste. It's healthy, super easy to make and served with a side of your choice.

wt. oz banana

lemon juice

garlic powder

chives

salt and pepper

lemon,

nori sheet

Delicious Vegan Tuna

Preheat the oven 180C/

Open and drain your

Open and drain your banana blossom can. Using your hands, squeeze any excess water from each banana blossom chunk. Be careful to not break it apart.

Place the chunks in

Place the chunks in an air-tight container. Add the freshly squeezed lemon juice, ground nori, garlic powder, chives, salt and pepper. Close the lid and marinade for around 20 minutes.

Line a baking tray

Line a baking tray with baking parchment. Place the marinated vegan tuna on the tray, leaving a little distance between the chunks.

Place a few lemon

Place a few lemon slices, and optionally, add some extra freshly ground sea salt.

Bake in the centre

Bake in the centre of the oven for 20 minutes, or until the banana blossom looks visible dryer much like how baked tuna would.

Serve with a generous

Serve with a generous portion of fries or rice. Decorate with a little fresh parsley. Enjoy!

How to make Vegan Tuna

Watermelon tuna is an easy fish substitute that tastes like the real deal! Marinate cubed watermelon in a blend of seasonings to mimic the flavor of ahi tuna steak, then add it to poke bowls, sushi, and more.

Watermelon Tuna

watermelon

rice wine vinegar

soy sauce (low sodium)

sesame oil

green onion (diced)

nori sheet (crushed)

¼ teaspoon white sesame seeds

black sesame seeds

In a bowl, add the rice wine vinegar, soy sauce, sesame oil, green onion, crushed nori sheet and the sesame seeds. Stir to combine. Add the cubed watermelon in and stir everything together to combine. Ensure that all the watermelon is marinated in/under the liquid.

Cover and allow to marinate in the fridge for at least 24 hours, preferably up to 48 hours for the best texture.

Remove from the fridge, and enjoy as desired! You can let it sit out a bit to come back closer to room temperature and serve in a poke bowl.

This vegan tuna is an easy alternative to fish that&rsquo;s ready in less than 20 minutes! Creamy chickpeas, crunchy veggies, and egg-free mayo create a flavor and texture similar to canned tuna salad.

Best Vegan Tuna

carrot,

celery,

dill pickles, finely diced

red onions, finely diced

vegan mayo

mustard

dijon

Sea salt & pepper

Add cooked chickpeas to a food processor. Pulse a few times until you achieve a mashed consistency. If you don't have a food processor, use a potato masher or a fork to achieve similar results.

Transfer the chickpeas into a large mixing bowl, then add the shredded carrots, celery, dill pickles, onions, lemon juice, mayo, mustard, Dijon, salt, and pepper.

Combine the mixture well, then taste and adjust seasonings as needed. Serve on toast, wraps, lettuce wraps, crackers, etc. Happy eating!

My partner is vegetarian so I've been eating more meatless meals since we started dating, simply because it was more convenient to cook one meal and I'd been wanting to try incorporating more veggies anyway. Now that we live together, it's a little trickier so in my hunt for easy and tasty I found this. We did deviate a little based on what we had in our kitchen so it's great on its own, super easy to modify; sweet and sour pickles for dill, and re-hydrated cranberries for a sweet kick. This is something we both see as becoming a staple in our household. The hardest part was waiting since we did the chickpeas from scratch, but after that, it came together in literal minutes. Consider this site bookmarked! &lt;3

Make your own vegan tuna from 7 ingredients! This flaky, flavorful plant-based tuna has a delicate sea taste that will bring back memories of the real thing. Use it as a base to make tuna salad, incorporate it in pasta dishes, or use it in wraps and sandwiches!

nori seaweed

water

tbsp neutral oil

tsp lime juice (or white vinegar)

yeast

tsp salt

tsp sugar

Rehydrate the TVP. Add the textured vegetable protein slices to a large bowl and cover with hot water. Let the slices rehydrate for about 30 minutes or until completely soft.

Rinse it. Next, rinse the slices 3-4 times under cold water, squeezing them to eliminate the soybean flavor. Finally, squeeze each slice between your hands to remove as much water as possible. Set aside.

Make the seaweed water. Cut the nori into small strips and add them to a small bowl. Cover with 1/4 cup of warm water and let the water infuse for about 30 minutes. Finally, strain the juice using a fine-mesh sieve and discard the nori.

Add all of the ingredients to a food processor. Transfer the TVP slices to a food processor fitted with the slicing blade. Add seaweed water, oil, lime juice, nutritional yeast, salt, and sugar.

Pulse a few times. Process the mixture for 3-4 seconds or until it resembles shredded tuna. At this point, you can taste it and adjust the seasonings to your liking. The vegan tuna is now ready to use!

You can keep this vegan tuna in the refrigerator for up to 7 days.

8 large pieces. The brand thst I ordered has small pieces. What us the weight? Thanks
I would like to make it today if possible

I didn't have any nori so I used wakame.  My plants strips are more the size of silver dollars than patties so I had to eyeball that.  Regardless of my tweak this was super yummy. I do at fish and honestly, would prefer this to canned tuna anytime.

Load this Chickpea Tuna Salad into sandwiches, wraps, bowls, and more! Creamy mashed chickpeas replace the tuna in this picnic-perfect dish, while chopped nori lends a realistic ‘fishy’ flavor. An instant hit with all types of eaters!

Chickpea Tuna Salad

nori,

dill pickle relish

rib celery (diced small)

diced small red onion (or chives, green onions)

1/2-1 teaspoon salt, to taste (or soy sauce)

black pepper

capers

In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed.

If using nori for a fishy flavor: Finely chop 1-2 sheets of nori. I found it easiest to simply chop it up with a sharp knife on a cutting board. Kitchen scissors also work. Or, use the kelp granules.

To the bowl with the chickpeas, add the nori or kelp granules, pickle relish, lemon juice, celery, onion, mayo, salt and black pepper. Add pepperoncinis and capers, if desired. Stir well to combine.

Cover and place in the refrigerator for at least 30 minutes if you can, to let it get cold and let the flavors come together. You can also enjoy it right away.

Serve on sandwiches, with crackers, on salads on make a tuna melt with some vegan cheese. Enjoy!

Leftovers: Keep chickpea tuna in a covered container in the refrigerator for 4 days.

Wow! This is outstanding!  I used chopped bread and butter pickles because I didn’t have relish. I added capers and I used Nora’s silken tofu mayonnaise recipe.  The flavor combo is so good.  WFPB food does not leave us sacrificing any flavor!  And it’s so much healthier! It will be even tastier tomorrow as the flavors mingle.

Nice flavors overall. My only suggestion is to add the mayonnaise a bit at a time as 1/2 cup make a really mayo-forward &amp; wet mixture. Easy to dial that back of course and we will try this again for sure!

Another home run.   I've never tried one of your recipes and been even a little bit disappointed.

First time making faux tuna in my 20+ years of being vegetarian. This was amazing! Left out the nori. What would you recommend as a lower-calorie option for the mayonnaise? I know regular mayo has lite options. Also wondering if the protein can be increased any way. Thank you for a great recipe!

Nora! Wow! If this tastes i/4 as good as it looks, I will be in heaven. I cannot wait to try it as soon as I can get some chickpeas cooked.
I will report back, Chief. Bahahahahaha.....

This recipe was absolutely SCRUMPTIOUS! Definitely adding it as a staple recipe!

This is one of my go-to salads now!
So good, healthy and easy to make.
Thanks, Nora!

One great way to chop up Nori sheets is using scissors. 
I like putting quartered grapes and olives into the mix. Diced bamboo shoots or hearts of palm are great for adding a little texture. Mock tuna can be made so many ways. Thanks for your recipe Nora!

Top 8 vegan tuna recipes from across the web

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Vegan Tuna

Vegan Tuna

Vegan Tuna

Watermelon Tuna

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Top 8 vegan tuna recipes from across the web

The most viewed vegan tuna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Tuna

Vegan Tuna

Vegan Tuna

Vegan Tuna

Watermelon Tuna

Best Vegan Tuna

Vegan Tuna

Chickpea Tuna Salad

The most viewed vegan tuna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine