vegan tuna recipe

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 salad is a simple recipe, using white beans and a few other common ingredients you probably have around the house + one *magic* ingredient to bring it all together.  It uses easy methods to create the simplicity and comfort of a classic tuna sandwich in a totally plant-based way! 

Vegan Tuna Salad (no chickpeas)

mayonnaise

Tbsp kelp granules

mustard

tsp salt

tsp celery salt

garlic powder

tsp fine ground black pepper

juice lemon

white beans

celery

onion

lemon

Make the seasoned mayo: Add all the ingredients...

Make the seasoned mayo: Add all the ingredients for the seasoned mayo to a small bowl and whisk well until blended uniformly. Set the mixture off to the side and allow flavors to steep.

Make the base: Strain and rinse the beans...

Make the base: Strain and rinse the beans + transfer them to a large mixing bowl.  Use a potato masher or back of a wooden spoon to par-mash the beans. You want them to be mostly mashed with some larger bits throughout, not like a puree. Add the minced celery, onion, and lemon zest and stir.

Bring it all together: Using a rubber spatula,...

Bring it all together: Using a rubber spatula, pour the seasoned mayonnaise over the beans and veg and fold all together uniformly. Let the mixture set for at least 15 minutes in the refrigerator or up to an hour for best results. 

To serve: Serve this toona salad as a...

To serve: Serve this toona salad as a sandwich or tea sandwich, on a salad, or right outta the bowl! Store leftovers in an air-tight container in the fridge for up to a week. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/zvziglylewhyzu55nfrp.mp4

This vegan tuna salad is a simple recipe, using white beans and a few other common ingredients you probably have around the house and one magic ingredient to bring it all together.  It uses easy methods to create the simplicity and comfort of a classic tuna sandwich in a plant-based way!

Vegan Tuna Salad

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 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.

Top 4 vegan tuna recipe recipes from across the web

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

Top Tags

Vegan Tuna

Vegan Tuna

Vegan Tuna Salad (no chickpeas)

Vegan Tuna

Top 4 vegan tuna recipe recipes from across the web

The most viewed vegan tuna recipe 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 Salad (no chickpeas)

Vegan Tuna

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