A Simple Recipe for ‘Chickpea Tuna!’
This recipe for chickpea tuna (The Simple Veganista) is very simple to make. Chickpeas are high in protein and calcium, and when mixed with chopped celery and vegan mayo (with salt/pepper) make a nice alternative.
Read up on food safety for people and pets. Bin allium scraps (onion, leeks, garlic, shallots, chives) and tomato/citrus/rhubarb scraps (acids may harm compost creatures).
For tinned chickpeas (and vegan tuna in stores), fully remove tinned lids (or pop ring-pulls back over holes) before recycling, to avoid wildlife getting trapped.
Why Switch to Vegan Tuna?
Tuna (huge fish) are are of those that often are caught using by-catch methods like purse seine nets and longlines, catching other marine creatures like dolphins (who often swim alongside yellow fin tuna in the sea). Bluefin tuna is endangered, used to make Asian sushi.
Here’s a super-simple recipe from a now out-of-date book called Four-Ingredient Vegan. It kind of tastes like tuna (especially if you add a little kelp powder). It’s not 100% the same, but makes a nice filling for baked potatoes or sandwiches:
- Mash a can of drained chickpeas (full of protein and calcium).
- Add a chopped stick of celery
- Add add optional pinch of kelp (makes things taste ‘fishy’)
- Mix in few tablespoons of vegan mayo.
- Season to taste with salt and pepper.
Where to Buy Vegan Tinned Tuna
If you don’t want to make your own, there are plenty of plant-based tunas on sale in stores like Vivera and Good Catch.
You can also buy ‘tins of vegan tuna’. Some are better than others (John West even do them, but they are all curry-based). If you prefer something more traditional, Plant Pioneers No Tuna Flakes (Sainsbury’s) are good, coated in vegan mayo and ideal for sandwiches or jacket potatoes.
