Vegan recipes from Scotland
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Vegan Mock Tuna Salad


  • 2012/11/06

'Vegan Mock Tuna Salad' -- 2 Servings

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INGREDIENTS

1 can of chickpeas (235g ), drained
80g corn
4 Tbls vegan mayonnaise
1 Tbls brown mustard
1 Tbls sweet pickle relish, minced
1 Tbls nutritional yeast
1 spring onion, chopped
1 clove garlic, grated
1 Tsp soya sauce
Salt & pepper to taste
2 pinch vegetable stock powder

1 tomato, sliced
Half cucumber, sliced
Parsley to garnish


Directions:
1. Use food processor to mince chickpeas. Don't make it too small; it's better to have chunks of chickpeas.
2. Put the minced chickpeas into a bowl and add vegan mayonnaise, brown mustard, relish, nutritional yeast, spring onion, garlic and soya sauce into the bowl. Mix well.
3. Add salt, pepper and vegetable stock into the bowl. Taste the mix. Add more seasoning if necessary.
4. Arrange tomato, cucumber, parsley and mock tuna attractively on a plate. EAT!



If you loved tinned tuna before you stopped eating fish, chickpeas can save you.
This chickpea mock tuna salad is not as oily as real tuna salad, so healthier! You can use this mock tuna for your sandwich or eat with other kinds of vegetables!

Vegan Memo:
- If you are using dried chickpeas, please cook them until they are soft enough to mush with your fingers.



Nutrition FactsPer a parson
Calories - 275.5
Total Fat - 9.1 g
  Saturated Fat - 0.3 g
  Polyunsaturated Fat - 2.8 g
  Monounsaturated Fat - 5.4 g
Cholesterol - 0.0 mg
Sodium - 687.5 mg
  Potassium - 396.7 mg
Total Carbohydrate - 36.8 g
  Dietary Fiber - 7.3 g
  Sugars - 1.3 g
Protein - 9.4 g
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