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Admittedly, the first time I heard about such a thing as “vegan tuna”, I was skeptical too. Especially, because I did not even like the taste of regular tuna. However, when I first tried it in a small café in New York, I was surprised in the most pleasant way. Consequently, I returned to that same location two times more just to try their vegan tuna wraps with kale once more. Therefore, on my last day, I gathered up all my courage to ask for the recipe. While the employee answering my question was very friendly, she didn’t only know that the vegan tuna contained chickpeas, radish and peanuts.
So, once I was home, I went through three weeks of trial and error until I was finally satisfied with the results. Now, this is one of my favorite recipes to make when I cook for my most meat-loving friends. While some of them still like to joke about how I eat rabbit food, they always admit that this vegetarian dinner actually tasted better than previously thought. So, here is my recipe to make vegan tuna sandwiches or wraps.
This is what you will need:
To make the vegan tuna …
- 1 scallion
- 1 tbsp of olive oil
- a can of chickpeas (circa 400 g)
- 1 small radish
- 3-4 tbsp of vegan mayonnaise
- 50-100 g salted peanuts
- 1-2 tbsp white vinegar
- 1 pinch of sambal olek
- 1 tbsp of sweet mustard
- pepper and salt (according to your liking)
For the wraps …
- 3-4 grated carrots
- A handful of cherry tomatoes
- 1 avocado
- some baby spinach
- balsamic vinegar
To make sandwiches (gluten free version) …
- Schär gluten free whole grain toast
- Avocado and balsamic vinegar
- 3-4 cherry tomatoes
- baby spinach
Step-by-step guide for perfect vegan tuna wraps (or sandwiches)
First, peel and dice the scallion, so that you can steam it for two minutes in one tablespoon of olive oil. Afterwards, you can drain the chickpeas in a sieve and blend both, the steamed scallion and drained peas, in a grinder. On top of that, you want to finely peel and grate the radish and add it to the paste.
In the next step, you can stir in the vegan mayonnaise, as well as the white vinegar. Here, I would recommend that you add both ingredients bit by bit, because you neither want it to taste too much like mayo, nor too sour.
Next, add the peanuts and quickly grind them as well. Don’t do it too long, because you only want to crush them a little bit without removing the crunch. How many peanuts should I add? Why doesn’t she give an exact amount, but only this vague range of numbers? The answer is simple: I am a huge peanut addict (and a firm believer that peanut butter can be added to any dish (sweet and salty) and it will taste better). However, if you don’t share this love for peanuts, you should probably only add 50g of them (or different nuts for that matter) to your tuna.
Lastly, spice up your tuna with some sambal olek, and add salt, pepper and mustard. Here, you need to be careful with the salt if you already added salted nuts. Now, your delicious vegan tuna is done, and you can either wrap it up (together with the carrot, avocado, spinach and cherry tomatoes), or spread it on your gluten-free bread. As a final touch, don’t forget to put a little bit of balsamic vinegar on either of the two options. Balsamic vinegar makes everything better!
Share your cooking experience with us!
Have you cooked this recipe? Did you enjoy the vegan tuna? We are happy to receive any feedback or pictures of your delicious meal. So, feel free to send it to firstname.lastname@example.org.
If you are gluten free or have any other allergies, we want to encourage to also reach out to us. I know your struggle! Therefore, you can always ask for a modified version for any of our recipes. Just write us an e-mail, tell us what you can’t eat, and I will think of something.
An article written by Lara Schade, Goodwill Commisioner