I don’t know about you but when I was in school top 3 sandwich fillers was chicken mayo, tuna sweetcorn and egg mayo.
When I discovered that I can capture the tuna sweetcorn sarnies so accurately it just forever pushes me to veganise everything, there is literally infinite possibility.
Tuna mayo is a classic sandwich filler that you wouldn’t expect to be veganised.
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But as creative as we vegans are, we’ve found a solution to yet another problem, now just for the supermarkets to catch on, really.
For now, use vegans are standing strong, and forever astounding the skeptics with our creative solutions to commonly eaten foods.
How to veganise tuna
It’s easy, first you need the bulk of it, which in this instance we’d use canned chickpeas, mashed, preferably with a fork to make it flakey.
Next we need the acidity, this is is what we’d get from lemon juice, simply squeeze half a lemon in there.
Then we need the hint of sea taste, which we get from nori. Voila, veganised tuna, or “choona”.
This recipe is a life saver. At first, I know, you’d think: chickpeas? In a sandwich? But I’m here to tell you it really does work, very well at that!
This is a perfect solution for if you needed a quick vegan sandwich filler for a party or for a picnic. An easy work lunch, packed lunch or snack throughout the week.
Rich in protein and nostalgia, this veganised tuna mayo sweetcorn can even be used for vegan tuna pasta bake recipes, just add some cheese and pasta and you’re good to go!
Try this vegan choona sweetcorn on for size today.
| Prep Time | 10 minutes |
| Passive Time | 10 Minutes |
| Servings |
Servings
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- 400 Grams Chickpeas Canned, drained and rinsed
- 1/2 Sheet Nori Sheets Sliced thin and small
- 2 Spring onions Sliced thinly
- 2 Tbsp Vegan Mayo I used Hellman's
- 1/2 Lemon Juiced
- 1 Tsp Black Pepper
- 1 Tsp Himalayan Pink Salt
Ingredients
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|
- Mash Chickpeas with a fork or pulse in a food processor, take care to not make the chickpeas too mushy, as we don't want to have a paste.
- Add thinly cut onion, nori, salt and pepper to the bowl and combine.
- Add lemon juice and vegan mayo and mix well, until everything is creamy. Then place in fridge to set for 15 minutes.
- Serve and enjoy, this vegan tuna sweetcorn recipe keeps in the fridge for 4 days.
You can use a blender or food processor but take care to not over-process the chickpeas to maintain the texture.
Mash the chickpeas with a fork for the best results.
