April 14, 2021 at 10:35AM
Everyone is talking about ocean welfare and fishing documentary, Seaspiracy lately which has us thinking more about where our seafood comes from and how much we’re consuming.
Plant-based chef and founder of Nucifera, Meredith Baird is one of our go-to pros for vegan meals and solutions. Her mock tuna salad is so easy and has inserted itself right into our regulare WFH rotation…
Plant-based seafood alternatives don’t have to be complicated or highly processed. In my experience, a little seaweed goes a long way in giving the taste, texture, and mouthfeel many people look for when it comes to eating seafood.
“Mock Tuna Salad” is a high protein alternative made with chickpeas. It’s great in sushi rolls, sandwiches or wraps. I keep this in the refrigerator at all times.
Mock Tuna Salad
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Ingredients:
1 can chickpeas, or approx 12oz freshly cooked
2 stalks of celery, finely chopped
1/2 cup veganaise (Like Sir Kensington’s Classic Vegan Mayo) or your own cashew version*
2 tsp dijon mustard
1 tsp kelp or wakame flakes
1 tsp dulse flakes
Generous pinch of sea salt
Instructions:
You can use a potato masher, or food processor.
Pulse or mash chickpeas. You want them to still be chunky, not smooth.
Mix with remaining ingredients.
Will last in the refrigerator for up to 5 days.
Makes approximately 1.5 cups
*For the Cashew Mayo: 1/2 cup cashews (or sunflower seeds for nut allergies). Blend with 1 cup water, 1 tbsp white miso, 1 tbsp rice vinegar, 1/2 clove garlic, pinch of sea salt til desired consistency.
The post Make This Simple Mock Tuna Salad with Cashew Mayo appeared first on The Chalkboard.
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Author The Chalkboard | ChalkBoardMag
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