i found some kelp powder with cayenne pepper the other day at whole foods. so i read a few fake tuna recipes, and decided to give it a shot. kelp powder is what gives it the fishy flavor, but it’s not overpowering. i did not have celery, or i would have added some. however, i did find that the carrot top stem added a nice celery type crunch & taste, and the leaves gave it a nice freshness, so it’s really not necessary.
Ty’s Fauxy Tuna
1 8oz package tempeh*, cut in half or thirds
water or vegetable stock
3 tbsp. red onion, finely chopped
1 carrot, finely chopped, including stems & green leafy parts
3 tbsp. celery, optional (if you don’t have a carrot with stems & leaves)
1/4c. vegan mayo, i like veganaise
2 tbsp. pickle relish
1 tbsp. kelp powder, more or less to taste
1 tbsp. mustard, i like deli style
Few grindings of black pepper or cayenne pepper to taste
1. You will need to steam or simmer the tempeh to take some of the bitterness out. Steam in a basket for 15 minutes, or bring vegetable stock or water and tempeh up to a boil, and drop heat to low to simmer for 15-25 minutes. Drain tempeh, and set to cool in fridge. When cool to the touch, crumble tempeh into a medium size bowl.
2. Add onion, carrot, celery, veganaise, pickle relish, kelp powder, mustard and pepper. Stir until combined. Refrigerate until chilled.
this was great straight out of the bowl, on sprouted grain bread, or with some tofutti american singles melted onto a toasted whole wheat bun.
*Just 4 ounces of tempeh provides 41.3% of the Daily Value (DV) for protein for less than 225 calories and only 3.7 grams of saturated fat.