vegan tuna

All posts tagged vegan tuna

Foxy Tuna (Vegan Chickpea Tuna)

Published April 4, 2013 by Vegan Derby Cat Party


So my original attempt at vegan tuna recipe writing [almost to the day, three years ago, in Brooklyn] was named Fauxy Tuna, but more than one person told me they read it “Foxy” in their head, so this time, I’m just gonna let you go right ahead and do that with my blessing.

I was setting out to make us some chickpea tuna tonight, and after consulting several sources, including my own previous tempeh based tuna recipe (which I didn’t feel like fussing with, plus, it is really best if you have carrots with tops!), I just decided to wing a new one. My beef with most tuna recipes is really they just rely heavily on vegan mayo and pickle relish to do all the magic. Nothing against pickle relish and mayo, but I grew up eating tuna sans pickle relish, and with minimal mayo. In high school and college I was a vegetarian. A vegetarian who still ate tuna fish occasionally “for protein”. I was also rather weight conscious, so I used a crazy amount of mustard in lieu of mayo in said tuna. (It was the 90s, and fat was the devil.)

I’ve never been one for sea food, actually. Unless it was tuna fish, or occasionally fish and chips or salmon as an adult, fish sticks or Mrs. Paul’s were the only fish I’d go near as a kid. (Ok, I really liked the tartar sauce that came with them! I take it back. Tartar sauce = Mayo + Pickle relish. Delicious. Fin.)

So let me try to reel it back in. (No pun intended, I swear!) I set out to make this have that salty, briney sort of thing that I find missing from most vegan tuna by adding in some chopped pimento stuffed olives. I think it did the trick, but you let me know what you think.

I’m still getting to know my Seattle Whole Foods better, so when I set out to find kelp powder the last time, all I found was the Bragg’s kelp seasoning. (I’ve since located the actual kelp powder!) So if you’re using regular kelp powder, you may need to adjust the amount. Ok, without further adieu…

Foxy Tuna (Vegan Chickpea Tuna)

2 – cans of chickpeas, well rinsed and drained

2 medium carrots, chopped into large pieces
1 celery stalk with leaves, chopped into large pieces
1/4 medium onion, chopped roughly
6-8 large pimento stuffed spanish olives

1/4 c. vegan mayo (I used red fat Veganaise. The 90s still haunt me.)
1-2 tbsp. mustard (I used 2 of dijon)
2-3 tbsp. kelp seasoning or powder (I used 3 of Bragg’s kelp seasoning)
2 tbsp. pickle relish
fresh ground pepper
1-2 tsp. Tamari, Bragg’s aminos, or red sodium soy sauce, optional
dash of cayenne pepper, optional


1. Add carrots, celery, onion and olives to food processor, and pulse until roughly chopped. (Alternatively, finely chop and add to a large bowl.)

2. Add chickpeas to food processor and pulse until crumbly, but be careful not to mash them too much. Dump into a large bowl and add all other ingredients. (Alternatively, mash them in bowl from #1, with a fork.)

3. Mix up everything with a fork. Taste for seasoning.

You can serve this as sandwiches, tuna melts, or scooped on salad greens!




Ty’s fauxy tuna

Published March 26, 2010 by Vegan Derby Cat Party

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.

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