My tunaless tuna is inspired by the Happy Herbivore and I’ve seen various versions of it online. I have now adapted this to my personal taste and before I discovered vege soy fish crisp, it was the only alternative taste to the sea I could find.
I’d always served it chilled, it’s delightful with watercress or spinach on granary bread. However when it’s warmed through – either in a toastie with cheese or in the pastry parcels, which I am about to share with you – it’s a different taste again.
As always experiment with the taste and texture to suit your tastes. Experimentation, patience and imagination – three requirements of herbivore cooking.
- 1 tin of chickpeas, drained and rinsed (you might want to keep the brine for the vegan royal icing or meringues)
- Black pepper to taste
- Dash of smoked paprika
- 2 sticks of celery finely sliced and chopped or grated (optional)
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 2 tablespoons of kelp
- Dash of lemon juice
- vegan mayo
- chopped pickles (optional)
- Seaweed sheets
- vegan puff pastry
- non dairy milk (to seal and brush the top of the pastries)
Now don’t be put off by the long list of ingredients, this can be made in minutes and is so worth the effort.
- Pre-heat your oven to 180 degrees centigrade and line a baking tray with non-stick liner/parchment
- Roughly mash the chickpeas and then mix in the seasonings, celery, mayo, pickle and kelp. Add more mayo if the mixture is a little dry
- Roll out your pastry and brush with the non dairy milk, place a round of seaweed in the centre and then a spoonful of the mixture
- Fold over the pastry and seal carefully – if you overfill the pastry as I did it will burst open, but it still tastes delicious and I hate skimping on fillings
- Brush with the non dairy milk and place in the oven until golden brown (approx. 15 minutes)
These parcels can be served straight away, as with the mock salmon parcels you can also chill to serve later. However you choose to serve them – enjoy.