We've been enjoying quite a few recipes from Yeah, That "Vegan" Shit, but I've had a nasty habit of tainting my renditions with dairy products. So I was pretty excited when at Organic Wholefoods, I found just the ingredients to make this mock tuna salad in all its vegan glory. Lindyloo raved about it, and I'll heartily join her chorus: "this is a damn good recipe". (Huh, usually her raves are much sexier than that... I was sure I'd be singing something about rubbing this all over Julian Casablancas' unclothed body.)
I fixed this recipe up at home and then packed it on our Wilson's Prom weekend for our hike-day lunch. This stuff is so good that even though we had a box of cookies in our pack, it was the promise of a mock tuna sandwich at the top that propelled me up Mt Oberon. In fact, this stuff is so good that even our non-veg companions said, "Hey, this stuff is actually pretty good".
Hmmm, I wish I'd finished on a slightly more effusive note than that.
This stuff ROCKS! GET INTO IT!! And seriously consider doubling the recipe.
Given that we're welcoming spring in this part of the world, might I recommend that you pair it with some fresh asparagus?
(You can see more photos from our Wilson's Prom weekend at my Flickr page.)
Mock Tuna Salad
(Lindyloo credits this recipe to Compassionate Action for Animals)
1 x 400g can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise (I used Melrose brand)
1/3 cup celery, finely chopped
2 1/2 tablespoons dill pickle, finely chopped (2-3 mini ones)
1/2 tablespoon nutritional yeast (I used Lotus brand)
~3 shallots, chopped finely
1 teaspoon soy sauce
1/2 teaspoon kelp powder (optional - I couldn't find it at any of the shops I checked out)
pepper, to taste
Coarsely mash the chickpeas using a fork. Stir in the remaining ingredients.
Eat on sandwiches, with a green salad, perched on a potato chip (as photographed by Lindyloo), or maybe with some excitingly fresh asparagus.