Vegan Tomato Tuna

A cozy and delicious plant-based alternative to traditional tuna, packed with flavor and protein.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Appetizer, Lunch, Snack

Cuisine: Plant-Based, Vegan

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

1 can chickpeas, rinsed and drained These little gems are your protein powerhouse! Feel free to mash them as much or as little as you like for different textures.
2 tablespoons tomato paste This adds depth and a nice pop of flavor. Try using sun-dried tomato paste for an extra kick!
1 tablespoon olive oil Extra virgin olive oil is recommended for its rich aroma.
1 tablespoon lemon juice Fresh is best if you have it for a zesty addition.
1 teaspoon soy sauce Tamari is a great gluten-free alternative.
1/4 teaspoon garlic powder Adds warmth and depth.
1/4 teaspoon onion powder Adds an aromatic essence.
to taste salt and pepper Essential for elevating flavors.
optional: seaweed flakes Adds a subtle fishy flavor, reminiscent of traditional tuna.

Method

Preparation

In a cozy mixing bowl, mash the chickpeas with a fork until they're slightly chunky.
Stir in the tomato paste, olive oil, lemon juice, soy sauce, garlic powder, onion powder, salt, and pepper. Mix until everything is beautifully combined.
Mix again to ensure all the flavors are mingling together.
Serve this spread over rice, in sushi rolls, or on toasted bagels with vegan cream cheese.
Optional: Sprinkle seaweed flakes on top for added flavor.

Notes

Quality ingredients matter. Adjust chickpea texture based on personal preference. Use fresh lemon juice for best flavor. Can be prepared ahead of time.