Chick peas are a good source of protein, fiber, iron and vitamin B-6, making them an excellent food for vegans. Chick peas also make an excellent mock tuna salad, which is perfect for lunches, quick dinners, or hearty snacks.
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Half the fun of playing with vegan recipes is artfully preparing dishes that fill the void of the non-vegan comfort foods with which many of us grew up. This recipe for mock tuna fish is an excellent balance of texture, sweet and salt. The addition of ume plum vinegar and nori gives the dish a light seafood flavor, but can be left out if that isn’t your taste.
Vegan and Gluten-free Mock Tuna Fish
1 can chick peas, drained
1/4 cup Vegenaise, or prefered vegan mayonnaise
1/4 cup red onions, chopped
1 tablespoon sweet pickle relish
2 teaspoons spicy brown mustard
1 tablespoon of Ume Plum Vinegar
2 teaspoons dulse OR half sheet of nori cut into small pieces
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*Receipts will come from ISIPP.
Rough chop the chickpeas in a food processor by pulsing a few times. Add the rest of the ingredients and pulse a few more times, until well mixed.
Mock tuna can be enjoyed on your favorite gluten-free bread, wrapped in lettuce leaves, or scooped into avocado halves. Delicious!
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