Giving up meat is a challenge. But giving up fish is the most challenging part for me. I love fish, but not how they’re treated pre-sushi. There will never (for me) be a vegan substitute for salmon sashimi. However, there is a fabulous substitution for the canned version of tuna, of which i was never much of a fan, but this version is fish free and delicious. Put it on bread with sliced avocado, put it in lettuce wraps with tomato and vegan aioli (pictured), or eat it by itself, it’s fantastic.
Vegan Not-Tuna Salad
- 1 can of garbanzo beans, drained and rinsed well (like really well, because they stink)
- 1/4 cup vegan mayo (add more as needed, depending on how dry it is after mixing)
- 1/4 of a red onion, diced
- 2 teaspoons of garlic
- zest and juice of 1/2 a lemon
- 1 and 1/2 sheets of nori (seaweed paper)
As for instructions, this is very basic. mashed the garbanzo beans by hand, in a food processor, or use a fork or potato masher. Food processor is the easiest way to get the job done, but i have to admit that i pull out the potato masher for this one just for the hell of it. I rarely get to use mine and it’s sometimes fun doing things the hard way. when your beans resemble chunky meat, add the remaining ingredients and mix. Taste test it (weirdly tastes like fish right? crazy) and add more ingredients as you see fit (Hint- there is never too much garlic in anything, ever). Enjoy!