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Vegan Tuna Mayo 2
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5 from 1 vote

Vegan Tuna Mayo Recipe

This vegan tuna mayo is a high-protein, plant-based alternative to the classic. Made with mashed chickpeas and nori, it’s creamy texture and umami flavour are perfect for sandwiches, salads or as a dip.
Course Lunch, Snack
Cuisine Japanese Vegan
Keyword chickpea tuna salad, plant-based sandwich spread, vegan tuna mayo
Servings 4 Servings

Ingredients

  • 400 g tin chickpeas drained and rinsed
  • 2 sheets of nori
  • ½ red onion finely chopped
  • 1 celery stick finely chopped
  • 3 tbsp vegan mayonnaise
  • ½ lemon juiced
  • 1 tbsp capers chopped
  • 1 tsp wholegrain mustard
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley finely chopped
  • Salt and black pepper to taste

Instructions

  • Place the drained chickpeas in a large bowl and mash with a fork or potato masher, leaving some chunks for texture.
  • Finely chop the red onion, celery, and capers. Add to the mashed chickpeas.
  • Crumble the nori sheets into small pieces and add to the bowl.
  • Add the vegan mayonnaise, lemon juice, mustard, garlic powder, and chopped parsley. Mix well until all ingredients are combined.
  • Season with salt and black pepper to taste.
  • Serve immediately or refrigerate for up to 3 days

Notes

Serving Suggestions:

  • Spread on wholegrain bread with lettuce and tomato for a classic sandwich.
  • Serve atop a baked potato for a hearty meal.
  • Use as a dip with crackers or vegetable sticks.
  • Add to a salad for extra protein.
  • Fill lettuce wraps for a low-carb option.

Storage Tips:

  • Store in an airtight container in the refrigerator for up to 3 days.
  • Stir well before each use.

Variations:

  • Add a pinch of chilli flakes or a dash of sriracha for a spicy kick.
  • Substitute vegan mayo with mashed avocado for a different flavour profile.
  • Include sweetcorn or diced pickles for added texture.
  • Use dill instead of parsley for a herby twist.
  • Incorporate a splash of beetroot juice for a pink hue and earthy flavour.

Frequently Asked Questions: Learn from the eVeganRecipes Community

Q1: What can I use instead of nori in this vegan tuna mayo?
If you don't have nori, you can use kelp granules or dulse flakes to achieve a similar sea-like flavour. Alternatively, a splash of soy sauce or tamari can add umami depth to your vegan mayo recipe.
Q2: Can I make this vegan tuna mayo oil-free?
Absolutely! Replace the vegan mayonnaise with mashed avocado or a homemade oil-free vegan mayo alternative. This will give you a creamy texture without added oils.
Q3: Is this recipe suitable for meal prep?
Yes, it's perfect for meal prep. Make a batch and store it in the fridge for up to 3 days. It's great for quick sandwiches, salads, or snacks throughout the week.