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Hello Wonderful Subscriber,
How are you? What are you craving right now? Does the change of season bring new cravings?
Many people make a ‘tunaless’ tuna using chickpeas or sunflower seeds, but I love it made with Tempeh. It works really well. If you don’t like tempeh you can use 240g chickpeas instead, or 1.5 cups sunflower seeds soaked for 6 hours, drained and then processed a little in a food processor. Put this on a sandwich or on toast or in a salad. It’s versatile and delicious.
1 block of tempeh crumbled
2 spring onions chopped finely
1 sheet of nori
1 tbsp capers chopped finely
2 dill pickles diced small
4 tbsp homemade vegan mayo
Salt and pepper to taste
¼ tsp cayenne
2 tsp Dijon mustard
Cook the tempeh in a frying pan without oil, stirring regularly. Cook for as long as it takes for some of it to brown a little. Set aside.
Toast the nori roll on an open gas flame or over a toaster. Scrunch the nori sheet up so it forms very small pieces.
Mix the rest of the ingredients together with the nori and tempeh.
Salting to taste and adding more mayo if you like it creamier.
It’s that simple.
Enjoy, and I Hope you have a delicious week!
With gratitude Veet