Vegan Italian ‘Tuna’


THIS IS GORGEOUS!

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(Thank you to Robin for this one πŸ˜‰ I added a few more bits to it…)

I make double, because I love it and eat it constantly! But I’ll give the ingredient amounts for a ‘beginner’ version. You’ll soon be doubling too! whhhheeeey!

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1 tin of chickpeas (save the water!!)

Sun-dried tomatoes – about 5 or 6 (or more if you love them… they’re so good, stick em all in, well don’t, but god they’re good)

Capers – 1tbsp

Wholegrain mustard – 1tbsp

Celery seeds – 1/2 tbsp

Ume shisho Vinegar – 1tbsp

To make… You should probably chop the sun-dried tomatoes up a bit (I don’t cause i’m lazy)

Stick everything in a blender. Blend. Done.

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IT’S SO GOOD!!!

You don’t need any mayo because the oil from the tomatoes keeps it moist. But if you want to add some… follow the link and make your own with the water from the chickpeas :)

It’s my favourite thing at the mo and I can’t stop eating it.

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If you don’t like sun-dried tomatoes then,Β 1. why not? And 2. That’s ok cause THIS.

Enjoy!

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