My girls go crazy for this chickpea toona… OK they go crazy for near enough anything but they do know a good thing when they see it.
This chickpea tuna salad or ‘chickpea of the sea’ as some folk call it, is so easy to make and such a yummy alternative to regular fishy tuna mayo. Before I went veggie over 17 years ago tuna mayonnaise was one of my favourite things and I’d have it regularly. Hubby also was a big fan (prior to himself going veggie 2 years ago and vegan a year ago) so it’s nice to have something that’s reminiscent of flavours and textures we used to enjoy.
Not to mention it’s blinking brilliant as a jacket potato filling or even used to make a ‘tuna melt’ on a panini or toasted sandwich with some vegan cheese (as a cheese addict I’ll be sharing a blog post dedicated to vegan cheese and the best ones out there as well as the optimum ones for specific purposes… melty cheese pizza? there’s a cheeze for that).
So for this chickpea tuna, the key ‘of the sea’ flavours come courtesy of seaweed. You can use any type of seaweed such as nori flakes etc but here’s a pic of the ones I use.
I use 2 different types of dried seaweed – this one my mum got me on the left and also this smoked one my friend gave me. Mix in with some vegan mayo and/or salad cream, fresh lemon juice and some other bits n bobs and, well, Bob’s your uncle!
A delicious cruelty free alternative to hurting our fishy friends and damaging the oceans, result!
You will need:
1 tin or carton of chickpeas
Juice of 1/2 lemon
seaweed/ nori flakes
vegan mayonnaise and/or salad cream (approx 1tbsp of each)
1/2 tsp dijon mustard
1tsp white wine/ Apple cider vinegar (or use the vinegar from one of the jars listed below)
Combinations of the following: capers, cornichons/pickles, celery, sweetcorn, dill, parsley
Drain and roughly mash chickpeas.
Add variations of the following: lemon juice, vinegar, capers, cornichons, celery, sweetcorn, dill, parsley, seaweed flakes, sea salt, mustard and vegan mayo and/or salad cream to desired consistency.
Stir thoroughly to blend and serve as sandwich filling or on jacket potatoes.
If you aren’t such a fan of an overly ‘ocean’ vibe just omit the seaweed, or any other flavours listed that you’re not keen on
Don’t drain your chickpea water* down the sink! Keep it to use for a multitude of recipes such as meringue, mousse or mayonnaise. Try my recipe for vegan mayonnaise, perfect for chickpea tuna salad!
*Chickpea water also known as the fabulous, multi tasking Aqua faba!
Tag me on instagram @lovelightleaves if you make it and let me know what you think!
With Burns Night just around the corner (25th January) what better time to share my recipe for this Scottish classic! I am a proud Scot but not going to go into detail as to what the traditional meaty version of this dish includes, suffice to say that when it was on offer at school dinners the stench alone was enough to put me off and I’m pleased to say this born and bred Scot has never tasted haggis of the traditional meat variety. The veggie version on the other hand, well it’s one of my favourite dishes. So warming, comforting and satisfying. It warms you from the inside out so it’s perfect from autumn right through Christmas and new years into January for Burns Night, until the frost begins to clear and spring decides it’s sprung …And even right through the warmer months as it’s just that good!
It’s so savoury and enticing with its depth of flavour and spices… it keeps you full for hours, and it’s versatile – serve up on its own with gravy and all the trimmings, or whack it in a pie or roll it in puff pastry… more ideas below, but whatever you choose to do with it, you can’t go wrong.
I hope you enjoy this recipe and please let me know if you make it and what you think!
Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race!
Lightly grease a 23x13cm loaf tin. (Or other ovenproof dish)
Soak the mushrooms in enough liquid to cover, and the same with the soya mince.
Heat the vegetable oil in a saucepan over medium heat and saute the onion for a few minutes. Mix in the carrot and garlic and continue cooking for 5 minutes.
Stir in the mushrooms, mince, stock, lentils, kidney beans, nuts, seeds, soy sauce and lemon juice. Season with thyme, rosemary, cayenne pepper and mixed spice. Bring to the boil, reduce heat to low and simmer for 10 minutes.
Stir in oats, cover and simmer for 20 minutes.
Transfer the mixture to the prepared loaf tin.
Bake for 30 minutes until firm.
For frozen soy mince use 40g and stir in with stock.
For a spicier kick, use 1 teaspoon cayenne pepper.
Before baking in oven, the haggis can be:
Shaped into balls and baked or deep fried in batter.
Shaped into patties, covered in breadcrumbs and fried.
As a filling for stuffed peppers or portobello mushrooms.
After baking in oven, the haggis can be:
Served immediately or cooled and kept in the fridge for later.
Frozen for later use within 1 month.
Rolled into ready made puff pastry (thanks Just Roll!) like this yummy pic below
If you make this recipe please tag me in your creations on instagram! @lovelightleaves
Yes, you read that right; vegan Yorkshire puddings. You really can veganise anything to make a cruelty free version that’s just as tasty. And no egg replacers or aqua faba in sight, bonus! These are as yummy as I remember Yorkshire puddings to be, deliciously crispy on the outside and soft & fluffy on the inside, perfect. They even raised around the edges and sunk in the middle!
Vegetable oil (12 tsp)
1/2 pint soy milk
115 grams plain flour
1 teaspoon cornflour
1/2 teaspoon bicarbonate of soda
Heat a 12 cup muffin pan with 1 tsp oil in each cup and put in oven at gas 8/230c.
Mix 115g plain flour, 1 teaspoon cornflour, 1/2 teaspoon bicarb of soda and a pinch of salt in a bowl.
Gradually whisk in 1/2 pint soy milk until smooth and frothy.
Take the muffin tray out of the oven and half fill each cup immediately so that the oil is still hot.
Put back in the oven for 20 minutes and don’t open the door until then!
Adapted from wonderful recipes on instagram (thanks @carly_182 and @sillygingervegan!)
Their recipes both used gram flour instead of cornflour (use 1 heaped teaspoon) and didnt call for the bicarb of soda.
Top Tip – use the back of a teaspoon to gently press the centre down if they are not totally aesthetically pleasing upon remvoing from the oven, works a treat!
A perfect roast for Christmas, New Year, Thanksgiving or any other special occassion meal where you want to enjoy a delicious roast dinner with all the trimmings… and all your loved ones! This roast will impress even the most devout of carnists. Serve with roast potatoes (marmite optional!) maple glazed parsnips, garlicy green beans, sautéed brussel sprouts with ‘bacon’, veggie haggis ‘stuffing’ balls and my creamy parsley sauce (recipes coming soon)… ah heaven on a plate… and Christmas on a plate!
It’s flavoursome, smoky and ‘meaty’ and ideal served up with all the sides that are traditionally served with traditional roasts. For vegetarians and vegans it makes a great and welcome alternative to a nut roast. I mean I love a nut roast as much as the next vegan but change can be a good thing!
It’s also extremely versatile. You can roll this dough out with a rolling pin and fill with your favourite ingredients (last Christmas I made a Seitan Wellington, filled with veggie haggis, chestnut purée and porcini mushrooms then rolled in puff pastry – ah delicious!) or leave out the pastry casing but still serve it up as a ‘stuffed’ roast; basically it’s delicious either way and you can’t really go wrong with it! (More ideas and recipe suggestions below)
So read on for what you’ll need and go experiment and enjoy!
2 cups vital wheat gluten 250 g
1/2 cup chickpea / gram flour 50 g
1/2 cup nutritional yeast 30 g
1 tablespoon smoked paprika
1 tablespoon dried basil or other Italian herbs
1 tbsp onion powder & 1 tsp garlic powder
1 tablespoon ketchup or bbq sauce
2 tablespoons vegan worcestershire sauce
1/2 cup soy sauce 125 mL (reduce this amount if prefer a less salty flavour)