Vegan tuna and sweetcorn recipe

Not sure if this really counts as a recipe as it is literally 3 ingredients and it takes absolutely zero skill to be able to make, but it has been quite the game changer for me so I thought I would share!

This recipe makes roughly 8 servings: If you want more/less, then just amend the amounts.

You will need

  • a standard tin of chickpeas (mine was 300g)
  • a standard tin of sweetcorn (mine was 150g)
  • 4 tablespoons of vegan mayonaise
  • OPTIONAL – two tablespoons of nutrional yeast
I find Follow Your Heart mayo better than the Hellman’s but of course it is totally up to you.
  1. Drain the chickpeas and the sweetcorn. I also give them a quick rinse with cold water just to get rid of any residue liquid on them. If you also wanted another project, you can save the water from the chickpea tin (known as aquafaba) and use it in all sorts of recipes. I hear it works very well as a mousse but I have not yet had a chance to try it.
  2. Once drained, put the chickpeas into a bowl and loosely mash them. You can mash to your own preference, but I personally like them to be quite chunky. I also use a fork as it is much easier than a potato masher to handle.
  3. Once all of your chickpeas are mashed, add in the sweetcorn and give it a thorough mix.
  4. Once mixed, add your tablespoons of mayonnaise. I found four tablespoons to be slightly too little, but as I was having it for sandwiches during the week, I didn’t want anything too wet or it would soak through the bread. If you are using this to make a pasta though, I recommend using maybe 5 tablespoons to get that nice creamy texture.
  5. An optional choice, but nutritional yeast makes everything taste better. It is somewhat nutty in flavour so I find it takes off the vinegary tang of the mayo quite nicely. Nutritional yeast is also very helpful for anyone who is on a vegan or vegetarian diet, as it is high in iron and B12. If you’ve never tried it before, I highly recommend you do. It is absolutely mind-blowing on avocado toast or in tofu scramble!

And there you have it! It takes maybe 5 minutes to prep and as I say I get about 8 sandwiches out of this. Keep it in the fridge to make sure it lasts, and of course feel free to experiment with it. I have seen some recipes that use white beans in place of chickpeas, which apparently gives you a much smoother paste than chickpeas do. As someone who used to be quite partial to a tune and sweetcorn jacket potato, this stuff tastes pretty much identical (at least from my memory!) and it is most likely far healthier for you too.

Nutritional yeast – usually £3 in supermarkets

If anyone has any other fun recipes for me to try please let me know! I am trying to get more into cooking and experimenting more with my food, so any help will be greatly appreciated.

T xxx

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