Claire Corlett

Fish Food, Fish Tanks, and More
Epic Vegan Tuna Mayonnaise Recipe! – In Jacket Potato | No Chickpeas – No Jackfruit

Epic Vegan Tuna Mayonnaise Recipe! – In Jacket Potato | No Chickpeas – No Jackfruit

Vegan mock tuna recipes range from the popular
chickpea-based preparations to other less used ingredients like jackfruit, artichokes
and even hearts of palm. Today we will spare you another chickpea or
jackfruit tuna recipe. The main ingredient used in this recipe is
nothing new to us and has been featured here in our previous recipes. After a few tests we came up with a certain
way of preparing it that yields a texture and flavour that is so close to tuna, you
could mistake it for the real thing. We call it our epic vegan tuna mayonnaise
served in a jacket potato which is simply irresistible! Let’s start by preparing the potatoes. Preheat the oven at 200 degrees Celsius. Give the potatoes a good wash. Then prick them with a fork all over to ensure
the heat gets inside for even baking. While they are still wet, rub them with some
salt. Place them on a baking tray or on a rack and
then lower the temperature of the oven to 170 degrees Celsius. And bake for about 1 hour. Now let’s prepare the vegan tuna. I am using kombu or dried kelp to bring out
a nice sea-flavour undertone. If you don’t have this however, you can
use other seaweeds like dulse or arame, or you can just omit it. So, place a piece of kombu in about 3-4 cups
of water and simmer until the water reaches a rolling boil. The main ingredient that I am using for the
tuna base is soya chunks, also known as texturized vegetable protein or TVP which comes mainly
in two forms – granules or chunks. In this recipe, we are favouring the chunks
as they yield a flaky meatiness that is closer to what we want to achieve. Place the soya chunks in the kombu broth and
let it boil for about 5 minutes until rehydrated and soft. Meanwhile chop the onions and garlic. You can omit these if you don’t consume
them. After 5 minutes the soya chunks should be
soft. Do not boil them for any longer than this
or they may not hold their texture very well. Drain the soya chunks from the kombu broth. You can keep the kombu if you want to eat
it, chop it up and add it to noodle soups or other sauces. Lightly press out some of the excess liquid
through a strainer. Next we are going to stir fry the soya chunks
for a few minutes to firm up the texture. Heat a skillet on medium-high temperature. Then add the oil. Once the oil is hot, add the soya chunks. Toss and stir fry for 2 – 3 minutes until
they start to slightly firm up. Add the soy sauce and continue to stir fry
for about 2-3 minutes. Then add the pineapple juice. Toss the soya chunks into the juice and stir
fry until all the pineapple juice is absorbed. Pineapple juice and soy sauce are among the
key ingredients in this preparation. We borrowed these ideas from our very own
Chinese curry recipe that we shared a while ago, where its unique umami flavour really
shone through thanks to the fresh pineapple and the soy sauce. This combination is what creates the kind
of flavour bomb that we want to achieve in this faux tuna preparation. Remove the soya chunks from the heat and transfer
to a jug for hand blending. Lightly blitz the soya chunks with a hand
blender. Do not over process them. We want to keep a flaky texture and not mash
them completely. You may need to scrape the blades of the blender
occasionally. You can also pulse the soya chunks in a food
processor but again do not over process them. You can already see how close the texture
is to real tuna. Now place the flaked soya into a mixing bowl
along with the onions, garlic and sweet corn. Cut the nori sheet into small confetti pieces
and add it to the bowl. You can add more nori to your taste depending
on how fishy you’d like it to be or if you didn’t use the kombu at the beginning. Add the vegan mayonnaise and mix everything
together. You can add more mayonnaise to reach the desired
creaminess. We have a vegan mayonnaise recipe that will
be coming up in the near future. So stay tuned for this. Taste and adjust the salt and pepper. At this point, this vegan tuna is so irresistible
that we almost forgot about the potatoes and started to dig into it straightaway. We won’t blame you if you do the same. But let’s remove the potatoes from the oven. Test if they are done by pressing them lightly. If they feel soft, they are done. Otherwise put them back in the oven for another
10 minutes or so. Make a slit into the potato and push the sides
in to open it. Tuck in the tuna. Garnish with some spring onions and dig into
the cloud of creamy fluffiness. These really rekindled memories I had, before
going vegan, of creamy tuna mayonnaise along with the floury fluffy interior of the jacket
potato. Something I had not tasted in a long time. This recipe is definitely worth a try. You can also certainly serve this vegan tuna
in a sandwich or wrap or just with a side salad for a lighter lunch. If you do make it don’t forget to tag us
on social media or leave a comment on the post or video. We really look forward to your feedback. Give this video a thumbs up if you’ve enjoyed
it. If you are not already subscribed to the channel,
please make sure you do. And you can also join our mailing list, this
way you’ll receive notifications of new recipes on the blog directly in your inbox. See you soon everyone. Bye.

78 comments on “Epic Vegan Tuna Mayonnaise Recipe! – In Jacket Potato | No Chickpeas – No Jackfruit

  1. ✿ Veganlovlie Recipes: Epic vegan tuna mayonnaise recipe – so close to real tuna, you could mistake it for the real thing. This is not the regular chickpea tuna salad. In fact, no chickpeas or jackfruit are called for – this recipe is definitely worth a try. FULL PRINTABLE RECIPE ▶

    ✿ WHERE TO BUY ✿
    ▶ Soya Chunks (TVP chunks) – Indian or Health Stores or get it online –
    ▶ Kombu – Asian stores or online –
    ▶ Toasted Nori – Asian stores or online –



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  2. You guys are geniuses! This looks like a fun dish to make simply because–in my level–i suck at cooking, so it'll be a challenge! Thanks, guys! 🙂

  3. What great texture! We're not too familiar with using tvp but this looks delicious and easy to make!

  4. Ingenious! I so miss this type of jacket potato too and (stuffed) jacket potatoes are not really done here in the U.S. 🙁

  5. I just recently learned about TVP. I had no idea you could get it in chunks too. This looks like a fantastic alternative to my chickpea "tuna" sammies.

  6. For extra greediness, mash in half a small avocado and then add the main topping. Serve with a nice green salad.

  7. Celery! Tuna Salad must have loads of Celery, green onion,parsley. Looks great. Must look for those Soya chunks. Thanx for sharing.

  8. Organic Potatoes & Non-GMO TVP…(you don't want GMO potatoes!), same with the following which are usually GMO's…Corn, Tomatoes, Zucchinis, Soybeans…lately you have to watch for Turnip Roots (greens), and the Parsnips or many other veggies such as Cucumbers….that MAY be GMO's in United States.

  9. So enjoyed watching this, as I really did not know what to expect; it was like a little thriller! Still on the lookout for TVP chunks retail here, and when I find them I'll give this a go. Hope the weather in Montreal turns towards Spring-like soon! TFP : )

  10. I'm not a huge fan of pinapple, I wonder if I could replace that with say vinegar+sugar, or some other citrusy juice?

  11. I loved this clip. So special. And a completely original recipe. I will try it soon! But probably on Wholemeal Sourdough or Rye Bread rather than a Baked Potato. I hope Mary sees this from Mary's Test Kitchen. It's right up her alley. I miss her terribly, hope she's okay, and pray she'll start posting recipes again.

  12. Not often to see people making original recipes like this. Looks stunning!

    Do you imagine TVP chunks will work just as well for "Chicken mayonnaise" if you boil them in a Not-Chicken broth? The texture looked divine.

  13. The Linda McCartney range has a Thai 'no-fish' cake. I was wondering how they got the flakes, now I know. Thanks!

  14. Thank you so much for this recipe, I envy your calm in cooking and preparing things, could watch you for hours! Come over to my kitchen if you are in Switzerland one day 😉

  15. I can't wait to try this. Had a bit of soya chunks left and was thinking of doing something else with it. Now I changed my mind! :D. You can tell how epic the taste must have been with that fist clenching at the end!!

  16. I have a bag of those soya chunks in my pantry! I LOVE this idea, Eddie has really missed tuna salad sandwiches so we'll try this out for sure! <3 Amazing job you guys!!

  17. Oh My Gosh you've done it again! Love your recipes and this one is so unique, thanks for sharing Teenuja. ❤️ from Melbourne 🇦🇺

  18. I read the title and thought ohh finally a tuna recipe without chickpeas or legumes of any kind, but then watched the recipe and realized it has TVP which of course is soy, and I can't eat that, so back to the drawing board.
    Looks good though 🙂

  19. Hello my dear! I am literally drooling while watching! I can't eat chick peas – I get terrible belly ache whenever I eat them , which sucks, because I like the taste – so this recipe is perfect! I also love sea weed. I actually munch on nori as a snack and even my dog likes it. So the recipe is calling for me to try it tomorrow for dinner. Always a pleasure watching your videos 👌🏻🙋🏼

  20. So i wanted to buy soy chunks, But then i saw it had 11g of sugar per 100g…that surprised me, i thought soy was Pure protein..too bad cause i wanted to make this delicious looking recipe

  21. the quality of your videos and recipes are insanely good!! keep it up i am really looking forward to see the amazing content on your channel!

  22. I searched and searched and I found only one small package of kombu and no nori at all. And I swear I walked into every single health food store in town. What results can I expect with only kombu and no nori?

  23. It's just amazing how much it resembles to the real thing. Great recipe! And congratulations for an awesome channel. ☺👍

  24. Although I have not tried the vegan dishes yet, I intend to, for now I enjoy watching them.

    This a fab idea.Keep it up

  25. Just made this… omg it tastes JUST like Tuna! I am not a vegan, but I can see myself making this very often

  26. Very happy to discover your channel, am Mauritian, and started to go vegan and your recipies are just wow..thank you 🙂

  27. Darn! I normally don't try Texturized Soy/Vegetable Protein dishes due to how processed it is in high heat and hexanes, but this (and the meatball video) is gonna make me give it a try, and then learn to modify things afterwards. Brilliant recipe! Thank you for sharing.

  28. The future of food looks promising. Healthy, ethical and good for the planet. The days when we can get canned vegan tuna that tastes just like the real thing will be great. Right now, vegan cooking is very time consuming if you want to make these types of dishes

  29. Just found your site, wonderful recipe! Just made this for tuna on toast, used soy curls , used pickle juice and left out the corn. I keep sneaking tastes, Hope I have enough for the sandwich 😆

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