Vegan Tuna Salad

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Many vegans will tell you that they do not like meat substitutes, which is fine and most understandable :) I do not see it as a substitute, I see it as the source! All of these foods are a matter of textures and flavors. For me, if I grew up on this salad, it reminds me of my childhood and there is no reason I should not enjoy it as a vegan as well. For the recipe I was inspired by "very vegan val" because the truth is I haven't worked with Jack Prott before. This fruit has a fibrous texture, and absorbs liquids and flavors in an excellent way. I did not find fresh only canned, I preferred the organic.

Ingredients (comes out a nice amount if it's a side dish / served at breakfast for 4 people alongside a protein bagel):

2 containers of Jack Prot in salt / in a can and in a glass, I preferred glass (about 220 g after filtering)

Small white or purple onion

2 cloves garlic

Spray oil

2 tablespoons soy sauce / Possible low in sodium

Lemon / Lemon juice 1

Half a teaspoon of ground black pepper

Algae chips / I did not have / take 2 nori algae and I ground them into flakes

2 medium pickles in salt

3-4 green onion branches

Medium gamba or 3 sweet tinkerbell peppers

A spoonful of vegan mayonnaise (I used Bio Benedict to have the icing on the cake)

Flat teaspoon mustard granules

Instructions

First, strain the fruit from the water, separate the fibrous part from the hard part of each piece (using your fingers or a knife), the hard part is not suitable for a salad. Transfer to a bowl and mash with a fork, right until the fruit breaks down into fibers.

Chop the garlic and onion into small pieces. Heat a pan with a high-quality bottom, sprayed with oil (preferably not olive because it tastes dominant) and fry the onion and garlic for about 2 minutes, you can add a touch of boiling water so that it does not burn.

Add the fruit to the pan and fry while stirring for another 8 minutes or until softened. While frying, add 2 tablespoons of soy sauce and black pepper.

Meanwhile, squeeze lemon juice 1. Chop the vegetables to a small, fine size.

Remove the pan from the heat, transfer to a bowl, add the seaweed flakes and lemon juice, and let it cool slightly. Add the vegetables and mayonnaise (a tablespoon works / when I made with 2 tablespoons it had an unpleasant and oily texture).

Taste and add salt if needed, I did not feel the need because of the soy and pickles.

I think it is most delicious the next day, after all the flavors of the seaweed and lemon have been well absorbed.

You can replace the mayonnaise with a soft soy spread, for example "Tnuva" cheese, and add more protein values.