Any pre-vegan seafood lovers out there? While I personally was never a big seafood fan (Unless of course you mean you see food and you want it, because that definitely describes me!) myself, growing up as a kid I did have the occasional tuna fish sandwich. Now, as a vegan, I have had quite a few different versions of mock tuna. From chickpea tuna, to tempeh tuna, I enjoy both renditions but really appreciate the texture, taste and nutritional value of the tempeh version.

For those unfamiliar, tempeh is fermented soybeans that is protein-packed and more digestible due to the fermentation process. It has a great texture, it’s nutty, meaty and very versatile. It can be baked, fried up, marinated, thinly or thickly sliced and crumbled, which is what we will be doing today to create this mock tuna!

Go tempt yourself (& your friends!) with this delicious vegan tempeh tuna recipe that yields approximately 2 lbs of fish-free goodness!

Ingredients:

2 large stalks celery (80 grams)

80 grams red onion

150 grams (4) dill pickle spear

2 tbsp fresh parsley

2 packages of tempeh

A touch of olive oil

1.5 tsp (light coating) of Old Bay

2 tsp garlic powder

2 tsp soy sauce

2 tsp stone ground mustard

2 tsp apple cider vinegar

1 tsp black pepper

½ to ⅔ cup vegan mayo

A bunch of dill

Instructions:

Begin by chopping up your celery, red onion, pickles, parsley and setting them aside.

Open up two packages of tempeh and coat the outside with olive oil followed by a light coating of Old Bay seasoning.

Pan fry your tempeh for 3-5 minutes, flipping them over at the halfway point.

Once not too hot, hand crumble your tempeh into a large mixing bowl.

Throw your chopped up celery, red onion, pickles and parsley into that same mixing bowl. Then measure out your garlic powder, soy sauce, stone ground mustard, apple cider vinegar, black pepper and vegan mayo and add that into your mixing bowl and mix thoroughly. Then add in a bunch of dill (to your liking, I used about a tbsp) and mix that in as well. You can eat the tempeh tuna right away or let refrigerate to enjoy another day.

I personally love letting it cool overnight and putting it on top of toast!

Recipe curated by TheVeSpot contributor Christian A.