Vegan Tuna Sweetcorn Pasta
Alongside some of my favourite quick and easy dishes, pasta is an obvious one. Tuna sweetcorn pasta would be my go to quick and easy pasta dish throughout my teens.
Vegan tuna sweetcorn pasta was an obvious progression from this since being plant based for a number of years.
Inspiration for Vegan Tuna Sweetcorn Pasta
I first had tuna pasta when I was in the Balearics as a teenager with my parents. I remember having spent all day on a boat, playing in the water (getting sunburnt – oops!) and having a massive appetite for lunch.
It was a tuna pasta dish and I always recall how I devoured like three bowls!
Even before being vegan, I never really enjoyed that real “fishy” taste. Especially tuna can often have quite a metallic taste. I am always looking to adapt pasta dishes, as lets face it – pasta is the ultimate easy, comfort food. It’s also fairly affordable and a constant staple in my pantry.
It was easy to make a large batch of the vegan tuna dish and use it in different ways over a couple of days.
Family Vegan Lunch
I do not tire of these vegan tuna variations, or the vegan pasta salad combinations. Nor does my kid who thinks this vegan kids tuna pasta is delicious! It is reassuring the chickpeas are loaded with iron and protein, whilst the nori flakes add that vital dietary iodine.
Another family favourite vegan pasta recipe is this Quick Kale Pesto Tofu Pasta – so damn tasty.
When making this vegan tuna sandwich – there are a few key ingredients that will help make the winning combination.
There are literally so many vegan mayonnaise brands out there now, which is awesome as it gives us a lot more choice.
Chickpeas are the clear winner in this recipe which help create the perfect texture. Alongside being rich in iron and protein – these highly nutritious legumes are a staple.
Understandably, we don’t always have time to soak and cook them from dry. So I often use canned ones. These Eden Organic Garbanzo Beans are certified organic and cooked in purified water.
- One can of chickpeas, drained
- 80g corn (about a handful)
- 1 small stick of chopped celery
- 20g chopped red onion
- 3 tbsp vegan mayonnaise
- 1 teaspoon dijon mustard
- 1 tbsp capers
- 1 tsp garlic powder
- Fresh dill
- Squirt of lemon
- Salt and pepper
- 1 cup of pasta
- Optional extra: Sweet chilli sauce
- Cook pasta of choice as instructions say
- Whilst pasta is cooking, add drained chickpeas to a bowl and mash well
- Add the chopped veg and seasoning
- Add mustard and vegan mayonaise to your desired consistency
- Once pasta is cooked, stir through desired amount of chickpea tuna
- Add some sweet chilli sauce for extra delicousness
- Add fresh dill for garnish.
This recipe yields around 2-3 portions. The vegan tuna salad will remain fresh in a sealed container in the refrigerator for around 3-4 days. I have not attempted to freeze this, but probably wouldn't attempt as the vegan mayo may not freeze well. It would make a great take away lunch for work or school.
Amount Per Serving: Calories: 453 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 453mg Carbohydrates: 79g Net Carbohydrates: 0g Fiber: 11g Sugar: 29g Sugar Alcohols: 0g Protein: 12g