Daily Vegan Lunch for 25 September, 2013: Vegan Chickpea Toona Macaroni

Vegan chickpea toona

INGREDIENTS:

4 cups cooked macaroni (I used organic whole wheat macaroni)
1 cup of cooked chickpeas, fork mashed
1/2 cup minced onion
1.5 cups celery, chopped
2 tablespoons vegan mayonnaise
2 teaspoons sugar or 1 teaspoon agave nectar
1 teaspoon kombu dashi (kombu seaweed squares ground up in a blender to a powder, you could also use substitute 1/2 a crumbled nori sheet)
1/2 a lemon’s juice

DIRECTIONS:

Mash the chickpeas with a fork or pulse them for 10 seconds in the food processor, set aside. Cook macaroni according to package directions, drain, set aside. Combine macaroni, onion, and celery in a large bowl and stir. You could pre-cook the onion and celery but I decided not to. I think it tasted much better with them raw. Add the mashed chickpeas to the bowl. Add vegan mayo, sugar, and kombu. Sprinkle with lemon juice and stir well to incorporate all ingredients. Salt to taste.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s