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With olive oil, lemon and garlic & with vegetables in tomato sauce
Lately I was inspired with a couple of vegan brands that produce vegan tuna. The one product that unfortunately I couldn’t find in our local supermarkets was canned vegan tuna with vegetables in tomato sauce (it used to be one of my favourites years ago, I simply cannot forget that specific taste). Therefore I was even more motivated and inspired to try to create the exact same taste that is still vivid in my memories. Vegan homemade canned tuna with vegetables in tomato sauce came out perfect from the first attempt. It is so delicious that I am about to prepare a whole new batch of it (because it became my new favourite thing ) and store it.
Vegan homemade canned tuna with olive oil, lemon and garlic has a whole new level of tastes, it’s soft and tender, it has a slight hint of nori and a gorgeous aftertaste of garlic and delightful lemon aroma. Lemon pieces came out so deliciously soft and tender that they are literally almost falling appart.
Full recipes for both kinds of vegan homemade canned tuna including instructions are lying in the recipe Pinterest box that can be found under the image section.
VEGAN HOMEMADE CANNED TUNA
Delicious vegan canned tuna - with olive oil, lemon and garlic, & with with vegetables in tomato sauce
Equipment
- A pot
- Chopper/blender (optional)
Ingredients
Vegan homemade canned tuna with olive oil, lemon and garlic, ingredients for glass 2 jars (each 250 ml capacity):
- 87 gr of dried tvp soy chunks;
- water;
- salt;
- 2 nori sheets;
- 2 tsp. of garlic powder;
- olive oil;
- couple of pieces of thinly sliced organic lemon.
For vegan homemade canned tuna with vegetables in tomato sauce for 2 glass jars (each 250 ml capacity):
- 87 gr of dried tvp soy chunks;
- 4 tbsp of frozen pease;
- 4 tbs of frozen corn;
- 1/2 of onion, thinly sliced;
- thick tomato juice;
- water;
- 2 nori sheets;
- salt;
- 1 full tsp. of garlic powder;
- olive oil.
Additional:
- bolied water with a taste of nori from soaking soy chunks;
- salt;
- garlic powder.
Instructions
- Boil 2 l of water, then add to it 1 tsp. of salt, 4 sheets of nori, 2 tsp. of garlic powder and the whole amount (2 x 87 gr) of dried tvp chunks, then remove from the stove. Stir well without destroying nori sheets and let the chunks soak in liquid for 15 min. Drain chunks (save the liquid). Half of the chunks (those for tuna with olive oil, lemon and garlic) chopp in a blender. The other half cut int a small pieces by using a knife, then set aside.
- For the vegan tuna with olive oil, lemon and garlic: take chopped chunks out of the blender, add a good pinch of salt to them or the amount by personal choice, add 2 tsp. of garlic powder, 10 tbsp. of olive oil and 12-14 tbsp. of liquid from cooking, then stir all well. Fill 2 clean jars with this mixture. Put inside 2-4 slices of lemon per jar. Finaly, add (per 1 jar) 1/4 of the amount of nori sheets on top. Next, put lids on and close tight both jars, then set them aside.
- For the vegan tuna with vegetables in tomato sauce: mix together those chopped chunks by knife with 13-15 tbsp. of thick tomato juice, 10-12 tbsp. of liquid from cooking, 5 tbsp. of olive oil, 1 full tsp. of garlic powder, whole amount of frozen peas and corn, and add a good pinch of salt to it or the amount by personal choice. Stir all well. Fill 2 clean jars with this prepared mixture. Put slices of onions into the jars (5-6 per one jar). Finaly, add (per 1 jar) 1/4 of the amount of nori sheets on top. Close tight both jars.
- Take a pot, put a thin cloth on the bottom and put all 4 jars into the pot. Add water (2 cm under the lid), cover the pot and bring water to the boiling point. Let it simmer for 3 to 3,5 hours. Next, turn off the stove and let the pot with jars in it completely cool down. Once they are cold they are ready for opening. Store unopened jars in a cold and dark place.
Notes
Both recipes are flexible, the amount of seasonings, olive oil, liguid and vegetables can be adjusted by personal preferances.
