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VEGAN HOMEMADE CANNED TUNA

Delicious vegan canned tuna - with olive oil, lemon and garlic, & with with vegetables in tomato sauce
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Cook Time 3 hours 30 minutes
Course Breakfast, Main Course
Servings 4

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 (the amount should be adjusted by a personal taste);
  • 2 nori sheets (plus more, the number should be adjusted by a personal taste);
  • 2 tsp. of garlic powder (plus more for a much stronger taste);
  • 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 (plus more, the number should be adjusted by a personal taste);
  • salt;
  • 1 full tsp. of garlic powder (plus more for a stronger taste) ;
  • olive oil.

Additional:

  • bolied water with a taste of nori from soaking soy chunks;
  • salt (by a personal taste);
  • 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.