Vegan ‘Tuna’ Pasta Recipe and New Offerings
Wow, that week went fast. How are you all? Would love to hear from you. Please do feel free to write.
Last week I had more time on my hands than normal as a few of my cooking and nutrition sessions got postponed due to COVID restrictions. This gave me the opportunity to develop some really delicious recipes and the one I bring you this week is one of them.
Someone on the Vegan Recipe and Meal ideas
asked for a tuna salad recipe and this reminded me of when I used to make a tuna pasta. In my early thirties I had a slip up from being a vegetarian into eating some animal flesh again. I got sucked into the blood type diet and believed it (only to find out years later there was absolutely no scientific research done for this diet- it is a bogus diet that’s for sure). I am O blood type and the book said I should eat animal products. After a short time back on eating meat my body soon put a halt to it as it made me sick to eat meat. I had always known it wasn’t good for my body but maybe I just had to check it out. A big mistake and one I am not proud about but one I do not hide.
Anyway during that short period I developed a tuna pasta recipe and this week I converted it to a vegan version and it was delicious. After Mak’s first mouthful he said ‘it tastes like fish.’
Hope you enjoy it and if you are one of those people who have never eaten meat or never liked the taste of fish then leave out the nori roll and capers in this recipe and it will still be super delicious.
Vegan Tuna Pasta
2 cans jackfruit
1 sheet nori roll
400g tomatoes diced or a tin of tomatoes
2 tsp dried basil or ½ cup fresh basil
Salt and pepper
1 chili (optional)
2 medium onions very finely diced
6 small cloves garlic minced
Splash of olive oil or you can use water
½ head of broccoli cut up small
80-100g spaghetti per person
- Make the vegan fish sauce. Drain the jackfruit from the brine and pull off the strips of jackfruit from the hardish core and remove the oval bits too. You can use these bits in a curry the next day or freeze for another time.
- Place half the strips of jackfruit in a container and pour over half the vegan fish sauce then put half of the nori sheet on top of the jackfruit. Do the same with the remaining jackfruit, fish sauce and nori sheet. Place a lid on the container and put it in the fridge overnight or for at least 6 hours.
- Fry up the onion in the oil or water for a few minutes adding salt, then add the garlic, chilli (if using), basil and tomatoes. Place a lid on top and bring to the boil then let simmer for 10 to 15 minutes or until all the tomatoes are broken down.
- Add the jackfruit, breaking up the nori and adding that too, cook for 5 to 10 minutes.
- Cook the pasta to packet instructions and steam the broccoli. Add the broccoli to the jackfruit mix. Add the cashew sour cream and if too thick thin a little with water. Taste for salt and pepper and adjust to your taste.
- Serve the pasta with the jackfruit sauce and sprinkle.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
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The sessions can be face to face or online, 1 hour or up to 4 hours long and can cover a range of areas in nutrition and cooking depending on your individual needs.
Some people have booked in for
- Complete protein meals
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- Low FODMAP
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- Sweet treats
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- The recipes
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Cost $195 per hour
Bring a friend for $50 per hour extra
4 session package $702
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Have a wonderful week everyone.
Tags:Pasta Jackfruit Cashews Onions broccoli