Happy Saturday People!

It is rather gloomy here in Stockholm today after a bunch of sunny blue skyed days and as I scrolled through the preview of this post the light in the images definitely reflect this more subdued light that’s coming through my window as I write this. I’m here on the blog today to share with you my best vegan tuna mayo and my favourite simple way of eating it on top of a deliciously roasted sweet potato. This kind of vegan tuna mayo isn’t exactly an innovation but it’s scrumptios nonetheless and it was the perfect next recipe to share after I posted my homemade vegan mayonnaise on Wednesday. I hope you checked it out!

I continue on with my video making for this recipe and I’m thoroughly enjoying myself in the process. It’s great working together with Rob as well and we’re both learning  lot as we figure out how to make delicious videos for you guys. I’d love to get some feedback from you if you ahve a minute, let me know in the comments what you think about the videos. I’d love to hear your thoughts and maybe you even have some requests on what I should film next?

Anywho, enjoy our latest video here before checking out the recipe. It really brings the food to life! And if you want subscribe to Good Eating’s YouTube channel to never miss a video.

This recipe brings me straight back to school days when my mother used to mak us tuna mayo all the time. I used to love it and being reunited with my fond memories through this vegan version brings me a lot of comfort and joy. I’m sure you guys have dishes that would do just that too and it’s amazing how so many emotions are connected to our memories of food.

We had another experience here in Stockholm that really took me back to my childhood when we visited a Japanese restaurant called Kokyo. I know what you’re thinking now; ‘how can a Japanese restaurant’s food remind a Swedish girl about her childhood?!’. Well let me tell you! They make their own tofu and soya ‘meats’ at this restaurant and we were served tiny little soya meat balls and jeez! they tasted exactly like the pre cooked and pre packaged ones my father used to buy all the time. We used to eat those straight out the package watching tv (which now seems pretty disgusting) but when I put one of those little soy ball guys in my mouth I wanted to quickly gobble them all up before Rob even had caught a glance of them, ha!

This vegan tuna mayo has a similar effect on me and I absolutely love it on top of roasted sweet potato. Or in sandwiches, but the roasted sweet potato brings a sweetness and colour to my plate which goes perfectly with the pale chickpea ‘tuna’ mayo. And the soft gooeyness of the potato goes perfectly with the creaminess of the mayo and even more so with the crunch of celery and spring onion that spots this vegan ‘tuna’ mayo.

I really hope you give this one a go because it really makes me so excited and let me know what foods take you straight back to your childhood!

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VEGAN ‘TUNA’ MAYO + ROASTED SWEET POTATO


PORTIONS: 3-4  /  TIME: 50-60 min

3-4 small/medium sweet potatoes
1 1/2 cup cooked chickpeas (equivalent of a 400 g can), roughly mashed
1 large or 2 small spring onions, finely chopped
1 medium/large celery rib, finely chopped
3-4 tbsp vegan mayonnaise
1 tbsp grainy mustard
1 tbsp apple cider vinegar
1 tbsp nutritional yeast
Sea salt and black pepper, to taste
Serving suggestion; greens and sprouts

Preheat oven to 200 degrees celsius and clean your sweet potatoes. Then stab them with a fork a few times before placing them on an oven tray (with or without baking sheet, using one will keep your tray clean). Bake them for 45-60 min. You can push on the potato gently and if it gives way slightly it’s done, or just do the old stick test to see if the potato is baked through.

Whilst your potatoes are roasting make your chickpea ‘tuna’ mayo starting with mashing your chickpeas roughly. You can use a fork, a hand masher , a hand blender or a food processor for this. I like mine a little bit rough however so if you agree be careful when using a blender or food processor.

Add chopped celery and spring onions to the bowl and mix with the chickpea mixture. Then add all remaining ingredients and combine. It should be creamy and flavourful, adjust your seasoning to suit your taste and go for 4 tbsp of mayonnaise if you like it creamy.

Once potatoes are roasted cut them down the middle and push the side to open a pocket. Fill it with your chickpea mayo and maybe top with some sprouts or serve with a handful of your favourite greens.



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