Chicken Of The Pea Vegan Tuna Recipes

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CREAMED TUNA OR CHICKEN WITH PEAS



Creamed Tuna or Chicken With Peas image

This classic, budget-friendly dish from the past is just as good at is always was -- especially if you skip the salty, canned mushroom soup and make it with good, homemade chicken stock (I suggest Recipe #219819 ), and frozen peas instead of canned peas. This particular version is a bit richer in meat than strictly necessary so if your budget is especially tight you can cut it down and it will be fine. Use water-packed tuna to be diet-friendly as well as budget-friendly. Note -- cooking time includes the 5 minute rest at the end.

Provided by 3KillerBs

Categories     Tuna

Time 14m

Yield 10-12 serving(s)

Number Of Ingredients 11

4 (6 ounce) cans tuna in water or 1 cup cooked chicken
4 cups chicken stock (I suggest Crock Pot Chicken Stock )
1/8 teaspoon celery seed
1/4 teaspoon thyme
1 cup milk
4 -5 tablespoons cornstarch
1 1/2 cups frozen peas
1 tablespoon sherry wine (optional)
1/4 cup chopped mushroom (optional)
salt
fresh ground black pepper

Steps:

  • Drain tuna or chop chicken finely.
  • Bring chicken stock (and optional mushrooms if desired), to a boil. Add celery seed and thyme.
  • Use a fork or a whisk to combine cornstarch with cold milk. Adjust amount according to whether you want a thicker or thinner sauce. Add to boiling stock, reduce heat, and stir until the sauce simmers gently.
  • Add tuna/chicken, peas, and sherry.
  • Heat through and season to taste with salt and fresh-ground black pepper.
  • Remove from heat. Let sit, keeping warm, for 5 minutes to blend flavors.
  • Serve over the starch of your choice -- rice, toast points, noodles, cornbread (I suggest recipe Recipe #277295 ), biscuits, etc.
  • Note -- if you have no homemade chicken stock I suggest using a good soup base (Tones brand is available in Sam's Club). Both bullion cubes and canned chicken broth are inferior substitutes for real stock and a dish this simple depends on the quality of the ingredients for good flavor.
  • Tip -- if you enjoy tuna casserole but have give it up because of the salt in the mushroom soup try using a suitable quantity of this recipe (with or without the peas), as a substitute for the diluted soup.

CHICKEN OF THE PEA (VEGAN TUNA)



Chicken of the Pea (Vegan Tuna) image

Based on the delicious Luhv's vegan tuna from Philadelphia. Serve on your favorite crackers or sandwich.

Provided by et1969

Categories     Bean Salads

Time 20m

Yield 8

Number Of Ingredients 17

2 (15 ounce) cans garbanzo beans, drained and rinsed
2 stalks celery, chopped
¼ red onion, chopped
6 tablespoons vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
2 tablespoons nutritional yeast
1 tablespoon sea salt
1 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon pickle juice
1 tablespoon apple cider vinegar
¼ lemon, juiced
1 teaspoon ground paprika
¼ teaspoon crumbled dried nori (seaweed)
¼ teaspoon seafood seasoning (such as Old Bay®)
2 dashes hot sauce
1 pinch cayenne pepper
1 pinch dried dill weed

Steps:

  • Use a potato masher to crush garbanzo beans in a large mixing bowl. Add celery, onion, vegan mayonnaise, nutritional yeast, salt, garlic powder, olive oil, pickle juice, vinegar, and lemon juice. Season with paprika, nori, seafood seasoning, hot sauce, cayenne pepper, and dill. Mix thoroughly. Refrigerate until serving.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 19.8 g, Fat 7.7 g, Fiber 4 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 974.6 mg, Sugar 1.2 g

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