Hello! My name is Hannah Robinson-Wright and I run the vegan food blog ‘Hannah Eats Huddersfield’ (@hannah_eats_huddersfield). I was thrilled when the Huddersfield Times said I could write for them and share some of my favourite vegan recipes with you all. The vegan life truly is the good life – and I’m going to prove it to you!
I was raised on the belief that meat, alongside eggs and dairy, was essential to a healthy diet, and that it was simply impossible to thrive without them. I realise now that this logic is completely false. I first turned vegetarian at the age of sixteen, just before it became more mainstream. I remember being astounded during my first food shop, as there was only one shelf in the entire supermarket that was dedicated to the vegetarian diet. It was tucked away within the freezer aisle and consisted of breaded vegetable burgers, Linda McCartney sausages and Quorn mince.
Fast forward eight years to today, where the world has finally begun to see that the best way forward is vegan. We now have rows upon rows of options, and full aisles in some stores. For every meat or dairy product, there are healthy and authentic vegan ones to take their place. There has never been a better time to embrace the vegan lifestyle. With small, manageable steps, you can really make a difference to not only your health and diet but also the impending climate crisis that so alarmingly awaits us.
We are so blessed to have a town centre that is really starting to open its eyes to this way of living. New takeaways, cafes and restaurants are opening almost every day that have a variety of fabulous choices. Whether you want to overhaul your entire lifestyle and become fully vegan, or you’re interested in incorporating a few tasty dishes to play your part, I will be using this space to upload recipes, meal inspiration and restaurant reviews to help you on your way.
I wanted to keep my first recipe nice and short, but the beauty of this dish is that it can be used in a variety of different ways. You might have seen this doing the rounds online recently, but it’s a great alternative to keep your lunches new and exciting. To make it even better, this recipe also counts towards your five-a-day! Pop it in a sandwich with some fresh salad, cucumber, and tomatoes, or pile it on top of a fluffy jacket potato. Either way, it’s sure to please.
You will need:
⦁ A tin of chickpeas
⦁ Red Onion (finely chopped)
⦁ Garlic (finely chopped)
⦁ Lemon juice
⦁ Vegan mayonnaise
⦁ Dill (optional)
⦁ A nori sheet (optional)
⦁ Capers (optional)
1: Open a tin of chickpeas, drain in a sieve and rinse under cold water for a few seconds. Then, transfer over to a bowl. Using the back of a fork, crush the chickpeas slightly to break them down and slightly mash them together.
2: Finely chop a quarter of a red onion and a small garlic clove together, then add these to the chickpeas, along with a teaspoon of lemon juice and half a teaspoon of paprika, salt and pepper.
3: (optional step) If you want your chickpea tuna to have a ‘fishy’ taste to it, also add some fresh dill, a few finely chopped capers and a broken-up nori sheet. (This can be found in the international food aisle of most supermarkets). I personally prefer mine more ‘savoury’, so I skipped this step.
4: Add as much vegan mayonnaise as you would like. I usually use about a tablespoon, however, if you’d prefer it to be more authentic in texture, you should add more.
5: Give everything a good mix together and serve however you wish.
I had mine as an open sandwich on top of some toasted sourdough. I also popped some fresh tomato in my mix, but that was just personal preference. Enjoy! And let me know what you think.