Spicy 'Tunah' from Carrots (Allium-Free)
Spicy 'Tunah' from Carrots (Allium-Free)
Ingredients
- 2 pounds carrots, yields approximately 1 1/2 to 2 cups of pulp
- 1 tablespoon allium-free spice mix, such as smoked paprika, chili powder, and a pinch of cayenne pepper, or to taste
- 1 tablespoon tamari or coconut aminos, or to taste
- 1/4 cup vegan mayonnaise, allium-free, or to taste
Instructions
- 1
Begin by peeling the carrots. It's recommended to peel first, then wash, to conserve water.
⏱️ 5 min
- 2
Thoroughly wash the peeled carrots under running water. Ensure any dirt or debris is removed. Also, wash the colander you will use for the carrots.
⏱️ 5 min
- 3
Process the washed carrots through a juicer to extract the juice and separate the pulp. For this recipe, we will only be using the carrot pulp. Reserve the carrot juice for another use, such as drinking or in smoothies.
⏱️ 20 min
- 4
Transfer the carrot pulp to a medium-sized mixing bowl. Add the allium-free spice mix, tamari (or coconut aminos), and vegan mayonnaise to the pulp. Adjust amounts to your preference for flavor and consistency.
⏱️ 5 min
- 5
Wearing a clean glove, thoroughly mix all the ingredients together by hand. Continue mixing until the carrot pulp is evenly coated and well combined with the added flavorings, resembling the texture and appearance of spicy tuna.
⏱️ 10 min
- 6
The spicy 'tunah' from carrots is now complete and ready to be used in sushi rolls, sandwiches, salads, or as a dip.
Kitchen Tools
Nutrition Facts (per serving)
Spicy 'Tunah' from Carrots (Allium-Free)
- 2 pounds carrots, yields approximately 1 1/2 to 2 cups of pulp
- 1 tablespoon allium-free spice mix, such as smoked paprika, chili powder, and a pinch of cayenne pepper, or to taste
- 1 tablespoon tamari or coconut aminos, or to taste
- 1/4 cup vegan mayonnaise, allium-free, or to taste
Instructions
- 1
Begin by peeling the carrots. It's recommended to peel first, then wash, to conserve water.
⏱️ 5 min - 2
Thoroughly wash the peeled carrots under running water. Ensure any dirt or debris is removed. Also, wash the colander you will use for the carrots.
⏱️ 5 min - 3
Process the washed carrots through a juicer to extract the juice and separate the pulp. For this recipe, we will only be using the carrot pulp. Reserve the carrot juice for another use, such as drinking or in smoothies.
⏱️ 20 min - 4
Transfer the carrot pulp to a medium-sized mixing bowl. Add the allium-free spice mix, tamari (or coconut aminos), and vegan mayonnaise to the pulp. Adjust amounts to your preference for flavor and consistency.
⏱️ 5 min - 5
Wearing a clean glove, thoroughly mix all the ingredients together by hand. Continue mixing until the carrot pulp is evenly coated and well combined with the added flavorings, resembling the texture and appearance of spicy tuna.
⏱️ 10 min - 6
The spicy 'tunah' from carrots is now complete and ready to be used in sushi rolls, sandwiches, salads, or as a dip.