Paul Kerton is a former Personal Trainer and Nutritionist.


He now runs the hugely successful "Hench Herbivore" YouTube channel and Instagram account where he disseminates information about the whole food plant-based (vegan) diet, which is clinically proven to prevent fourteen of the fifteen leading causes of death in the western world, treat most and reverse up to five.


He has appeared on the BBC's World Service, BBC TV and been featured in Muscle & Fitness and Vegan Life magazines. He, along with his partner Gemma Nichols, has authored two health-focused vegan cookbooks "Where Do You Get Your Protein" and "Virtuous Vegan desserts". Follow Paul for all the info you'll need to know to eat plant-based successfully. 



Vegan Tuna Mayo


Serves 1


In my experience, this recipe has fooled tuna lovers into believing that it is the real thing. It has the same taste and texture, but it has none of the toxic heavy metals and industrial pollutants, etc. that bio-magnify up the food chain. It goes great with a jacket potato and is perfect as a sandwich filling.


1 can chickpeas drained and rinsed

1 tbsp nori flakes or ½ nori sheet, cut into small pieces

1 tbsp tamari

2 tbsp lemon juice

100g silken tofu

½ tsp wholegrain mustard

1 tbsp cashew butter

1 tbsp apple cider vinegar

¼ garlic clove

½ red onion, chopped

40g cooked corn

Salt and pepper to taste


Place the chickpeas, nori, tamari, ½ the lemon, salt and pepper in a food processor and combine until almost smooth (you may need to periodically scrape the sides down.)

Place this ‘tuna’ into a bowl.

For the mayo add the tofu, remaining lemon juice, mustard, cashew butter, apple cider vinegar and garlic to a blender and combine until smooth.

Pour the mayo over the ‘tuna’ and combine. 

Add in the onion and corn and give it a final mix.


Serve and enjoy!

Calories 530, Protein 29g, Carbs 70g, Fat 16g

Follow Hench Herbivore:


YouTube: @henchherbivore

Instagram: @hench_herbivore

Facebook: @henchherbivore


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