Typically, the niçoise is made using tuna or anchovies and boiled eggs. While I absolutely love this combination, I thought it would be fun to recreate it using vegan alternatives. A key part of Intuitive Eating is tuning into our bodies’ hunger cues to find satisfaction in both what makes us feel good physically and what sounds good, emotionally. For me, that sometimes looks like meat and fish, and sometimes like veg. I like to know I always have the option for either. However, If you are a vegan or vegetarian this recipe is of course for you.