You don’t have to give up on the flavors and textures of fish when you go vegan. In addition to vegan seafood products available in the stores, you can make your own. Here are a few recipes to get you started.
Vegan tuna salad
- 1 15-ounce can garbanzo beans, low-sodium, drained and rinsed (or 1.5 cups cooked garbanzo beans)
- 1 celery stalk, finely chopped
- 1/4 cup onion, finely chopped
- 2 tablespoons sweet pickle relish
- 1/4 cup low fat vegan mayonnaise
- 1 tablespoon lemon juice (optional)
- 1 teaspoon mustard of choice (optional)
Coarsely chop garbanzo beans in a food processor or mash beans with a potato masher. Do not over process the beans to a smooth consistency, you want it to have some texture. Place beans in a bowl with the remaining ingredients and mix well. Chill.
Note: Mashed tofu or cauliflower could also be used instead of garbanzo beans.
The flaky texture of artichokes is perfect to make vegan fish. It’s super easy to make. The artichokes are battered, fried, and served with potatoes and vegan tartar sauce.
- 1 jar artichokes in brine/water (170g) about 15 pieces
- frying oil
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon dill
- 1 tablespoon crushed nori
- 1 cup flour
- 1/2 teaspoon salt
- 1 pinch turmeric
- 1 tablespoon pickle juice
- 1 tablespoon caper brine (or sub with more pickle juice)
- 2 teaspoons lemon juice
- 1/2 cup sparkling water
Rinse and drain the artichokes.
In separate bowls, combine the ingredients for the flour mixture and whisk together the ingredients for the batter.
In a pot or wok, heat the frying oil. You’ll want enough so that the battered artichokes can swim in the oil but make sure you leave enough space in the pot/wok so that it doesn’t spill over.
Coat the artichokes in the flour mixture. Then dip them in the batter. Carefully lower them in the oil. Let them fry for about 4-5 minutes until golden brown, flipping them once.
Transfer the fried artichokes onto a kitchen paper to remove excess oil. Serve with tartar sauce and potato wedges, for example. Add fresh dill on top and a squeeze of lemon.
This smoked salmon substitute works great in a bagel, with vegan cream cheese, sliced tomato, red onion crescents, and capers. It won’t fool your fish eating friends, but it’s a great alternative option!
- 3 large carrots, washed
- 1 tablespoon olive oil
- 1 cup water
- 1 tablespoon soy sauce
- 2 teaspoons vegan Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 nori sheets, broken into bits
- Preheat the oven to 400 degrees. Brush carrots with olive oil and place them on a baking sheet. Bake for 30 minutes until tender and fragrant. Meanwhile, whisk together the remaining lox ingredients and transfer to a shallow dish.
- Using a vegetable peeler, cut carrots in thin strips. Place in the marinade, making sure carrots are completely submerged. Cover and refrigerate for at least 30 minutes. Then you can use slices with vegan cream cheese, in a bagel sandwich or on small crackers as an appetizer.
Author: Sarah McMinn, MyDarlingVegan.com