vegan fish

Vegan smoked salmon, made with natural ingredients. It's low in fat and the texture is on point. We served it on crackers with vegan cream cheese.

Vegan Smoked Salmon

carrots (1/2 pound or 225 g)

nori sheets, chopped

water (250 ml)

tbsp tamari or soy sauce

tbsp maple or agave syrup

apple cider vinegar

tsp smoked paprika

garlic powder

black pepper

salt

Wash the carrots, add some salt to taste, place them onto a lined baking tray and bake for 40 minutes. You don&#8217;t have to peel them.

In the meantime, you can make the marinade. Just add the nori, water, tamari, syrup, vinegar, paprika, garlic powder and pepper and blend until smooth.

When the carrots are ready, remove from the oven, let them cool a little bit and slice them into strips with a knife, peeler or a mandoline.

Transfer the carrot strips into a sealed container and massage with some salt to taste.

Cover with the marinade and leave for at least 24 hours in the fridge.

We spread some vegan cream cheese onto crakers and topped them with the vegan smoked salmon, dried dill and chopped red onion.

Keep the vegan salmon in the fridge for up to 5 days.

Yes. It was giod recipe and so helpful for me... I been tring to make three times and its still learning and not easy for me... 
It's even I am chef......

BtwI wish  I Can have a taste those are recipe salmon.... I want feel it how taste thsn mine...

Oh my gosh! This was wonderful! Instead of the oven, I actually put it in our veggie smoker with some hickory chips. Sooooo goood! Thx for sharing your creative cooking!

I love when I find addictive healthy recipes. This one is definitely one of them! I made it for Christmas table, as some of my friends are vegan, and everyone loved it. I added more of everything, and some dill. I will surely make it more often.

I made this for my vegan partner for our Christmas breakfast. She's allergic to garlic so that was omitted but we both loved this recipe.  It's going into our personal recipe book.  Great texture,  great flavour and best of all its carrot so you can make a lot for super cheap.  It's less oily than real salmon and has a great balance of sweetness and salty.

This recipe worked perfectly. I adapted it by only using one nori sheet and I used soy sauce and maple syrup. Thank you.

I was a huge fan of smoked salmon in my former life so was excited to see this and try your recipe out. Oh my......adding extra fresh squeezed lemon to the marinade the night before AND as usual with black pepper just before eating, with cashew cream 'cheese'..... Heavenly! (And I feel virtuous - the secret ingredient!) Thank you so much. Veganism has changed A LOT since I last ventured into it and it's recipes like this that prove it. Thank you, thank you, thank you!

I can't believe how good this recipe is!!!! turned out really really well.
Next time I'll peel the carrots before baking because I had some hard time slicing them with the peel on. Other than that- this is a recipe to keep.
Thanks for sharing it!

Hi I made this recipe and it was delicious but I have some marinade left over and I feel it would be a waste to pour it down the drain any suggestions on how to use it

With a crispy beer-battered crust, flavourful pico de gallo, and creamy tartar sauce, these Vegan Fish Tacos are sure to be a hit!

Crispy Beer-Battered Vegan Fish Tacos

onion

tomato (diced)

chili pepper (diced (optional))

parsley (chopped)

juice of 3 small limes or 1 ½ large limes

sea salt

fish sticks

vegan tartar sauce

pickled cabbage

limes

taco soft shells (use corn tacos if gluten free)

Stir all the ingredients together and set aside until ready for it!

Pico de Gallo

Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).

Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.

Layer with pico de Gallo, pickled veggies, crispy fish sticks, vegan tartar sauce and chopped parsley over the soft taco shells. Add other toppings here if so desired. I found that 1 ½ fish stick worked for one taco.

Serve with limes to squeeze over for a fresh burst of flavour. Enjoy!

To Assemble Tacos

Turn miso-ginger marinated watermelon into plant-based tuna to create this vegan poke bowl for a refreshing, healthy lunch.

Vegan Poke Bowl with Miso-Ginger Marinated Watermelon

soy sauce

rice vinegar (0.22)

sesame oil (0.12)

ginger (0.02)

chile-garlic paste (0.05)

miso paste (0.27)

black sesame seeds (0.03)

white sesame seeds (0.02)

watermelon,

vegan mayo (0.53)

Sriracha (0.06)

cooked white or brown rice (0.10)

cucumbers (0.05)

Matchstick carrots (0.08)

Avocado cubes (0.15)

(0.10)

Black & white sesame seeds (0.02)

Nori sheets, crumbled or sliced (0.03)

For the watermelon

Add soy sauce or tamari, ginger, chile-garlic paste, miso paste, rice vinegar, and sesame oil to a large dish or mixing bowl. Whisk together well, then add in watermelon cubes and stir to combine. Lastly, mix in sesame seeds, cover the dish, and let marinate in your fridge for 60-90 minutes.

For the sauce

In the meantime, mix together the vegan mayo and Sriracha in a small container. Cover and chill along with the watermelon.

To serve

When the watermelon is finished marinating, divide cooked rice between bowls, then top with watermelon cubes, avocado, carrots, cucumbers, radishes, and nori strips.  Drizzle with Sriracha mayo sauce and top with more sesame seeds. Enjoy!

Tofu wrapped in seaweed and sautéed with lemongrass, garlic, and chili. This Vietnamese-inspired dish is spicy, "fishy", healthy, and easy to make!

Spicy Seaweed Tofu Rolls

blocks fried tofu (store-bought

nori sheets (sushi seaweed sheets)

tsp rice flour (diluted

tbsp oil

garlic

lemongrass (minced)

chili (finely sliced (or more to taste))

coconut sugar

water

green onions, lime juice, fresh herbs

Cut the tofu blocks into rectangles of 1/2-inch thick and about 2.5-inch long.

Heat one tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the tofu and fry for about 5 minutes, or until golden brown on all sides. Remove from heat and transfer the tofu to a plate lined with kitchen paper towel to remove excess oil.

Cut the nori sheets into 3 strips. Cut each strip in half (see photos). The sheets should be about the same width as the tofu, and long enough to wrap it. In a small bowl, dilute the rice flour into the water and set aside.

Tightly wrap a rectangle of tofu into a sheet of nori. Slightly damp the top of the nori sheet with the rice flour mixture and finish wrapping. The rice flour mixture will help seal the rolls. Repeat with the remaining tofu.

Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the garlic, lemongrass, and chili, and sautée for 2 minutes.

Next, add the tofu rolls to the skillet and sautée for another 2 minutes, stirring regularly.

In a small bowl, combine the soy sauce, coconut sugar, and water. Pour into the skillet and cook for another 3-5 minutes, or until the sauce has slightly thickened and coat the tofu rolls.

Remove from heat and serve immediately with a squeeze of lime and chopped green onions! You can serve these tofu rolls with rice, noodles, or as is as an appetizer!

Tofu rolls will keep for up to 2 days in the refrigerator.

Vegan Filet-O-Fish

-16 oz. block of super firm or extra firm tofu

vegan cheese

veggie broth

Tbsp chopped nori

Tbsp miso paste

yeast

dill

tsp kelp granules

tsp caper brine

Tbsp rice vinegar

flour

tsp baking powder

onion powder

Old Bay or salt

unsweetened plant milk

Tbsp apple cider vinegar

breadcrumbs (or crushed oyster crackers)

Salt and pepper to taste (or more Old Bay)

vegan mayo

Tbsp dill (or sweet) relish

Tbsp chopped capers

lemon juice

dill (chopped)

chives

garlic (minced)

Salt and pepper

For super firm, simply remove it from the...

For super firm, simply remove it from the packaging and pat dry. For extra firm, you can press it for at least 30 minutes. Or you can freeze it in the packaging. Then let it thaw, and then press it.

Cut the block of tofu so it's square....

Cut the block of tofu so it's square. You can chop the excess into strips and make fish sticks with them. This is good for snacking and testing out the breading!

Next slice the tofu into filets about 1/2"...

Next slice the tofu into filets about 1/2" thick. I found that super firm gave me 4 filets, and extra firm gives 2-3 filets.

Line up some chopsticks along two ends of...

Line up some chopsticks along two ends of a tofu filet. Then score the tofu with a knife. The chopsticks will stop you from cutting all the way through. Score the tofu about 1/4" thick. Repeat with the other filets.

Make the Fishy Marinade by adding everything to...

Make the Fishy Marinade by adding everything to a bowl. Then add the tofu filets to some tupperware and pour the fishy marinade over them. Let that marinade for at least an hour, or overnight.

Remove the tofu filets from the marinade and...

Remove the tofu filets from the marinade and pat dry. Let them hang out on a paper towel lined plate to dry out a little.

Heat up some neutral oil to 350 -...

Heat up some neutral oil to 350 - 375 F in a heavy bottomed pan or dutch oven.

While the oil heats up, prepare the dredging...

While the oil heats up, prepare the dredging station by adding everything for the dry dredge to a wide bowl or rimmed dish. Repeat with the wet dredge and breadcrumbs.

Dredge each tofu filet first in the flour,...

Dredge each tofu filet first in the flour, then the wet dredge, and finally the breadcrumbs. If you want a thicker breading, repeat the wet and breadcrumbs again. Either way, make sure you coat thoroughly but let the excess drip or shake off during each stage of breading.

Once the filets are breaded and the oil...

Once the filets are breaded and the oil is up to temp, fry each filet. Carefully let them drop away from you into the oil so it doesn't splash on you. Or use a slotted spoon / spider to get them in there.

Let them fry for 3-4 minutes or until...

Let them fry for 3-4 minutes or until golden brown and beautiful. Let them rest on a wire rack and add a sprinkle of salt if desired.

Toast your buns on a pan until browned....

Toast your buns on a pan until browned. And here's a  quick trick to melt the cheese. Once buns are done, squirt a little water into the pan. Add the cheese directly on the water. Let it steam for about 10 seconds. You can move it around with a spatula to keep it from sticking. Then quickly scoop up the cheese with the spatula and place it on your bottom bun.

Then just add your Tofu Filet, Tartar sauce,...

Then just add your Tofu Filet, Tartar sauce, top bun and dig in!

Flaky and tender vegan fish fillets! It’s definitely one of the closest fish alternatives I have ever tried!

Vegan Fish Fillets

tbsp vegan nuoc mam

tsp sugar

tsp black pepper

tsp white vinegar

tsp dulse flakes (rehydrated, optional)

tsp mushroom seasoning (optional)

cornstarch

nori sheet

Add the TVP slices to a large bowl or plate and cover with boiling water. Let it sit for about 20 minutes or until the TVP is tender. You can soak the TVP slices overnight in the refrigerator as well.

Drain the TVP slices and squeeze them to remove as much water as possible. Transfer to a food processor and add the vegan nuoc mam, sugar, onion powder, ground black pepper, dried dill, garlic, vinegar, dulse flakes, and mushroom seasoning if using.

Process for 15-30 seconds or until it forms a flaky paste (a bit like flaked tuna). Add the cornstarch and process for a few more seconds. You want the mixture to hold together when you squeeze it between your hands, but it should still be slightly crumbly.

Cut your nori sheet into two rectangles of about 5x2.5 inches. Press down half of the mixture onto each nori sheet to a 1/2-inch thickness. Press it down firmly.

Heat 2 tablespoons of oil in a non-stick skillet. Once hot, use a spatula to transfer your fish fillets to the skillet with the nori sheet facing down. Shallow-fry for 3-4 minutes or until the nori sheet is crispy. Flip the fillets and cook for another 3-4 minutes on the other side.

Serve immediately with your favorite sauce on top of steamed rice and/or with sautéed vegetables on the side. For extra flavor, I recommend cooking your fish fillets for a couple of minutes in your sauce.

This banana blossom fish is the answer to every vegan who wished they could still eat seafood. Our banana blossom fish tastes like the sea, it's salty, has an amazing consistency and it's the perfect dish for British battered fish and chips lovers.

Banana Blossom Fish

banana

tbsp miso paste

all purpose flour

corn flour

sea salt and peppercorn

Samphire

olive oil

salt and peppercorn to taste

Vegan Battered Banana Blossom Fish

Rinse and drain the

Rinse and drain the banana blossoms. Using your hands, squeeze any excess water from the banana blossom.

Mix the miso paste

Mix the miso paste with a little bit of boiling water to make it a little thinner.

Add lemon juice to

Add lemon juice to your banana blossoms and then brush the banana blossoms with miso paste.

Wrap the miso banana

Wrap the miso banana blossom in nori sheet and set it aside to marinate for at least 15 minutes.

Mix all batter ingredients

Mix all batter ingredients in a bowl. The batter should feel light and creamy. If it's too thick, add a little water and mix again.

Heat up some oil

Heat up some oil in a frying pan. The oil should be around 2 cm deep.

Using kitchen tongs, take

Using kitchen tongs, take a banana blossom fish and dip it in the batter.

Fry until crisp and

Fry until crisp and golden and when ready, place it on a kitchen paper to remove excess oil.

If using samphire, heat

If using samphire, heat up 1 tbsp of olive oil in a pan, add the samphire with a little salt and pepper and cook for 3-4 minutes, mixing often.

Serve the banana blossom

Serve the banana blossom fish with freshly baked chips on the side, samphire and sauce of your choice.

How to make Banana Blossom Fish

Our vegan fish is flaky and actually tastes fishy thanks to the miso and nori. Served with chunky chips that are oven-baked and delicious. You're going to love this British vegan meal.

Top 12 vegan fish recipes from across the web

The most viewed vegan fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Smoked Salmon

Crispy Beer-Battered Vegan Fish Tac...

Vegan Poke Bowl with Miso-Ginger Ma...

Spicy Seaweed Tofu Rolls

Vegan Filet-O-Fish

Vegan Fish Fillets

Banana Blossom Fish

Vegan Fish & Chips

Banana Blossom Fish

Vegan Fish

Vegan Salmon

Watermelon Tuna

Top 12 vegan fish recipes from across the web

The most viewed vegan fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Smoked Salmon

Crispy Beer-Battered Vegan Fish Tac...

Vegan Poke Bowl with Miso-Ginger Ma...

Spicy Seaweed Tofu Rolls

Vegan Filet-O-Fish

Vegan Fish Fillets

Banana Blossom Fish

Vegan Fish & Chips

Banana Blossom Fish

Vegan Fish

Vegan Salmon

Watermelon Tuna

The most viewed vegan fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine