Vegan or not, sometimes a bit of ocean flavor is just what you crave and that can come from all kinds of different seaweed.
While there are faux burgers and sausage recipes, there are plenty of faux fish and chips, lobster rolls, and crab cake recipes, too, using imaginative ingredients that don’t harm a sole (wink emoji)!
Here are some fabulous OGP recipes that take all of those traditional fish and seafood recipes and transform them into amazing plant-based versions that give you a whiff of the sea!
We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy!
1. ‘Fish’ Pie With Tofu and Oyster Mushrooms
Source: ‘Fish’ Pie With Tofu and Oyster Mushrooms
A good fish pie, like this ‘Fish’ Pie With Tofu and Oyster Mushrooms by Becky Cotter, has different textures and flavors, so oyster mushrooms are added to give a bit of a chew alongside the soft tofu and al dente vegetables. Another quality of a good fish pie is a thick layer of cheesy mash on top! This is easily recreated with vegan cheese.
2. Seafood Pot Pie
Source: Seafood Pot Pie
Why have “chicken” pot pie when there are so many other proteins out there? Flaky pie crust, sweet potatoes, leeks, and peas paired with fishless fillets, Old Bay Seasoning, and kelp powder. Serve this Seafood Pot Pie by Tara Binder with a great big salad or whatever sides you like.
3. Baked ‘Fish’ Cakes With Lemon Herb Mayo
Source: Baked ‘Fish’ Cakes With Lemon Herb Mayo
Using nori and miso gives the perfect fishy flavor to these Baked ‘Fish’ Cakes With Lemon Herb Mayo by Jessica DeMarra. They are backed instead of fried to keep them light and healthy. Parsley and green onion are then blended to make a very pleasant sauce.
4. Fish and Chips
Source: Fish and Chips
Enjoy this amazing vegan version of a British classic. These Fish and Chips by Betsy DiJulio will make a very convincing Friday night supper!
5. Tempeh ‘Fish’ N’ Chips With Tartar Sauce
Source: Tempeh ‘Fish’ N’ Chips With Tartar Sauce
This recipe for Tempeh ‘Fish’ N’ Chips With Tartar Sauce by Rhea Parsons is what you’ve been waiting for. Kelp flakes and Old Bay seasoning bring the flavors of the sea, while a cornstarch mixture makes the tempeh extra crispy. The result is a nostalgic dish that doesn’t have any animal products. The tempeh “fish” is crunchy on the outside, tender and flaky on the inside; the chips are crispy and flavorful, and the tartar sauce is perfect for dipping. You have to try this vegan fish and chips recipe––it’s amazing!
6. Hearts of Palm ‘Fish’ Sticks
Source: Hearts of Palm ‘Fish’ Sticks
Remember those frozen fish sticks your mom used to throw on a sheet pan and heat up in the toaster oven? These Hearts of Palm ‘Fish’ Sticks by Tori Cooper are way better. Hearts of palm are the secret ingredient in these “un-fish” sticks, and you will be amazed at how similar they look and taste to traditional fish sticks! Vegetables – what can’t they do?
7. Fishless White Bean and Jackfruit Fishsticks
Source: Fishless White Bean and Jackfruit Fishsticks
Try these fishless fish fingers, made with jackfruit, white beans, and nori! These Fishless White Bean and Jackfruit Fishsticks by Maya Sozer have a realistic, fish-like texture due to the jackfruit. The nori brings in the sea taste, the white beans boost the protein content, and capers deliver the acidity to brighten things up. This will become a family favorite fast.
8. Coconut-Crusted Fishless Sticks
Source: Coconut-Crusted Fishless Sticks
Since fish has such a unique texture and flavor, it’s a hard one to mimic, but this one has got it. This recipe for Coconut-Crusted Fishless Sticks by Rosie Newton and Dillon Sivyour uses hearts of palm, an ingredient that’s probably not in your everyday pantry. Yet this odd asparagus-like vegetable that is harvested from palm trees is easily found in tins, probably next to the artichoke hearts that also create that seafood texture. These have a flaky texture that has the taste of the sea.
9. Beer Battered Artichoke ‘Fish’ Sticks
Source: Beer Battered Artichoke ‘Fish’ Sticks
These Beer Battered Artichoke ‘Fish’ Sticks by Melanie Sorrentino are delicious finger food perfect for an appetizer or a night in watching the big game! These crispy, fried artichokes are spiced with seaweed and coated in a beer batter to replicate the classic!
10. Chickpea Tuna Salad
Source: Chickpea Tuna Salad
What we love about this Chickpea Tuna Salad by Gabrielle St. Claire, is everything! It’s quick and easy, contains staple ingredients, can easily be made in bulk, is perfect for meal prep, is affordable, packs flavor, packs texture, protein, and fiber, and is non-vegan approved to boot! (trying to watch your carbs? It’s good even without the bread!)
11. ‘Tuna’ Pan Bagnat
Source: ‘Tuna’ Pan Bagnat
This vegan ‘Tuna’ Pan Bagnat by Annabelle Randles is packed with delicious flavors for a hearty lunch option. Pan Bagnat is a typical sandwich from Nice in the South of France. This is a super tasty and sustainable alternative to fish. Sunflower ‘tuna’ sandwiches for the win!
12. Hearts of Palm Lobster Rolls
Source: Hearts of Palm Lobster Rolls
You’ve probably heard of making vegan crab cakes with hearts of palm, but what about a vegan lobster roll? It’s got a pretty similar flavor and texture, so why not? This Hearts of Palm Lobster Roll by Ayinde Howell re-imagines the New England summertime favorite while maintaining traditional flavors and textures. It’s all about how you season it. Serve these at your next get-together to prove once again to your family that vegan food isn’t just salads and smoothies or just make one for yourself. This vegan lobster roll recipe is perfect for any occasion!
13. Artichoke ‘Lobster’ Roll
Source: Artichoke ‘Lobster’ Roll
Lobster roll is a popular sandwich in New England that consists of a mayo-based filling in a soft, toasted, and buttered bun. This classic sandwich is easily veganized using artichoke hearts, vegan mayonnaise, and a touch of dulse seaweed flakes. Transport yourself to Maine with this delicious comfort food Artichoke ‘Lobster’ Roll by Zsu Dever!
14. Tempeh ‘Crab’ Cakes with Horseradish-Dill Mayo
Source: Tempeh ‘Crab’ Cakes with Horseradish-Dill Mayo
In making a mock “fish” dish, it’s important to get that taste that reminds you of the sea. Seasonings like Old Bay, kelp, dulce, seaweed, lemon, and dill are good for that. These Tempeh ‘Crab’ Cakes with Horseradish-Dill Mayo by Rhea Parsons are so delicious. They are crispy on the outside, moist, and flaky on the inside. The flavors are so spot on, they could fool an omnivore!
15. ‘Crab’ Rangoons
Source: ‘Crab’ Rangoons
These ‘Crab’ Rangoons by Lauren Hartmann are stuffed with carrots, vegan cream cheese, and a secret blend of ingredients that makes them taste better than the real thing. Their crunchy, golden shells are wrapped around an indulgent, velvety filling that will make your mouth smile.
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