Vegan or not, sometimes you just want a little taste of the sea, and you can get that from many different types of seaweed.
While there are recipes for fake burgers and fake sausages, there are also plenty of recipes for fake fish and chips, lobster rolls and crab cakes that use imaginative ingredients and are harmless to you (wink emoji)!
Here are some fantastic OGP recipes that take all the traditional seafood recipes and transform them into amazing plant-based versions with hints of the sea.
I also highly recommend downloading Food Monster App — The largest meatless, vegan, plant-based and allergy-friendly recipe resource with over 15,000 delicious recipes to help you stay healthy.
1. Tofu and oyster mushroom “fish” pie
Source: Tofu and Oyster Mushroom “Fish” Pie
A tasty fish pie, like Becky Cotter’s Tofu and Oyster Mushroom ‘Fish’ Pie, has a different texture and flavour, with soft tofu and al dente vegetables, plus oyster mushrooms for a slightly crunchier taste. Another feature of a tasty fish pie is a thick layer of cheese mash on top, which can easily be recreated with vegan cheese.
2. Seafood Pot Pie
Source: Seafood Pot Pie
Why do we need “chicken” pot pie when there are so many other proteins to choose from? Puff pastry, sweet potatoes, scallions, and peas are combined with fishless fillets, Old Bay seasoning, and kelp powder. Serve this seafood pot pie by Tara Binder with a big salad or your favorite side dish.
3. Baked Fish Cake with Lemon Herb Mayonnaise
Source: Baked Fish Cakes with Lemon Herb Mayonnaise
Jessica Demara’s Baked Fish Cakes with Lemon Herb Mayonnaise use nori and miso to create the perfect fish flavor, and are baked instead of fried for a light, healthy taste. Parsley and spring onions are mixed in to create a delicious sauce.
4. Fish and chips
Source: Fish and Chips
Enjoy a fantastic vegan version of a British classic. This fish and chips by Betsy DiGiulio is the perfect Friday night dinner.
5. Tempeh Fish & Chips with Tartar Sauce
Source: Tempeh “Fish” and Chips with Tartar Sauce
Rhea Parsons’ recipe for Tempeh “Fish” and Chips with Tartar Sauce is the one you’ve been waiting for. Kelp flakes and Old Bay Seasoning bring the flavor of the sea, and the cornstarch mix makes the tempeh extra crispy. The result is a nostalgic dish that’s free of animal products. The tempeh “fish” is crispy on the outside and soft and flaky on the inside. The chips are flaky and flavorful, and the tartar sauce is perfect for dipping. Try this vegan fish and chips recipe. It’s amazing!
6. Palm Heart “Fish” Sticks
Source: Hearts of Palm “Fish” Sticks
Remember those frozen fish sticks your mom used to put on a baking sheet in the toaster? Tori Cooper’s Heart of Palm ‘Fish’ Sticks are so much better than that. The secret ingredient in these “non-fish” sticks is hearts of palm, and you’ll be amazed at how similar they look and taste to traditional fish sticks. Veggies, what can’t veggies do?
7. Fishless White Bean and Jackfruit Fish Sticks
Source: Fishless White Bean and Jackfruit Fish Sticks
Try these fishless fish fingers made with jackfruit, white beans, and seaweed. These fishless white bean and jackfruit fish sticks by Maya Sozer have a realistic fishy texture thanks to the jackfruit. The seaweed adds a taste of the sea, the white beans boost the protein content, and the capers add a tart, colorful kick to the dish. It’ll quickly become a family favorite.
8. Coconut-flavored fishless sticks
Source: Coconut-Flavored Fishless Sticks
Fish has a unique texture and flavor that’s hard to replicate, but this recipe does just that. This recipe for Coconut Crusted Fishless Sticks by Rosie Newton and Dillon Sivier uses palm hearts, an ingredient that’s probably not on your daily plate. But this strange asparagus-like vegetable that comes from palm trees is easy to find in cans, probably next to artichoke hearts that give it a seafood texture. They have a flaky texture that tastes of the sea.
9. Beer fried artichoke “fish” sticks
Source: Beer-Fried Artichoke “Fish” Sticks
Beer Fried Artichoke “Fish” Sticks by Melanie Sorrentino are a delicious finger food perfect as an appetizer or a night to watch the big game. These crispy fried artichokes are seasoned with seaweed and coated in a beer-fried batter for a classic flavor.
10. Chickpea and tuna salad
Source: Chickpea and tuna salad
There’s everything I love about this Chickpea and Tuna Salad by Gabrielle St. Clair: it’s quick and easy to make, uses classic ingredients, is easy to make in bulk, is great for meal prep, is affordable, full of flavor, packed with texture, protein and fiber, and is great for non-vegans too. (Watching the carbs? It’s delicious without the bread, too!)
11. “Tuna” Pan Bagnat
Source: “Tuna” Pan Bagnat
This vegan “tuna” pan bagnat by Annabel Randles is packed with delicious flavours for a hearty lunch. Pan bagnat is a typical sandwich from Nice in the south of France. It’s super tasty and a sustainable alternative to fish. Sunflower “tuna” sandwiches are a huge success!
12. Heart of Palm Lobster Roll
Source: Hearts of Palm Lobster Roll
You’ve probably heard of vegan crab cakes made with hearts of palm, but what about vegan lobster rolls? The taste and texture are pretty similar, so why not give them a try? These Hearts of Palm Lobster Rolls by Ayinde Howell are a reinterpretation of a New England summer staple while still retaining the traditional taste and texture. Seasoning is key. Serve this at your next get-together to prove to your family once again that vegan food isn’t just about salads and smoothies, or make it yourself. This vegan lobster roll recipe is perfect for any occasion.
13. Artichoke “Lobster” Roll
Source: Artichoke “Lobster” Roll
The lobster roll is a popular New England sandwich that features a mayonnaise-based filling on a soft, toasted, buttered bun. This classic sandwich can easily be made vegan with the addition of artichoke hearts, vegan mayonnaise, and a dash of dulse seaweed flakes. Take a trip to Maine with Zsu Dever’s delicious home-cooked artichoke “lobster” roll.
14. Tempeh “Crab” Cakes with Horseradish-Dill Mayonnaise
Source: Tempeh “Crab” Cakes with Horseradish-Dill Mayonnaise
To create a faux “fish” dish, it’s important to get flavors that evoke the sea. Seasonings like Old Bay, kelp, dulce, seaweed, lemon, and dill are good choices. These Tempeh “Crab” Cakes with Horseradish Dill Mayonnaise by Rhea Parsons are so good. They’re crisp on the outside and moist and flaky inside. They’re also perfectly seasoned, and might fool even the most omnivorous of eaters.
15. “Club” Rangoon
Source: “Club” Rangoon
Lauren Hartman’s “Crab” Rangoons are stuffed with carrots, vegan cream cheese, and a secret blend of ingredients that’s even tastier than the real thing. A crunchy golden shell encases a decadent, velvety filling that’s sure to put a smile on your face.
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