15+ Vegan Fish & Seafood Recipes (2024)

FAQs

How to make vegan food taste like seafood? ›

Make vegan seafood with king oyster mushrooms, oyster mushrooms, and shiitake mushrooms. Also consider using canned hearts of palm, banana blossoms, jackfruit, and artichoke hearts. To mimic the taste and texture of seafood dishes, use chickpeas, watermelon, tomato, and carrots.

Seitan is a good basis for plant-based fish fillets and fish burgers. Due to its fibrous consistency, jackfruit is another ideal fish alternative. Depending on the seasoning, it can be used to prepare vegan fish cakes or fish fillets.

Of course, sea vegetables like nori, kelp, wakame, dulse, and other types of seaweed and algae are a quick and effective way to get a distinct flavor of the sea. And when you balance these ingredients in various ways, you can achieve that distinct fishy flavor and texture without any fish involved!

What's seaganism? Pretty much exactly what it sounds like—a vegan diet augmented by the occasional piece of seafood. It's distinct from pescetarianism in that it doesn't involve dairy or eggs. So no need to hold the tuna in your tuna salad, but you'll need to swap in Veganaise (or Fabanaise!) for traditional mayo.

Other ingredients brands often use to make vegan shrimp include soy or pea protein, which is often flavored with seaweed. At home, DIY vegan shrimp recipes often call for ingredients like hearts of palm, tofu, or oyster mushrooms.

Marinated Tofu

With its spongy texture and general lack of flavor, tofu is a bean curd mixture pressed and designed to soak up and enhance whatever flavor you may desire at the moment, making it a fantastic fish substitute.

Vegan tuna or chickpea tuna is an easy, fun, and tasty recipe that uses mashed chickpeas and a few other simple ingredients to recreate the texture and flavor of tuna salad. You can expect a savory umami-packed flavor with a touch of brininess and tanginess pleasantly reminiscent of the sea without being fishy.

A pollotarian diet is a type of semi-vegetarianism in which chicken is allowed, but red meat and pork are not. Some pollotarians may also include eggs and dairy in their diet. Those who eat fish and seafood are considered pesce-pollotarians.

If there was one spice that was synonymous with seafood, it's Old Bay. It's a must for any seafood boil and highlights the flavor in all shellfish. Shake it over the shells liberally and dig in.

People with TMAU give off an unpleasant nauseating odor that people describe as smelling like rotten fish. The odor may be body odor, bad breath (halitosis) or strong-smelling pee. Sometimes, people only notice TMAU symptoms when the person who has the condition sweats or is experiencing stress.

Why is it so hard to make vegan fish? ›

“Fish has a very special texture,” says Atze Jan van der Goot, a food process engineer at Wageningen University & Research in the Netherlands. Most cuts of fish actually contain several layers of short-fiber muscle, which are held together with thin bands of connective tissue and fat.

The omega-3 fats found in fish have powerful anti-inflammatory effects and may benefit health in many ways when consumed in large doses. Plant-based diets are high in anti-inflammatory and antioxidant agents, such as flavonoids.

Yes, absolutely! Rice is a common grain in all cooking and has a significant place in the plant-based world too. Some rice dishes may not be suitable for vegans though, so if you're eating out or following a recipe make sure there are no meat, fish or other animal products being used before you tuck in!

That's why a vegan diet avoids all animal products, including meat, eggs, and dairy. People choose to follow a vegan diet for various reasons. These usually range from ethics to environmental concerns, but they can also stem from a desire to improve health.

Vegan meat flavour can be generated by thermally treating raw materials such as yeast extract or hydrolysed vegetable protein (Lin et al., 2014; Wu and Cadwallader, 2002a). Flavour is a crucial sensory attribute of food products, just like texture and aroma (Kumar et al., 2017).