Something Fishy: Vegan Seafood Substitutes + Recipes
Craving seafood? We have some great vegan options in your local grocery store—here are a few of my favorites.
I’ve never had an actual crab cake so I can’t speak on their authenticity, but these are really tasty. My non-vegan family keeps these on hand at all times because they like them so much. Lookout for them in the freezer aisle of your local grocery store.
Another great option. These are larger and make a great vegan fish sandwich. They can get a little greasy so I do suggest frying them in as little oil as possible. They’re delicious with some homemade vegan tartar sauce (recipe below).
I didn’t grow up eating tuna but I would’ve love it if it tasted like this. Good Catch’s tuna comes in Mediterranean (my favorite), Oil & Herbs, and plain flavors and can be found in the canned tuna section of many Whole Foods.
Honorable Mentions
Here are a few brands that make other vegan fish products. They’re not my personal favorites but they’re fairly popular and definitely fill a need. These also may be a bit harder to find. Be sure to visit their website for retail locations and options for online orders.
Sophie’s Kitchen - Vegan Fish Fillet
All Vegetarian - Vegan Shrimp
Vegan Zeastar - Sashimi No Tuna
Smoked Carrot Lox Recipe
If you’d like to get creative, here’s a carrot lox recipe from Sweeter Than Oats that I really enjoyed. If you don’t have muslin, feel free to add the seaweed directly to the water you’ll just end up with pieces of seaweed on the carrots (which may be delicious).
Equipment
Spiraliser or Vegetable Peeler
Muslin square
Ingredients
1 large Carrot washed, not peeled
Cooking Broth
1 tablespoon seaweed dried, of your choice (I like wakame)
1 teaspoon soy sauce
½ teaspoon smoked paprika
2 cups Water
1 teaspoon maple syrup
1 teaspoon salt
Marinade
1 tablespoon canola oil
1 lemon juice
1 grind of black pepper
1 sprig dill
1 teaspoon capers
Instructions
Using your spiraliser, or vegetable peeler, carefully cut long thin strips of the carrot.
Place your carrot in a pan and cover with the water.
Place the seaweed into the square of muslin, tying into a little parcel and dropping in with the carrot.
Add the maple syrup, paprika, soy sauce and salt.
Bring the pan up to a gentle simmer and let the carrot gently bubble away for 10 minutes in its transformative broth.
After 10 minutes, turn off, cover with a lid and leave to cool. Drain, discarding the seaweed.
Spread the smoked carrot onto a paper towel, letting it dry thoroughly.
To marinade the carrot
Place your carrot into a small bowl with the capers, black pepper, dill and drizzle over the oil. Toss gently, store in an airtight container, and leave to chill overnight at a minimum.
Serve over toast with vegan cream cheese, salad greens, or eat it plain.
Vegan Tarter Sauce
1/2 cup store-bought vegan mayo
2 tsp dijon mustard
1 Tbsp lemon juice
2 Tbsp store-bought relish
2 Tbsp finely diced shallot
1 pinch each sea salt and black pepper
Mix all ingredients together until well combined. Taste and adjust for flavor.