8 Delicious Vegan Fish Recipes For Your Kids
The prediction that our oceans may be fishless by 2048 due to overfishing, pollution, and loss of biodiversity is one of the scariest statistics we have heard in recent years. Given that 90% of the world's wild “fish stocks” are fully exploited due to overfishing, it's time to reverse the trend and stop viewing fish as an endless source of food and leave them in the ocean.
However, there are many inventive ways to substitute fish and seafood with plant-based ingredients that are healthier for you and the environment, so we don't have to give up our favourite dishes like fish and chips, fishcakes, or salmon bagels.
Here are some of our favourite vegan fish recipes for seafood and fish that taste and look authentic.
What Is Vegan Fish
A vegan diet is a manner of eating that forbids consuming any products connected to or derived from animals, including meat. Eggs, milk, pork, poultry, fish and seafood are prohibited foods in a vegan diet. Eat a vegan substitute for fish if you like the flavour of fish but wish to adhere to a strict vegan diet. Vegan fish is a fish substitute made without the use of any animal ingredients but with the same flavour, appearance, and texture as real fish.
Vegan fish that is cooked commercially typically comprises liquidized wheat protein thickened with a natural starchy thickener, including crushed whole grains or finely chopped edible seaweed. The mixture can be flavoured by adding ingredients like salt, soy sauce, or mirin, a rice wine. It can then be moulded into forms that resemble fish fillets in size and appearance.
In addition to being produced at home, vegan fish can also be purchased commercially. Tofu may serve as the dish's textural base in homemade versions before adding flavourings. A substance called tofu is created by combining soybeans with liquid to create a flexible mass that is then shaped into blocks or sheets.
Tofu doesn't have a unique flavour, but amateur cooks can give it fishy by mixing it with kelp granules. Tiny particles of edible seaweed called kelp granules can have a salty flavour that may make vegans think of fish.
Vegan Fish Recipes
1. Vegan Tofu Fish & Chips
Tofu is used to create the “fish,” cooked in a handmade beer batter and rendered flaky and flavourful using a specific technique.
Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Servings: 4
- Naked Tofoo: 280 g
- Olive oil: 3 tablespoons
- Peas: 300 g
- Vegan crème fraiche: 3 tablespoons
- Potatoes such as King Edward: 800 g
- Plain seasoned flour: 1 tablespoon
- Self-rising flour: 100 g
- Dried seaweed, crumbled: 1 teaspoon
- Vegan ale: 100 ml
- Oil for deep frying
- Set the oven's temperature to 200°C/180°Fan Gas 6. Pat the Tofoo dry after draining. Peel the potatoes, then chop them into chips. Boil the chips for 5 minutes in a large saucepan of lightly salted water, drain thoroughly, and then toss with the extra virgin olive oil.
- Spread out onto a nonstick baking sheet, and bake for 30 minutes, flipping the pan halfway through. The peas should be cooked for 5 minutes in boiling water, drained, and added to a food processor along with the crème Fraiche.
- Blitz until fully blended while the chips are cooking. Gentle heating Slice the tofu into four slabs, then sprinkle with the seasoned flour. In a pan, heat around 8 cm of oil to 180°C. A piece of tofu should be carefully lowered into the hot fat, dipped in the batter to coat it evenly, and cooked for 2 to 3 minutes, or until golden and crispy. Repeat with the remaining three pieces.
- With lemon wedges as a garnish, serve cooked fish with chips and a spoonful of peas.
2. Vegan Fish Fillets
Fish fillets that are vegan and flaky! It's undoubtedly the most accurate fish substitute I've ever tried! Hope your kids will love them all very much.
Prep time: 15 minutes | Cook time: 5 minutes | Total time: 20 minutes | Servings: 2
- TVP slices: 8 pieces
- Vegan nuoc mam: 1 tablespoon
- Sugar: 1 teaspoon
- Onion powder: 1 teaspoon
- Ground black pepper: ¼ teaspoon
- Dried dill: ¼ teaspoon
- Garlic: 2 cloves
- White vinegar: ¼ teaspoon
- Dulse flakes rehydrated, optional: 2 teaspoon
- Mushroom seasoning optional: ¼ teaspoon
- Cornstarch: ¼ cup
- Nori sheet: 1
- Place the TVP slices in a sizable bowl or plate, then pour boiling water over them. Wait until the TVP is tender, which should take around 20 minutes. The TVP slices can also be soaked in the refrigerator for an entire night.
- Slices of TVP should be drained and squeezed to extract as much water as possible. Add the vegan nuoc mam, sugar, onion powder, black pepper, dried dill, garlic, vinegar, dulse flakes, and mushroom seasoning (if using) to the food processor after transferring.
- 15–30 seconds, or until flaky paste forms, should be processed (a bit like flaked tuna). A few more seconds are processed after adding the cornstarch. When you squeeze the mixture between your hands, you want it to stay together but still feel crumbly.
- Cut your nori sheet into two 5×2½-inch rectangles to a thickness of ½ inch, and press half of the mixture onto each nori sheet. Firmly press it down.
- In a nonstick skillet, heat 2 tablespoons of oil. With the nori sheet facing down, add your fish fillets to the skillet once it's hot using a spatula. For 3 to 4 minutes or until the nori sheet is crisp and shallow-fry. Then flip the fillets over and cook them for 3 to 4 minutes.
- Serve immediately with steamed rice, sautéed vegetables, and your favourite sauce on the side. I suggest cooking your fish fillets in your sauce for a couple of minutes to add extra flavour.
3. Vegan Tuna Sushi Bowl
The vegan tuna sushi bowl is constructed with tomato-based plant-based tuna and all your favourite poke bowl ingredients, including spicy mayo.
Prep time: 30 minutes | Cook time: 15 minutes | Total time: 45 minutes | Servings: 2
Ingredients For The Tomato Tuna
- Roma tomatoes: 3
- Soy sauce: 30 ml
- Freshly grated ginger: 15 g
- Toasted sesame oil: 15 ml
- Sriracha: 15 g
- Lime juice: 5 ml
Ingredients For The Sushi Rice
- Uncooked sushi rice: 240 g
- Rice vinegar: 30 mL
- Sugar: 1 tablespoon
- Salt: ½ teaspoon
Ingredients For The Fillings
- Avocado: 1
- Cucumber: ½
- Carrots: 2
- Nori, pickled ginger, wasabi, fried onions.
- Vegan mayonnaise: 2 tablespoons
- Sriracha: 2 teaspoons
- Each tomato should have a little “X” shaved off the bottom. When the skin starts to peel off, drop it into a kettle of boiling water for just 10 seconds and remove it. Place tomatoes right away in a dish of ice water. The skin ought to simply peel off! Cut into bite-sized pieces after being cut in half, the seeds and interiors removed. Place in a basin. Drizzle the tomato with soy, ginger, sesame oil, sriracha, and lime juice.
- Allow marinating for at least 30 minutes after tossing to coat. Meanwhile, make your sushi rice. Rice should be combined with a cup of cold water, then heated on high until the water boils. Turn the heat to a low simmer, cover, and cook for 15 minutes.
- While preparing the remaining ingredients, remove from the heat and allow rest. Salt, sugar, and rice vinegar should all be combined. This should be mixed into the rice just before serving. Slice or chop your fillings very finely. Sriracha and mayonnaise are mixed. Each serving dish should contain rice, then fillings, and tomato tuna should be added.
4. Vegan Tofu Fish Sticks
Kids' favourite fish sticks don't have to be made from actual fish. Tofu and seaweed flakes can be used to make a homemade vegetarian fish alternative.
Prep Time: 5 Minutes | Cook Time: 40 Minutes | Total time: 45 minutes | Servings: 6
- Extra-firm tofu pressed: 2 blocks
- Soy milk: ¼ cup
- Soy sauce: 2 tablespoons
- Lemon juice: 2 tablespoons
- Breadcrumbs: 1 cup
- Nori seaweed, crumbled: 2 tablespoons
- Lemon pepper: 1 teaspoon
- All-purpose flour
- Set the oven to 375°F. Tofu should be cut into strips and thoroughly floured. Whisk the soy milk, soy sauce, and lemon juice together in a pie plate or shallow basin. Combine the breadcrumbs, nori seaweed, and lemon pepper in a different bowl or pie plate.
- Tofu should be thoroughly coated in breadcrumbs after being carefully dipped in the soy milk mixture. Turning once during baking will ensure the food is crispy and golden brown. Alternately, pan-fry in a bit of oil on both sides.
5. Carrot ‘Salmon’ & Vegan Cream Cheese Bagel
The cheese provides a beautiful richness, while the capers and dill give this vegan smoked salmon bagel a taste of the sea without cruelty. The ideal meal when you're feeling fancy is this vegan bagel.
Prep time: 60 minutes | Cook time: 5 minutes | Total time: 65 minutes | Servings: 6
Ingredients For The Carrot Salmon
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Capers from a jar: 1 tablespoon
- Brine from capers: 1 tablespoon
- Liquid smoke: 1 teaspoon
- Carrots: 4 medium
- Fresh dill: ½ cup
- Nori: ½ large sheet
- Pinch of salt
Ingredients For The Vegan Cream Cheese
- Raw cashews: 250 g
- Garlic clove: 1
- Nutritional yeast: 2 tablespoons
- Lemon juice: 1 tablespoon
Ingredients To Serve
- ● Bagels: 4
- ● Rocket
- While you complete the following procedures, transfer the cashews to a small bowl, cover them with hot water from the kettle, and set them aside to soak. To prepare the marinade, roughly slice the dill and tear the nori into small pieces using scissors. Combine the dill, nori, lemon juice, olive oil, capers, caper brine, liquid smoke, and a dash of salt in a big flat-bottomed dish. To blend, stir.
- The carrots should be peeled into wide ribbons with a peeler before being added to boiling water in a pot over medium-high heat. Cook the carrots for 3 to 5 minutes or until they are tender.
- The carrots should be drained, rinsed in cold water, and added to the marinade. Stir until the carrots are evenly covered.
- Stir thoroughly to coat the carrots in the marinade evenly, then put aside for at least one hour or overnight to allow the flavours to permeate the carrot.
- In the meantime, make the cream cheese by combining the cashews, nutritional yeast, garlic, lemon juice, a healthy amount of salt, and 100ml (3.4 fl. oz) of water in a powerful blender or food processor. Transfer to a bowl, cover, and chill for at least 30 minutes after blending until smooth.
- The bagels should be split in half and toasted till golden brown when you're ready to serve. Then, after liberally spreading the cream cheese over the bottom half of each bagel, top with the carrot “salmon.” Finally, top with a few rockets leaves before adding the top half of the bagel.
6. Vegan Calamari
You can make vegan calamari out of king oyster mushrooms with a bit of deft slicing and cutting!
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 20
Ingredients For The Mushrooms
- King oyster mushrooms: 3 to 4
- Lemon wedges, as a garnish: 2
- Tartar sauce for dipping
- Finely chopped parsley as garnish
- Vegetable oil for frying
Ingredients For The Batter
- All-purpose flour: ½ cup
- Cornstarch: ½ cup
- Ground cayenne pepper: ⅛ teaspoon
- Smoked paprika: ⅛ teaspoon
- Garlic powder: ¼ teaspoon
- Sea salt: 1 teaspoon
- Black pepper: 1 teaspoon
- Slice the width of the mushroom stems into ⅛- and ¼-inch rounds. The mushroom tips should be saved for later purposes. Use a ½-inch round cookie cutter or the rounded end of a metal piping tip to make holes in the center of each oyster mushroom round, depending on the thickness of your oyster mushroom stems.
- Additionally, you'll batter and fry the punched-out inner rings. After using the deep-frying technique in the video above, you can deep fry in a deep fryer or a big flat-bottomed saucepan. You can more easily separate the mushroom bits in this manner. If using a pot, pour enough oil to cover the bottom by at least 2 inches. Before frying the mushrooms, ensure the oil is heated to 350°F.
- To prepare the batter, mix the all-purpose flour, cornstarch, cayenne, smoked paprika, garlic powder, sea salt, and ground pepper in a medium bowl until thoroughly blended. As you mix, gradually add the club soda to create a pancake-like batter. To get this consistency, you might not need the entire 1 cup of club soda. It should adhere firmly to the mushroom pieces and not run off too much.
- Add half of the mushroom pieces to the batter in batches, tossing them with your hands to coat them evenly. Then, gently add a few pieces at a time to the frying oil after tapping out the excess. To prevent the mushroom bits from sticking together while fried, use a wooden spoon or chopstick to separate them.
- Flip the pieces over and fry the opposite side for approximately 2 minutes more when they float to the surface in about 2 minutes. The overall time needed to achieve a lovely golden brown colour should be 4 to 5 minutes.
- Transfer the fried mushrooms to a baking sheet or a sizable plate coated with paper towels with a slotted spoon. Continue until every last bit of fried mushroom is cooked. Just before serving, squeeze some lemon juice over the vegan calamari. For dipping, use either a pre-made vegan tartar sauce or the tartar sauce from the hot-for-food cookbook.
- Additionally, regular shrimp cocktail sauce is vegan-friendly, or you can make your own by blending ketchup and horseradish. That is all it is, at least. If you want to, add a little garlic and lemon juice.
7. Vegan Filet-O-Fish Burger
This burger is a healthier version of my famous “fish and chips” recipe from YouTube. The “fish” component is a gluten-free, oil-free preparation. It can be put on gluten-free bread or served with a salad. Make sure you try the tartar sauce as well!
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 4
- Extra firm tofu: 14 oz
- Breadcrumbs: ⅓ cup
- Finely crushed oyster crackers: 1 cup
- Kelp granules: 2 tablespoons
- Vegan egg: 1
- Canola oil or other high-heat oil: 2 cups
- Buns: 4
- Vegan American cheese: 4 slices
- Vegan mayonnaise: ¾ cup
- Sweet relish: 2 tablespoons
- Lemon juice: 1 tablespoon
- Lemon zest: ¼ teaspoon
- Salt: ¼ teaspoon
- Freshly cracked pepper: ¼ teaspoon
- Onion powder: ½ teaspoon
- The components for the tartare sauce should be combined, covered, and refrigerated for at least an hour.
- Warm the canola oil in a sizable skillet with a heavy bottom and medium-high heat. While you prepare the remaining ingredients, let them heat up to a comfortable temperature.
- Next to the skillet, place a baking rack over a baking sheet. Turn the tofu block on its side, cut the lengthwise pieces down the middle, and then cut those pieces again to create four equal tofu slabs.
- Put ½ cup of vegan egg in a small yet large enough dish to immerse the tofu.
- Mix the kelp, breadcrumbs, oyster cracker crumbs, and ¼ teaspoon of salt on a large plate. When your oil is hot, dip the tofu in the vegan egg, then dip it in the kelp mixture, pressing the breadcrumbs firmly but gently on all sides. Repeat with one more piece of tofu in the oil. (Only fry two pieces of tofu at a time; any more will cause the oil to cool too much, the tofu to absorb a lot of oil, and make the dish way too oily.)
- Fry for two minutes, flip, and then fry for another two minutes before removing and placing on a baking rack to drain. Repeat with the other two tofu slices. Build your sandwiches by placing a slice of cheese, a slab of tofu, and a little tartare sauce on the bottom bun.
8. Tuna Salad Sandwich
Chickpeas are a fantastic alternative to tuna in this sandwich. You may also use sliced vegetables like bell pepper and cucumber as scoopers, or you could serve this in lettuce wraps.
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 3
- Chickpeas: 14 oz
- Vegan mayo: ¼ – ⅓ cup
- Celery: ¼ cup
- Garlic powder: ¼ – ½ teaspoon
- Himalayan salt & cracked pepper, to taste.
- Dash of cayenne, optional
- Chickpeas should be rinsed and drained before being placed in a medium-sized basin and roughly mashed with a fork or potato masher until the required consistency is achieved. Mix well after adding the other ingredients; feel free to add more if you like.
- Alternatively, you can start with the beans in a food processor, pulse a few times, then add the additional ingredients and pulse until the desired consistency is reached.
- Serving suggestions: Cool or room temperature.
Fish farmed with antibiotics to survive in overcrowded ponds and filthy enclosures or fish from the sea loaded with microplastics are both highly unhealthy options. Of course, fish also experience pain. We should avoid eating fish and seafood and stick with the vegan versions. Don’t miss out on trying these vegan fish recipes. These fantastic vegan fish recipes will amaze your kids!
I trust you enjoyed this article about the 8 Delicious Vegan Fish Recipes. Please stay tuned for more blog posts to come shortly. Take care!
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