If you’re looking to replace fish, crab, lobster, etc., let me show you some vegan alternatives! Today I’m trying 2 vegan fish recipes from Sam (from It Doesn’t Taste Like Chicken), as well as discussing some other fish alternatives. Enjoy!
🌱 Sam’s channel:
🌱 Sam’s salmon recipe:
For this recipe, next time I would use a bit less beet (mine was 25g) and a bit less apple cider vinegar as well! (I will reduce to 1 TBL) My only other change would be to add a bit more nori (maybe 1 extra sheet) as I felt it could have had a bit more “fishy” flavor overall.
🌱 Sam’s crab cakes recipe:
For this recipe, I subbed the artichoke hearts for hearts of palm and it worked great! (But I’m sure artichoke hearts would work equally well, if not better! I will try that next time.) I also subbed vegan mayo for avocado, but next time I would use cashew cream! (I needed a couple TBL of water in this version, probably because of lack of moisture in the avocado.) I might also try this with a bit of caper brine in the mixture next time, but overall I loved it!
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✨ Some items from this vid you might find helpful!
Banana blossom:
Vegan mayo:
Nori (roasted seaweed) sheets:
🔺What to watch next!
Watermelon tuna:
Butcher box review (ft. Save da Sea smoked carrot salmon)
🐟 Fish alternatives:
Vegan shrimp:
Vegan crab:
Vegan lobster:
🍢 Tofu:
Salmon:
Fish fillets:
Fish sticks:
🦀 Banana blossoms:
🦞 Hearts of palm:
Lobster:
Calamari:
Lobster roll filling I made previously:
🍥 Lox/ Smoked Salmon:
My review of Save da Sea carrot lox:
Carrot lox recipe:
🍣 Tuna:
Avant Garde’s watermelon tuna:
Tomato tuna:
My review of watermelon tuna:
Tomato tuna sushi:
🛒 Store-bought options:
Gardein:
Save da Sea foods:
Happy veggie world:
Zeastar:
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Can’t wait to try the crab cakes, and the lobster rolls you made with the hearts of palm look amazing as well! Old bay seasoning would really work I think too. Wondering if anyone has tried “lobster mushrooms”? Sauce Stache did a video making lobster rolls with them and he was seriously mpressed…I’m going to research identifying them and go for a hike lol!
It doesnt tast zero like fish. No one will ever be able to realy make it tast like real fish and what so ever (fish, sea food, chiken, meat, etc). It look’s like but is so far of the real thing. Harts of palm of artichok, only have a mini texture of fish but doenst not tast like it ever if you put lots of seasoning to make it fishy.
Those crab cakes look delicious 🤗 I love that you work with what you have, it’s so much more realistic. I often get excited when I see a recipe I like and then don’t make if I’m missing one or two ingredients until I buy them and then usually forget what I wanted them for 😂 or then don’t have the motivation or same level of excitement to make it when I first saw recipe! 🥰
The first seafood substitute I made was the eggplant lox in the farm cookbook… and that recipe contributed to my love of eggplant ever since.
They also have a breaded tofu similar to Sam’s but I think hers is closest to the japanese recipe isobeyaki. And while most japanese people have told me that isobeyaki is mochi I have certainly seen recipes for it using tofu.
One of Lesley Downer’s japanese cookbooks has a mock eel recipe that’s also similar in ingredients to Sam’s salmon but the tofu is mashed instead of kept whole.
Martin Stidham has a Chinese cookbook that also has a mock eel in it but his is made from shitake mushrooms and is quite different in approach.
The Shandlers have a wheat gluten (seitan) cookbook with a section on sea wheat that includes recipes for clam chowder and so on. It approaches what is sold in cans as mock abalone in Chinese markets “chai pow yu”. (Also wheat gluten) Although having made Chai Pow Yu from scratch using the Chinese recipe I don’t think they are exactly the same.
Many of the seafood substitutes I see in Asian markets are made from konjac which I think is a special variety of yam. It’s also what shirataki noodles are made from which are notoriously fishy smelling.
Another Chinese mock fish is made from mashed taro root that is cooked like a hash brown. I’ve seen this in restaurants shaped like a fish and decorated with almonds and olives to look like scales. Eileen yin Fei lo has a cookbook with a recipe that I have done.
When I worked on New York there was a place near Tompkins sq park called dojo that made slabs of fried tofu with hijiki sewn through the middle and was kind of fishy.
Of course there are a whole range of sushi dishes that combine nori or thin marinated tofu with fermented rice and has much of the feeling of seafood from the seaweed.
In Scotland and Ireland they also cook with seaweed but mostly as a thickener for the gelatinous qualities… The most famous Irish seaweed has an Irish name: carrageenan.
Your option are made to resemble fish options, but are far from the real thing… very far.