20+ Incredible Vegan 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.

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.

What it's made from varies by brand. Some use protein-rich legumes to mimic the flaky texture of fish. Others use soy for a meaty texture. Or, some use konjac, a root vegetable that's used to make zero-calorie foods like shirataki noodles and konnyaku, a bouncy, chewy cake that's used in Japanese cuisine.

Seaweed-Nori, Kelp or Dulse flakes

They are often used as a salt substitute, but are a great way to add some fishy flavor. And, BONUS, seaweed gives your food added nutrients.

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!

Trimethylaminuria (TMAU) is an uncommon condition that causes an unpleasant, fishy smell. It's also called "fish odour syndrome". Sometimes it's caused by faulty genes that a person inherits from their parents, but this isn't always the case. There's currently no cure, but there are things that can help.

In terms of appearance, fish mint belies its name. With beautiful white flowers and broad, heart-shaped leaves, the herb does not really remind one of fish. However, as one examines the plant closely, the distinct fish-like smell and taste of the leaves clarify the unusual name.

The key to that flavor is surimi, a seafood paste made from white fish, artificial and natural flavors, starch, sugar, and sodium. And the preferred white fish in this amalgam is Alaskan Pollock—the same variety most commonly utilized in frozen fish sticks and fast-food seafood sandwiches.

By that definition, a pescatarian is someone who chooses to eat a vegetarian diet, but who also eats fish and other seafood. It's a largely plant-based diet of whole grains, nuts, legumes, produce and healthy fats, with seafood playing a key role as a main protein source. Many pescatarians also eat dairy and eggs.

What do vegans eat instead of tuna? ›

Vegan Tuna doesn't have the same texture as regular tuna, but it's pretty close. I use a combination of shredded hearts of palm and chickpeas to replicate the flaky fish texture and it works nicely. Plus, the chickpeas add a nice dose of protein.

You might be surprised to learn that there is a portion of vegans who believe that consuming oysters and mussels does not contradict their commitment to a completely animal-free diet. This somewhat controversial subset of veganism even has its own name – ostroveganism, from the latin word 'ostrea' meaning oyster.

Usually, no. Most imitation crab found in the supermarket contains animal-based ingredients. However, some vegan brands exist, and there are several ways to make tasty alternatives at home. Read below to find out everything you need to know about this artificial crustacean!

Mind-Blown™ Vegan Shrimp is a plant-based seafood alternative designed to mimic the taste, texture, and appearance of traditional shrimp. It is crafted from a blend of vegetable and legume ingredients, including konjac powder, pea starch, and seaweed extract.

It's basically a very condensed broth infused with soy sauce -shoyu, tamari, or gluten-free Bragg's Liquid Aminos, dried mushrooms, seaweed, and a few garlic cloves. The broth is simmered and reduced, and flavors become very concentrated.

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).

By simmering together dried shiitake mushrooms, dried seaweed, coconut aminos, water, and salt, you can create a sauce that has a complex and rich flavor, similar to fish sauce.

To add a more seafoody-flavor, consider seasoning with kelp flakes, which are harvested from sea plants and have a nice level of brininess or add some kelp pickles, nori, sea beans (which taste like the ocean!) or a spoonful of seafood salad to your finished plant-based tuna dish, like a sandwich.