Top Vegan Fish Recipes Without the Fish

Top Vegan Fish Recipes Without the Fish

Word Count: 1522

Time to Read: 8 minutes

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Over the last ten years, there’s been a 360% rise in veganism (approximately). So the demand for tasty vegan food has never been higher- which is why we’ve written this blog post on delicious vegan fish alternatives.

When you turn vegan, fish can be one of the most difficult things to give up. So we wanted to share with you a few of our favorite vegan fish recipes.

So without further ado, let’s dive on in.

Vegan Fish and Chips

It really doesn’t get much better than this. Trust us; if you’re new to veganism this vegan fish recipe certainly won’t leave you longing for any kind of animal produce!

There’s nothing more divine than slicing open one of these crispy faux fish fillets.

They’re just delicious, and the combination of the ‘fish’ with chunky homemade chips and a squeeze of lemon juice is impeccable.

The below recipe should produce two servings of this culinary delight.


Here’s a list of everything you’ll need to cook this dish:

  • One cup of flour
  • One cup of cornstarch
  • One teaspoon of dill
  • One teaspoon of onion powder
  • One teaspoon of old bay seasoning
  • One teaspoon of salt
  • 10 ounces of beer
  • One large potato (washed).
  • One and 1/2 teaspoons of Ener-G, whisked with five tablespoons of water and one sheet of ground nori (so it’s powdery in consistency)
  • One block of firm tofu cut in half.
  • Vegetable oil

Now let’s move onto whats needed to put this vegan fish and chips on the table…


  1. Grab a medium-sized bowl.
  2. Combine the flour, cornstarch, and seasoning.
  3. Next, pour the beer into the bowl and mix the batter. Keep doing this until there aren’t any lumps.
  4. Now, cover the bowl with tin foil and leave in the fridge for roughly three hours.
  5. When this time’s passed, pour a generous amount of vegetable oil into a saucepan and heat it using medium-high heat.
  6. While you’re waiting for the oil to warm up, you can start slicing the potato, thinly.
  7. To check whether the oil’s hot enough, dunk one slice of potato halfway into the oil (using tongs). The oil should immediately bubble up around the potato. If the oil doesn’t do that, wait a little longer until it does.
  8. We recommend only frying ten potato slices in one go. So when you’re ready, slowly insert the potato into the oil (one at a time) Leave them in the oil for around five minutes, the fries should turn a golden brown color.
  9. Remove the potatoes from the oil using heat-resistant tongs and allow them to drain on a paper towel, and sprinkle with salt (optional).
  10. Now you need to focus on preparing the fake fish filets. Take your first piece of tofu and dunk it into the Ener-G/nori mixture, and then dip it into the batter, immediately after. Be sure to coat the ‘fish’ fillets liberally in the mix.
  11. Then, straight after this put the ‘fish’ into the hot oil and fry until golden brown. This should take roughly two or three minutes. Remove the tofu from the oil and place on a paper towel to drain.
  12. Repeat steps 10 and 11 for the other piece of tofu.
  13. Now plate up this tasty dish alongside the potato slices, a lemon wedge, vinegar, and some vegan tartar sauce.

If you want to make a vegan-friendly tartar sauce, all you need do is mix equal parts relish and Vegenaise together.

Then, voila- you’re done! All that’s left to do is enjoy your vegan fish!

Grilled “Fish” Tacos

These vegan fish tacos are super yummy, just talking about them gets our mouths watering!

The recipe below should be enough to make between four and six servings.


Here’s a list of all the foods, herbs, and spices you’ll need to create these ‘fish’ tacos.

  • Two 14-ounce blocks of extra-firm tofu
  • One cup (plus two extra tablespoons) of fresh lime juice.
  • Two teaspoons of seaweed powder
  • Two teaspoons of chopped fresh cilantro
  • 1/4 teaspoon of ground chipotle
  • 1/2 teaspoon of salt
  • Pepper Oil
  • 1/4 cup of vegan sour cream
  • 1/4 cup of vegan mayo
  • Hot sauce
  • 12 six-inch soft corn tortillas
  • Two cups of finely shredded green cabbage
  • Two medium sized tomatoes
  • Four diced scallions

Now for the nitty-gritty of how to make this dish.


  1. Cut both blocks of tofu in half (the side of your knife should be parallel with the shorter sides of the tofu).
  2. Then cut these halves into thirds- you should now have 12 ‘fish fillets.’
  3. Now, mix one cup of lime juice, the seaweed powder, and two teaspoons of cilantro, the chipotle, salt, and a pinch of pepper.
  4. Now put this mixture inside a zip-top bag, alongside the tofu.
  5. Next, you’ll need to make sure all of the tofu’s thoroughly coated. Be sure to squeeze the bag to get rid of as much air as possible. Now, put the bag in the fridge and leave it to marinate between one and four hours.
  6. After the tofu’s marinated, heat your grill (which should already be lightly oiled) over medium heat.
  7. Take the tofu out of the zip-top bag and put them on your preheated grill, and leave it there for roughly six to eight minutes.
  8. When the tofu starts to brown, flip it over and cook for the same amount of time on the opposite side.
  9. While the tofu’s cooking, combine the lime juice, the vegan sour cream, and mayonnaise, as well as a couple of dashes of hot sauce.
  10. You can also use this time to warm your tortillas.
  11. Now, move the tofu fillets over to a chopping board, and cut them into thirds lengthwise.
  12. To serve, add three pieces of tofu to each tortilla and sprinkle cabbage, tomato, and scallions.

Now sit back, relax, and enjoy your tasty dinner!

Vegan-Friendly Crab Cakes

We’re sure you’ll love these crabless ‘crab’ cakes. They’re fabulously light, delicious, and look astoundingly similar to the ‘real’ thing. You would never guess that this is a vegan fish alternative!

This recipe should be enough to make ten cakes.


Here’s everything you’ll need to make this fabulous supper.

For the horseradish and dill tartar sauce:

  • Two-thirds of a cup of vegan mayonnaise
  • Three teaspoons of horseradish
  • One tablespoon of lemon juice
  • One tablespoon of chopped dill
  • One-quarter teaspoon of ground pepper

For the crabless ‘crab’ cakes:

  • Two cups of marinated artichoke hearts
  • One-quarter cup of diced chopped shallots
  • One-half cup of diced celery
  • Two tablespoons of liquid from the marinated artichokes.
  • One teaspoon of lemon juice.
  • One-half cup of chickpea flour
  • Two teaspoons of coconut sugar
  • One teaspoon of old bay seasoning
  • One-quarter teaspoon of ground pepper
  • One-quarter teaspoon of salt

For the batter:

  • One-quarter cup of chickpea flour
  • One-quarter cup of multigrain breadcrumbs
  • One-half cup of almond milk
  • One-half cup of vegetable oil

Now, let’s get to the good part…


  1. Grab a small mixing bowl.
  2. Throw together all the ingredients for the tartar sauce and mix them all up.
  3. Then cover the bowl with tin foil and leave in the fridge until you’re ready to serve.
  4. Now, drain the marinated artichokes and keep behind two tablespoons of the liquid and set them aside.
  5. Next, dice the artichoke hearts and place in a large mixing bowl.
  6. Add the rest of the ingredients for the ‘crab’ cakes into the bowl and combine them with a fork.
  7. Now, heat one and a half cups of vegetable oil in a large skillet, around 350-375F.
  8. Next, place the chickpea flour in a bowl, and the breadcrumbs in a separate shallow dish, and the almond milk in another separate bowl.
  9. Now, scoop up one-quarter of a cups worth of artichoke mixture, and form a patty.
  10. Place the patty in the chickpea flour and coat all sides evenly.
  11. Then, dunk it into the almond milk, followed by the breadcrumbs. Be sure that you coat the ‘crab’ cakes evenly.
  12. Carefully, place two or three breaded cakes into the hot oil, and fry for approximately three or four minutes (turning them over halfway through). They should turn golden brown
  13. Finally, you can now carefully remove the cakes from hot oil and place them on a paper towel to drain away any excess oil.

All that’s left to do is to tuck into this wonderful vegan fish dish. We recommend serving these ‘crab’ cakes immediately, alongside vegan-friendly tartar sauce.

Did You Enjoy These Vegan Fish Recipes?

If you liked the look of these vegan fish recipes then you’ll love our meal plans. If you’re new to veganism this is a really simple way of easing yourself into this new way of life.

Alternatively, you might want to check out some of our other dinner recipes. Over there you’ll find everything from soups, to pasta dishes, and everything in between.

Or, if you’re on the hunt for some tasty snacks, we’ve got you covered. We especially love the muffin recipes- utterly delicious, and healthy too!

About the author

Julia Ott
Hi! I'm Julia and I'm a vegan recipe inventor, furniture collector and mum to a little boy. I've been a vegetarian for 25 years, and a vegan for 4. I spend all of my spare time visiting farmers markets, searching for antiques at flea markets and cooking up a vegan storm in the kitchen! I co-founded to make the world a better place.

Want to try a vegan diet?

We created a meal planner app to help you! Get your fresh customized meal plan full of delicious, quick, budget friendly, healthy recipes.