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5 Vegan Fish-Free Recipes (In Honour of Seaspiracy!)

For today’s recipes, I decided to share these 100% fish-free recipes in honour of the recently released Netflix documentary — Seaspiracy! Check out the video below to watch and don’t forget to scroll down for the written recipes~

Today’s vegan fish-free recipes are inspired by Seaspiracy — the documentary on Netflix that exposes the harmful effects of aquaculture to the oceans and all sea life. If you’re one of the people who are deeply touched by the message behind this film, then one of the things you can start doing to support this is to begin to reduce and eventually eliminate fish and seafood from your diet (that is if you’re not vegan yet). 

To help you with this, I’ve compiled FIVE easy recipes that normally use fish and used vegan-friendly ingredients to make them 100% fish-free! Delicious, easy-to-make, and not one fish was harmed in the process. Yay! 

Say hello to the my (1) Roasted Pepper Nigiri — a sushi-inspired recipe that uses roasted peppers; (2) Vegan Hearts of Palm Ceviche — inspired from a South American dish which normally uses  marinated raw fish or seafood; (3) Vegan Tuna Salad — made of chickpeas (a Cheap Lazy Vegan staple); (4) Vegan Scallops — using king oyster mushrooms; and (5) Creamy “Scallop” Sushi — another sushi recipe using a mixture of  king oyster mushrooms and tofu.

A little personal story…

When I first started what I call my “vegan journey”, I began by cutting out land meat. Then about a month later, I cut out dairy and eggs. But the last thing for me to give up was FISH. I know that is the case for a lot of people as well. Our marine animals seem to be largely ignored, possibly because of the fact that they are all the way in the ocean so it doesn’t seem as close to home or because they are very different from us that it’s easy to ignore their suffering. 

Anyway, I love that Seaspiracy brings about such an important topic that is often ignored or overlooked when it comes to our environment but also animal rights. I really hope that you take the time to watch the film, if you haven’t already! 

Excited for the vegan fish-free recipes? Don’t forget to watch the video linked above and to scroll down below for the written recipes!

Roasted Pepper Nigiri Sushi

Ingredients:

  • Bell peppers (however many you want to roast)
  • For one serving of sushi:
    • 1 cup of cooked sushi rice
    • 1 tbsp rice vinegar
    • 1 generous pinch of salt
    • 1 generous pinch of sugar
  • Optional: jalapeño slices for garnish

Instructions:

  1. Preheat the oven to 400°F.
  2. Cut up bell peppers in half, taking the seeds out in the process. 
  3. Place peppers onto a baking sheet and roast in the oven for 50 minutes to an hour.
  4. While the peppers are roasting, cook the sushi rice if you haven’t yet.
  5. Once sushi rice has cooked, scoop 1 cup of it into a bowl and season with vinegar, salt, and sugar. Mix and set aside to cool. 
  6. Once the peppers have roasted, take out of the oven and peel off the skin.
  7. Cut into long shapes (see example in the video). 
  8. To assemble, shape rice into little oval shapes and drape the sliced peppers over it (see example in the video).
  9. Top each with a slice of jalapeño and eat with soy sauce. Enjoy!

Vegan Hearts of Palm Ceviche

Ingredients:

  • 1 can hearts of palm
  • 2 cups tomatoes, chopped into small pieces
  • 1/4 cup cilantro, chopped finely
  • 1/4 red onion, diced
  • 1/4 of jalapeño, diced
  • ½ avocado, cut into small pieces
  • juice of 1/4 lime 
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions:

  1. Chop hearts of palm into smaller pieces and add into a large mixing bowl.
  2. Chop tomatoes, red onion, jalapeño, and cilantro. To make your life easier, you can use a food processor for this. 
  3. Add all ingredients into the bowl and mix. 
  4. Add in lime juice and avocado. Mix well. 
  5. Serve with crackers or tortilla chips, or store in a tightly sealed container for up to 3-4 days. Enjoy!

Vegan “Tuna” Salad

Ingredients:

  • 1 stalk celery
  • 1/4 red onion
  • 1 can chickpeas, drained & rinsed
  • 1/4 tsp kelp powder
  • 1/4 black pepper
  • 1 tbsp dijon mustard
  • 2 tbsp vegan mayo
  • Chopped cilantro or green onion for garnish

Instructions:

  1. Chop onion and celery into chunks and place into a food processor and process until finely chopped. Transfer into a large mixing bowl.
  2. Process chickpeas until mashed and place in the same mixing bowl.
  3. Add in kelp powder, black pepper, dijon mustard, and vegan mayo. Mix until well-combined. 
  4. Eat on top of toast, crispy rice cakes, or on anything you like! Top with cilantro if desired. 
  5. Enjoy!

Vegan Scallops

Ingredients:

  • 2 king oyster mushrooms
  • 1 tbsp vegan butter
  • Splash of lemon juice
  • 1/2 tsp garlic powder
  • Salt to taste

Instructions:

  1. Cut off the head and bottom part of the king oyster mushrooms (save the head to use for the following recipe or another recipe). 
  2. Cut the middle part into 1 1/2-inch pieces (see video for visuals) and make criss cross markings on each of the mushroom pieces.
  3. Heat vegan butter on a frying pan and cook each mushroom piece until they turn golden brown in color on both sides.
  4. Season with lemon juice, garlic powder, and salt. 
  5. Plate and enjoy!

Creamy “Scallop” Sushi

Ingredients (1 serving):

  • 1 cup chopped king oyster mushrooms + splash of lemon juice + pinch of salt
  • 1 tsp oil
  • 1/2 block soft tofu
  • 1 cup cooked sushi or short-grain rice
  • 1 tbsp rice vinegar
  • Pinch of salt
  • Pinch of sugar
  • 1 tsp garlic powder
  • 1/4 tsp kelp powder (optional)
  • 1/4 tsp salt
  • 2 tbsp vegan mayo
  • 1-2 nori sheets cut into long pieces (around 1.5 inch wide)

Instructions:

  1. Chop the king oyster mushrooms into smaller pieces (see video for visuals). 
  2. Heat oil in a frying pan and add in the mushroom pieces. Cook for a few minutes before adding lemon juice and salt. Mix and let it cook. Once cooked, add to a bowl and cool down.
  3. Cut up tofu into small cubes similar to the mushrooms, and add into the bowl. 
  4. Season with garlic powder, kelp powder, salt, and vegan mayo. Mix gently so as not to break the tofu too much (it will inevitably break, but we just don’t want it to be too mushy).
  5. Take a nori sheet and cut into long pieces, around 1.5 inch wide. 
  6. Make oval pieces with sushi rice, and wrap with a piece of nori. There should be a little pocket on top (see video for visuals). 
  7. Spoon a tablespoon of the tofu mushroom mixture into the sushi. 
  8. Top with chopped green onions and serve. Enjoy!

*NoteThis type of sushi is called Gunkan Maki and I followed a tutorial on YouTube on how to make it. If you want to learn, please click here to see the video I followed.


📌Had fun trying out these vegan fish-free recipes? Check out some of these videos that you might also love!

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