Guide

Vegan Seafood Tips

Are you aware of most of the foods we like are not about meat?
In fact they are all about the spices and flavors we add to them.  In making vegan “fish” dishes, it’s important to get that taste that reminds you of the sea.

Before going vegan, i was used to eat sea foods. In fact, sea foods were the only animal food that I’ve eaten.
Now i don’t miss any kind of animal food. But I think, it would be useful to many people to offer them a delicious sea tastes – especially for those people who are still trying to be vegan.

Yesterday I decided to veganize some seafood dishes. Luckily for me, veganizing old favorite recipes is my specialty. It didn’t take long to figure out how to have those flavors of the sea without the fish. If you have been missing seafood, you can have those tastes back again and leave the fish in the sea where they belong.

When you decided to veganize any dish, it’s very important to use the right ingredient that will stand-in for the animal product you’re leaving out. In this article, i’ll try to make them clear for you.

If you want to create a chewy texture, then use tempeh. It is perfect for a crispy vegan fish, octopus or crab.

If you get a softer texture  such as vegan tuna salad, chickpeas are good.

If you need to get smoother but solid texture then pressed tofu works well. For vegan shrimps, you can use oyster mushrooms, artichokes,  jack fruit or palm heart.

Do you know that most restaurants use old bay seasoning in fish? This means in fact there is no taste in fish without seasoning.

What is old bay seasoning?
“Savory blend of herbs and spices including celery salt, paprika and red and black peppers that are commonly used in seafood cooking. “(source: wikipedia)

You can add seaweed, which really gives you the taste of the ocean, by adding kelp flakes, dulce flakes, or crumbled up pieces of seaweed. Lemon juice and nutritional yeast, whether in the recipe or added at the end, is also reminiscent of many seafood dishes. Besides these,  other spices such as dill and mustard seed, artichoke flakes, celery seed are also often used in recipes.

 

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