Vegan fish in the Greek style- your easy guide

Vegan fish? Yes! It is possible! The trick, in this recipe, is nori sheets with lots of vegetables! To prepare delicious vegan “fish”, all you need to do is reach for the appropriate plant substitutes. I will tell you how to do it!

What is Greek-style vegan fish?

Greek-style fish is one of the most popular Christmas dishes in my house. It tastes amazing both hot and cold. We quite often ate the leftovers as a sandwich filling the next day!

What if I told you that animal products are banned from your shopping list this year? Vegan Greek-style fish can be an interesting novelty that you will serve this year at Christmas Eve dinner. I can guarantee that the taste of my vegan fish will surprise many carnivores! Are you going to surprise your guests this year?

Simple and easy Vegan fish recipe

Everyone is familiar with the distinct taste and aroma associated with fish. However, not everyone may be aware that when consuming fish, they are savoring the specific umami flavor. Umami, often considered the fifth taste alongside salty, sweet, sour, and bitter, is a sensation highly appreciated by our taste buds. It serves as a signal that the food we’re enjoying is rich in protein!

People who have eliminated umami products from their diets often miss meat, fish, or cheese. Retrospectively tied to childhood, these familiar flavors have become instinctively linked with the pleasure of delicious food. It is not surprising that the growing and more diversified production of plant substitutes for meat and animal products is where vegetarians and vegans find the missing fifth flavor. Hence I come to your rescue with this dish!

If you are trying to limit meat and fish in your diet, prepare this Christmasy Vegan fish and I promise you that you will be pleasantly surprised! Because it will look and taste like fish and, moreover, it will be a light, easy on digestion and healthy dish. You don’t have to worry about the ingredients either – they are easily available and don’t take much effort to turn into something really delicious. The best news is that no fish will get hurt while cooking!

When preparing dishes with fish substitutes, take care not only of the proper taste and smell but also the use of appropriate spices and additives. Let the dish not only smell and taste but also look like its original opponent. I suggest 2 ways to achieve this effect!

Why this vegan fish recipe works

The soy cutlets, marinated in a nori-infused broth, create a convincing “fishy” flavor. The golden-brown crust, that we get through a simple batter and breadcrumb coating, adds a satisfying crunch to contrast the tender vegetable mix. The addition of Mediterranean spices, soy sauce, and tomato paste elevates the dish, ensuring a balance of flavors.

Why you will love this recipe

Delicious

Umami flavour!

Plant-based

Easy to make

Full of vegetables

Expert Tips

• Ensure the batter resembles diluted porridge.
• Squeeze out excess moisture from cutlets for a crisp crust.
• don’t skip the layering the “fish” with vegetables as this ensures a balanced distribution of flavors.

Frequently asked questions

How to serve Vegan fish?

You can serve Greek-style fish both hot and cold. It tastes very good when heated for the second or even third. It is not only a great proposition for one of the Christmas dishes but also a tasty and healthy dinner every day.

Can I freeze it?

I have never tried it as this Vegan fish just disappears from our table but I could imagine that you could freeze vegetables and soy cutlets separately. This way you will avoid Vegan fish being too soggy.

how to re-heat vegan fish?

Take the needed portion out and reheat it in the oven. Eventually, you can reheat this in a pan on a low hit.

What you will need to make this Vegan fish recipe:

“fish”

soy cutlets – those are easily available in many shops but if you really really can’t find them use tofu instead.

tomato paste – I recommend not to substitute with chopped tomatoes as you need that strong tomato flavour.

bullion – you can make your own from veggie scraps like I do or just use the bouillon cube.

nori – you can also use dulse or kelp as an alternative.

corn starch – to make your “slurry” I haven’t made this with any other flour or starches but I made tofu nuggets before with pat flour and they were great!

breadcrumbs– for coating.If you have to use gluten-free breadcrumbs. In this recipe, I actually used half of the chickpea breadcrumbs that I had leftover and half of the normal breadcrumbs.

veggie mix

basic traditional vegetables – carrot, leek, parsnip, onion.

soy sauce – alternatively you can use tamari instead or coconut aminos.

paprika – use sweet paprika here.

bay leaves

allspice

marjoram

salt and pepper

Expert tips:

• prepare your “fish” the day before
• dont firget to squeeze some liguid out of the soy cutlets after cooking.
• dont skip frying off the onion and leek first. It helps building the flavour.

Other recipes you might like:

• bigos – delicious stewed cabbage with kraut
• healthy and tasty beetroot drink – Kvass
• baked orange cheesecke with dark chocolate – bit hit in my familly and friends 🙂
• lentil loaf with delicious galze

LET’S GET COOKING! 🍴

If you try this recipe for a Vegan fish, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_ and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING

Vegan fish Greek style!

Vegan fish? Yes! It is possible! The trick, in this recipe, is nori sheets with lots of vegetables! To prepare delicious vegan "fish", all you need to do is reach for the appropriate plant substitutes. I will tell you how to do it!

5 from 41 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Side Dish

Servings 46 people

Ingredients

  

1x2x3x

• 1 ltr veggie broth
• 2 packs soy cutlets (I ended up with 15 cutlets )
• 3 nori sheets
• 4 tbsp corn starch
• 1 cup breadcrumbs
• 2 large carrots
• 1 large parsnip
• 1 large white onion
• 3 bay leaves
• 1 tbsp majroam
• 2 tbsp sweet paprika
• 1 tbsp soy sauce
• 1 tbsp allspice whole
• 200 gram tomatoe paste
• ¼ tsp black pepper
• ½ tsp salt

Instructions

 

• I prepare my soy cutlets the day before. Use the package instructions to cook them. Dont forget to add your nori sheets to the broth.
• Usually, it means that I prepare the broth. When it boils, I put the soy chops in it and follow the instructions on the package than I drain it
• Peel the carrots, parsley and grate them on a large-mesh grater or grind them in a food processor. Cut the onion into small cubes, and the leek ito slices.
• Fry the onion with leek first in a little oil. When the onion is translucent, add the grated vegetables, add a little water and stew under the lid open until they are soft.
• In the meantime, we prepare the batter for the cutlets. We mix the corn flour with water, salt and pepper to obtain the consistency of diluted porridge. (Look at the picture).
• Squeeze abit of a moisture out ot the cutlets.
• Dip the cutlets in the prepared breadcrumbs and fry on both sides in a slightly greased pan until the breadcrumbs are golden brown.
• Go back to the veggies. Add the herbs and spices and mix thorugh.
• Pour the soy sauce and tomato puree into the stewed vegetables, season with salt and pepper, stir and keep it in the pan without the lid for a while.
• In a large pan start layering your "fish" with vegetables, starrting with veggies first and ending with veggies.
• Cover with the lid or foil and store in the fridge.

Notes

 

 

 

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Tried this recipe? ❤ Love to see your creations!Mention @_pronounced_ on Instagram or tag #_pronounced_!

💡 Interesting facts

• Contrary to its name, fish greek style is very … Polish and has absolutely nothing to do with Greece!

• It is v
• it is believed that its name probably comes from a combination of ingredients typical of Mediterranean cuisine, i.e. fish and vegetables stewed in olive oil.

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