WHETHER YOU’RE in the mood for a fried-and-fishy fast-food sandwich or elegant, delicate Chinese dumplings, today, the world of plant-based seafood is your oyster.
Transform carrots into tender salmon lox, mushrooms into crispy calamari, and jackfruit into briny crab meat in these six vegan recipes that are sure to make a splash at your next dinner party.
Panko-Crusted Air-Fried Fish Fillet Sandwiches
The flaky texture of hearts of palm makes for a convincing fishless fish fillet, and, when panko-encrusted and air-fried to a golden finish, results in a tasty sandwich that rivals any fishy fast-food meal.
MAKES 4 SANDWICHES
For the tartar sauce:
¾ cup vegan mayonnaise
¼ cup relish
1 medium shallot, finely minced
For the fishless fillets:
1 (14-ounce) can hearts of palm, drained
6 (3 x ½-inch) pieces of nori
½ cup fine cornmeal
¼ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ cup aquafaba
1 cup panko breadcrumbs, plus more if needed Olive oil cooking spray
For serving:
4 hamburger buns2 tablespoons vegan butter1 cup thinly sliced purple cabbage4 slices vegan American cheese4 thick slices tomato½ cup thinly sliced red onion
