Plant-Based Recipes for Vegans Who Miss Seafood

As grateful as those of us who follow a vegan diet are for all of the plant-based alternatives that have entered the market in recent years, there’s one category we’ve noticed could use a few more options. Non-dairy milks abound in most stores, and we’ve lost count of the number of realistic burgers there even are at this point. When it comes to seafood, however, choices are much more limited. While there are a few brands making mock fish products, they’re often expensive and difficult to find. Fortunately, with a few simple ingredients it’s easy to make fresh and delicious plant-based “seafood” at home. Here are a few of our favorite recipes.

Vegan Shrimp

This recipe by Monica at The Hidden Veggies uses King Oyster Mushrooms marinated in a seaweed broth to create a shrimp alternative that’s surprisingly realistic. Add a sprinkle of paprika for that pink shrimpy color and no one will be able to tell the difference.

Vegan Lobster Rolls

With lobster meat, mayonnaise, and a buttered bun, traditional lobster rolls aren’t exactly vegan-friendly. This recipe by Labeless Nutrition calls for hearts of palm seasoned with fresh herbs, Old Bay, and vegan mayonnaise instead. It’s a perfect summer sandwich ready to eat in just 15 minutes.

Vegan Crab Cakes

For an option with a bit more protein, we love this vegan crab cake recipe by Vegan Huggs. Hearts of palm and kelp granules provide a crab-like texture and flavor, while chickpeas provide 13 grams of protein per serving. Top them with some vegan tartar sauce for good measure.