If ‘Seaspiracy’ put you off eating fish, try these veggie alternatives to smoked salmon, calamari and more
The documentary Seaspiracy is having a big impact on attitudes to seafood. So if you’re planning to cut down, here are five fantastic ‘faking it’ recipes – nothing fishy required.
Carrot 'smoked salmon'
With all the texture and taste of smoked salmon, the longer they marinate the better.
Serves: 2
Ingredients
2 carrots, peeled
1 tbsp olive oil
Marinade
50ml water
50ml lemon juice
1 tbsp Nori (seaweed) flakes
½ tsp paprika
1 tsp dill, finely chopped
½ tsp garlic granules
1 tsp soy sauce
black pepper
Method
1. Preheat the oven to 180°C (160° fan). Oil a square of foil, and cut carrots in half lengthways. Fold them into the foil and roast on a baking tray for 50 minutes to one hour.
2. Allow to cool, then slice into strips.
3. Whisk all the marinade ingredients together and pour into a flat-based dish. Add the strips, and marinate for at least an hour.
4. Lift out, pat dry and use as you would smoked salmon.
Read more: 5 healthy low-salt recipes so full of flavour you won't miss the seasoning
Mushroom 'calamari'
So texturally similar to squid - and no alarming tentacles.
Serves: 2
Ingedients
20g dried oyster mushrooms
50ml boiling water
juice of ½ lemon
1 tsp brine from caper jar
½ tsp soy sauce
½ tsp garlic granules
1 tsp dill, chopped
1L vegetable oil
For the batter
125g plain flour
½ tsp baking powder
½ tsp salt
150ml very cold, fizzy water
Method
1. Put the dried mushrooms in a jug with boiling water. Leave for 20 minutes.
2. Mix the lemon juice, brine, soy, garlic and dill in a shallow dish, drain the mushrooms, and toss
through. Leave for an hour.
3. Mix the batter ingredients in a wide container, whisking until smooth. Drain the mushrooms again, and stir them through the batter till fully coated.
4 Heat the oil in a deep fat fryer or very deep, heavy-based pan. When boiling, carefully transfer the battered mushrooms into the oil, and fry for 2-3 minutes, until puffed and golden.
5. Drain, and serve with lemon and mayonnaise.
Watch: 40 easy vegetarian recipes for busy weeknights
Battered 'tofish'
Serve in paper with chips, and eat looking at the sea.
Serves: 2
Ingredients
2 x 1.5cm thick slices of firm tofu
juice of ½ lemon
1 tbsp chopped dill
1 tsp garlic granules
1 tsp miso paste
black pepper
50ml water
1 tbsp plain flour
1L vegetable oil
For the batter
125g plain flour
½ tsp baking powder
½ tsp salt
150ml very cold, fizzy water
Method
1 Press the tofu in a press, or wrap in kitchen paper and place under a pan of water for 30 minutes.
2. In a shallow container, whisk together the lemon juice, dill, garlic, miso, pepper and water.
3. Make diagonal cuts halfway through the tofu slices (place chopsticks either side, so you don’t cut right through.) Add to marinade for at least 30 minutes.
4. Drain, pat dry and dust with flour.
5. Whisk together the batter ingredients. Heat the oil till boiling in a deep fat fryer or very deep, heavy pan.
6. Dip the tofu in the batter, then fry for 2-3 minutes, turning once, until golden and crisp. Drain and serve with chips and a slice of lemon.
Read more: Mediterranean recipes: From Greek-style veg burgers to Provencal fish stew
Jackfruit 'crab' cakes
These make a fabulous starter – or an anytime snack.
Makes: 4
Ingredients
150g tinned jackfruit, drained
zest of ½ lemon
20ml lemon juice
1 tbsp chopped parsley
1 tbsp chopped dill
½ tsp garlic granules
100ml boiling water
½ sheet Nori (seaweed)
20g breadcrumbs
½ a beaten egg
30g plain flour
3 tbsps rapeseed/vegetable oil
salt and black pepper
Method
1. Mash the jackfruit and remove the large seeds. (Use a food processor if possible).
2. Put in a container and mix through the lemon zest and juice, parsley, dill, garlic, salt and pepper, pour over the boiling water and add the Nori sheet, submerging it. Marinate for at least an hour.
3. Remove the Nori. Drain and squeeze out the other ingredients and with wet hands, mix through the egg and breadcrumbs, and form into four patties. Shake the flour onto a plate, and dust both sides of the ‘crab’ cakes.
4. Heat the oil in a shallow pan over medium heat. Add the ‘crab’ cakes, and fry 4-5 minutes on each side, turning, until golden and crisp. Serve with lemon, mayonnaise or spicy dip.
Read more: Easy recipes for picnic food: Raspberry crumble flapjacks and Cornish pasties
Jackfruit sushi
Tasty, easy and no raw fish. What’s not to like?
Makes: 6-8 slices
Ingredients
50g tinned jackfruit, drained and shredded
1 tsp tomato purée
1 tsp soy sauce
1 tbsp lemon juice
½ tsp miso paste
130ml water
100g sushi rice
1 tbsp rice wine vinegar
½ tbsp mirin
½ tbsp caster sugar
½ tsp salt
1 sheet Nori (seaweed)
1 tbsp chopped chives
1 tbsp red/yellow pepper chopped in 1” strips
½ spring onion, chopped in 1” strips
Method
1. Mix the jackfruit with the purée, soy, lemon and miso, and set aside.
2. Cook the rice – add to a small pan with water, bring to the boil then set on lowest heat with a lid on. When water is absorbed, let it rest for 10 minutes, then spread on a tray to cool. Mix through the rice wine vinegar, mirin, sugar and salt.
3. Lay the seaweed sheet on a sushi mat or piece of strong foil. Spread rice over ¾, leaving space free at the top and edges. Flatten with your hand.
4. Spread a line of jackfruit about ¼ up from the base. Top with the shredded vegetables. Using the mat, roll tightly away from you, and seal with a dab of water.
5. Roll tightly in clingfilm and leave for 20 minutes.
6. Remove clingfim. Using a very sharp, wet knife, cut into slices. Serve with soy sauce.
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