You all know that I’m not one of those vegans who needs to recreate my meals to taste like the old version that involves suffering. I don’t miss the taste of meat or fish or cheese, but I do enjoy experimenting to see how to make those dishes fit for any kind of vegan.
For this version of #vegan fish & chips though, my husband took his turn at bat. You’ll remember my own F&C recipe, which didn’t turn out so well visually but the taste was delicious…if you love nori which I kind of do not.
As you can see, he took a different route than I did, deciding to wrap the nori around the TVP first and then he added the breading, which included a beer batter! It worked out much better and the added lemon and vinegar really decreased the overpowering taste and smell of nori sheets. Maybe it just worked out better because he doesn’t shy away from frying foods the way I do!
This is the point I wanted to make about experimenting with your old pre-vegan days recipes, you can find something really awesome that isn’t exactly as you remembered, but it is something better. Healthier.
Without the cruelty.
I’ll tell you right up front that if you’re expecting it taste like fish & chips, you will be sorely disappointed. But the flavors added provide a nice brine-y sea flavor, and the beer batter meant I was getting something greasy and friend and delicious. I see no problems with that, do you?
And yeah, okay so the “chips” aren’t technically chips but there’s no fish in this dish either, so who cares? But the potatoes were tossed in about 4 grams of oil and tons of herbs & spices, then baked for about 30 minutes. Crispy and delicious and not nearly as fattening as the version that includes actual fish.
You can’t have vegan fish & chips without some kind of tartar sauce, can you?
Not in my book!
We went to our old favorite, veggiegurt, because that’s what’s available to you as a vegan in the part of Romania where we are…if you have a hate-hate relationship with mayo of all types, which I do. Use whatever vegan yogurt or mayo you prefer, just make sure you read the ingredients and the nutritional information.
For the vegan tartar sauce you will need: yogurt/mayo, dill, lemon, salt, pepper, ground fennel. Stir and then refrigerate until you’re ready to use it. For those of you who love a little bit of heat, I like to add a few drops of hot sauce or Tabasco to the tartar.
You’ll notice the plate is much lighter than it normally looks, but that’s because oil has LOTS of calories and frying anything means you have to make room for that in your diet. We did, but you don’t necessarily have to.
But if you do want to add some extra calories, consider an ice cold beer. Maybe a Jameson on the rocks?
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