It’s amazing what you can veganize these days! In fact, it’s getting to be so that there’s almost nothing that can’t be made in a plant-based version — even seafood. Case in point, Robin Robertson’s delectable vegan fish and chips recipe features baked (not fried) potatoes and tofu “fish” fillets. And it’s served with an easy, creamy vegan tartar sauce that adds a bright note to the fillets.
Excerpted and adapted from Veganize It! © 2017 by Robin Robertson. Reprinted by permission of Houghton Mifflin Harcourt. All rights reserved. Photos by William and Susan Brinson.
Veganize It! by Robin Robertson is available on Amazon
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