Vegan fish and chips with tartar sauce — who would have thought this sea-worthy classic could be made plant-based? It’s getting to be so that there’s almost nothing that can’t be made in a plant-based version — even seafood.
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.
Since you have the oven going at 425ºF, why not bake a pan of roasted vegetables to go with this main event? Balsamic and Maple-Roasted Vegetables is one idea, though you can totally improvise with what you have in the fridge.
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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ABOUT ROBIN ROBERTSON
Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation magazine, and Better Nutrition.
She has written numerous cookbooks, including the best-selling titles Fresh from the Vegan Slow Cooker, Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia. Visit her at robinrobertson.com.
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