Be the change you want to see in the sea! Here’s a sampling of classic seafood recipes that can easily be made in tasty vegan versions. These vegan “seafood” recipes feature plant-based stand-ins for tuna, shrimp, crab, clams, and more.
The oceans are being decimated by humans, not only from dumping plastics and toxins into them, but from overfishing and bycatch. If you’re a seafood aficionado, but want to greatly minimize the environmental and ethical impact of your choices, now you have alternatives to turn to.
Plant-based seafood alternatives are hitting the market in a big way, offering a sustainable, vegan way to satisfy cravings for tuna, shrimp, fish fillets, crab cakes, smoked salmon, and more. Some of the recipes presented here incorporate these products, while others have the cook make their own easy DIY plant-based seafood analogs.
Vegan Shrimp and Grits (with a Plant-Based Bacon Option: Vegan shrimp and grits is a recipe that just a few years ago would have seemed impossible to accomplish. Now, with plant-based seafood alternatives, just about anything is possible! Lemony plant-based shrimp are nestled into vegan cheese grits for a surprising weekend breakfast or brunch treat.
Vegan Shrimp Scampi: This classic is just one of a growing array of dishes you can make with today’s innovative plant-based seafood alternatives. It’s garlicky and lemony, just as it should be!
Vegan Fish Tacos: Save the oceans as well as its living beings with these easy and tasty vegan fish tacos (or more accurately, fish-less tacos). Using any of the plant-based fish alternatives available or DIY tofu-based fillets, this recipe makes an easy, fun weeknight dinner.
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.
New England Vegan Clam Chowder: This vegan clam chowder (more accurately, clam-less chowder) is a creamy, plant-based version of the classic New England soup. Filled with potatoes, corn, and carrots, the protein is provided by plant-based seafood alternatives or baked tofu.
Vegan Crab Cakes with Classic Cocktail Sauce: Vegan crab cakes have earned their place as a crave-worthy plant-based appetizer or light main course. Make your own with this easy and delicious recipe by Laura Theodore.
Vegan “Tuna”-Noodle Casserole: Here’s a plant-based version of the classic old-fashioned casserole, taking it straight from the 1950s into the present. It’s an even better, fish-free rendition of a cozy, family-friendly dish.
Vegetable Sushi Salad: Here’s a fun and economical way to enjoy the flavors of vegetable sushi but not the mess of making it — a tasty vegetable sushi salad featuring rice, avocado, carrots, cucumber, and nori. Use the optional vegan tuna for extra sea-worthy flavor.
Vegan “Tuna” and White Bean Salad: Proving that anything can be made in a plant-based version, vegan “tuna” and white bean salad is a classic that’s welcome for lunch or dinner.
Ridiculously Easy “Tofuna”: Tuna-style tofu salad, AKA “tofuna” is made with baked tofu. It’s my go-to recipe as a sandwich spread — maybe it will become your favorite vegan lunch, too! It’s as good at home as it is a portable midday meal.
“Tofuna” Vegan Tuna Melt Sandwiches: Tuna melt is a super-easy classic sandwich that’s so easy to veganize, so let’s get to it! I like to use baked tofu for vegan tuna melt sandwiches, but you can use some of the great new plant-based tuna alternatives.
Vegan Pasta “Tuna” Salad (AKA “Tofuna”): Made with baked tofu or plant-based tuna brings a nostalgic classic into the 21st century. Now, even more veggies have been added to this family favorite. Incorporating cucumber, celery, cabbage, scallion, and parsley, it’s a great warm-weather main dish.
Easiest Vegan Carrot Lox: Many contemporary recipes for vegan carrot lox involve a lot of steps, and in some cases, many days, to accomplish. This simplified version doesn’t even require a knife, let alone a mandoline slicer. It starts with wavy-cut carrots, which are the perfect size, shape, and thickness to serve as a lox substitute.