Fake Fish Fish Sticks Seitan Seafood (Scallops, Fish, Clams,
Shrimp) vegetarian Fish
Fake Fish
Firm tofu Soy sauce Lemon juice Fish fry Oil Ketchup
I take some pieces of firm tofu and I marinate them in soy
sauce or lemon juice overnight. They are really thin pieces.
Then I take them out and cover them in fish fry just like I
would be doing fillets, if I still ate that kind of thing.
Then I put some oil in a frying pan and fry the pieces of
tofu. Serve with ketchup. 🙂
Notes I can actually pretend its fish pretty easily and it
tastes good. posted by Rubystars vegan-food.netvegan-food.netOpen ↗
Fish Sticks
1 cup quick or rolled oats 2 cup water 2 Tbs. chicken style
seasoning 1 cup chopped onions 1 cup cracker or bread crumbs
3/4 cup flax seed jell 3 cup Tofu Cottage Cheese
Mix together all ingredients. Spread evenly on oiled cookie
sheet. Bake at 275 for 50-60 min. Let stand several hours to
thicken. Slice. Ready to use or freeze. When ready to use
dip in a crumb mixture of corn flake crumbs and onion powder
or other breading mix. Fry slowly until golden brown. Serve
with Tartar Sauce.
Tartar Sauce
2 Tbs. Pickle Relish
4/2 cup Tofu Mayonnaise salt to taste
Mix well and chill to combine flavors. The Country
Kitchens collection By Silver Hills Guest house. Phil and
Eileen Brewer.
Seitan Seafood (Scallops, Fish, Clams, Shrimp)
Gluten Dough 2 1/2 cups pure gluten powder (vital wheat
gluten) 2 cups cold water Cooking Broth 4 cups water 6
inch / 15 cm piece kombu seaweed 1 1/2 Tbsp salt 4 dried
Chinese black mushrooms 2 Tbsp lemon juice 1 Tbsp sugar 1
tsp dried garlic
To make the raw gluten, mix together the gluten flour and
the water. Mix until if forms a smooth, firm dough. Knead
briefly. Keep your hands wet when handling the dough for the
rest of steps. For Scallops: Shape the raw gluten dough into
a long roll about 1 inch / 2.5 cm in diameter. Cut into
little rounds like very thin scallops. Mix the cooking broth
ingredients and bring to a boil. Drop in the gluten rounds
and simmer for 30 minutes. Refrigerate overnight in the
cooking broth. For Fish: flatten the raw gluten into very
thin fillet shapes. If your pieces are too big, just cut
them. Mix the cooking broth and bring to a low boil. Add the
gluten fillets and return to a low boil, rather than a
simmer and cook for 30 minutes. this makes a softer seitan.
Refrigerate overnight in the cooking broth. For Clams: Tear
the raw gluten into tiny bits. Bring the cooking broth to a
boil and drop in the gluten pieces. Boil for 3 minutes and
refrigerate overnight in the cooking broth. For Shrimp: cut
the raw gluten into little wedge shapes about 1 1/2 / 3.5 cm
long and 1/2 inch / 1.5 cm thick. Mix the cooking broth and
bring to a simmer. Drop in the gluten and simmer for 30
minutes. Refrigerate overnight in cooking broth. Remember
that seitan expands quite a bit so whatever shape you cut,
make the pieces at least half as small as you want them to
be. Seitan seafood can be used in stir-fries or batter-fried
and served with a dipping sauce. Adding some nori or dulse
seaweed flakes to the batter gives it a more seafood taste.
posted by Mr Falafel vegan-food.netvegan-food.netOpen ↗
Vegetarian Fish
Ingredients (use vegan versions): 2 pieces of bean curd
pockets 3 oz of golden mushrooms 3 oz of water chestnuts 1
sheet of purple seaweed 1 sheet of bean curd skin 1
tablespoon flour 1 tablespoon water 1 tablespoon cornstarch
5/4 teaspoon salt
6/4 teaspoon pepper 1 egg substitute
Mix flour and water into a smooth batter. Mince bean curd
pockets and water chestnuts. Wash the golden mushrooms, trim
off the ends and mince. Mix the minced ingredients with
cornstarch, salt, pepper, and egg substitute until well
blended. This is the filling. (any sort of bean curd can be
subst.) Place the purple seaweed on top of bean curd skin,
then place the filling on top of the purple seaweed. Roll
into a 10X6 cm
rectangular block. Seal tightly with batter. Steam 10
minutes over high heat. Vegweb.com
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