Can you believe it? Vegan Fish is possible with this one ingredient! | veganuary recipes

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh adds more protein and fiber, while canned chickpeas are budget-friendly.

nori sheets

🥗Healthier: seaweed flakes

💰Cheaper: dried spinach

Dried spinach offers a similar color and texture at a lower cost.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese (non-vegan)

Brewer's yeast provides a similar flavor profile, while parmesan is a cheaper non-vegan alternative.

vegan butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Preheat the oven to 400°F.

Peel the skin off the Chinese eggplant and cut off the top.

Coat the eggplant with olive oil.

Season the eggplant generously with garlic powder, Cajun seasoning, Old Bay seasoning, and black pepper.

Wrap the eggplant in wet seaweed sheets.

Roast the wrapped eggplant in the oven for 20 to 25 minutes until soft but not too soft.

Remove the eggplant from the oven and let it cool for 10 to 15 minutes.

Cut the eggplant down the middle to create a fish filet shape.

Prepare the wet batter using vegan milk and an egg replacement like Just Egg, adding flour, mustard, and hot sauce as desired.

Marinate the eggplant in the wet batter while preparing the grits.

In a pot, slowly whisk in the grits to boiling water, whisking for about 1-2 minutes.

Cover the pot and let the grits simmer for about 20-30 minutes, checking every 10 minutes.

After about 20 minutes, add vegan milk or cream to the grits and whisk until combined.

Add vegan butter, Cajun seasoning, Old Bay seasoning, black pepper, and vegan cheese or nutritional yeast to the grits and let simmer until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens