The Ultimate Vegan Fish & Chips

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and still creamy.

tartar sauce

🥗Healthier: avocado dip

💰Cheaper: yogurt-based sauce

Yogurt-based sauce is lighter and cheaper.

seaweed

🥗Healthier: spirulina powder

💰Cheaper: dried nori sheets

Dried nori sheets are more accessible.

Begin with 1 cup of regular flour in a mixing bowl.

Add cornstarch to the flour.

Break sushi seaweed into pieces and put it in a blender.

Add fresh chopped garlic, cumin, black pepper, and a little turmeric to the blender.

Add baking soda and salt to the mixture and mix until all ingredients combine.

Let the batter rest for 10 minutes to develop flavor.

Peel and cut Yukon potatoes into the same size and place them in cold water with ice for 5 minutes to remove starch.

Drain and dry the potatoes with a kitchen towel.

Season the potatoes with olive oil, paprika, garlic powder, and oregano, ensuring they are well coated.

Lightly coat the potatoes with cornstarch and place them on a baking sheet.

Bake the potatoes at 400°F for 20 to 25 minutes or until golden.

Drain tofu and cut it into strips.

Remove excess water from the tofu with a paper towel.

Heat oil on medium heat.

Dip the tofu in the batter and fry until crispy and golden brown on both sides.

Remove the tofu and drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens