Tosch - Fabulous Faux-Fish Dishes: Plant-Based Seafood Recipes

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Fabulous Faux-Fish Dishes

Plant-Based Seafood Recipes

BY

Christina Tosch

Copyright 2020 Christina Tosch

Copyright Notes

This Book may not be reproduced, in part or in whole, without explicit permission and agreement by the Author by any means. This includes but is not limited to print, electronic media, scanning, photocopying or file sharing.

The Author has made every effort to ensure accuracy of information in the Book but assumes no responsibility should personal or commercial damage arise in the case of misinterpretation or misunderstanding. All suggestions, instructions and guidelines expressed in the Book are meant for informational purposes only, and the Reader assumes any and all risk when following said information.

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Table of Contents

Introduction

There are so many reasons not to eat meat, and the same goes for seafood. Fish are way more intelligent than you think, they do feel pain, and are often caught via painful and sometimes horrific means. Whats more, current fishing rates mean that our ocean ecosystems are in danger of collapse by 2050.

There are lots of mock meat products on the store shelves, but thats not always the case when it comes to sourcing faux-fish and plant-based seafood. The reason for this is because fish has a unique texture and flavor that makes it difficult to imitate.

These 40 fabulous faux-fish and plant-based seafood recipes will show you how King Oyster mushrooms can replace lobster, how to use seafood flakes to add a salty flavor and replicate meaty pan-seared tuna using watermelon.

Better yet, all of these plant-based seafoods and faux-fish recipes can be easily adapted for anyone following a vegan-friendly diet.

As anyone who enjoys plant-based seafood will tell you, there is no need to sacrifice our oceans in the quest for amazing food.

Artichoke Lobster Rolls

Seaweed flakes and Old Bay seasoning will add a real taste of the sea to these artichoke lobster-free rolls.

Servings: 4-6

Total Time: 15mins

Ingredients:

• 1 tbsp olive oil
• 2 (12 ounce) jars of artichoke hearts (rinsed)
• tsp dulse powder
• tsp Old Bay seasoning
• 2 garlic cloves (peeled and minced)
• 2 celery ribs (minced)
• 2 tbsp parsley (minced)
• 1 tbsp freshly squeezed lemon juice
• Sea salt and ground black pepper
• - cup mayonnaise
• Soft hot dog buns (split, toasted, and buttered)

Directions:

1. Over moderate heat, heat the oil in a skillet.

2. Add the artichokes to the skillet along with the dulse and Old Bay seasoning. Cook, while stirring for 6-8 minutes, or until lightly charred and browned.

3. Add the garlic and cook for an additional 2-3 minutes. Remove and transfer to a bowl to slightly cool.

4. To the bowl, add the celery, parsley, fresh lemon juice, salt, black pepper, and mayonnaise. Combine gently, taste, and season.

5. Toast and butter the soft dog buns. Fill with the artichoke mixture and enjoy.

Asparagus and Lobster Mushroom Risotto

If a dish calls for lobster, why not switch to cruelty-free lobster mushrooms? They have a great seafood-like flavor, vibrant color, and pair exceptionally well with rice dishes.

Servings: 4

Total Time: 1hour

Ingredients:

• 1 pound fresh asparagus
• Drizzle of olive oil (as needed)
• 1 cup lobster mushrooms (coarsely chopped)
• 4 tbsp butter (divided)
• 1 cup Arborio rice
• 2-3 cups vegetable stock
• cup Parmesan cheese (freshly and finely grated)
• Sea salt (to season)

Directions:

1. Snap the bottoms of the asparagus stalks to find out where the stalk if most tender. Cut the remaining stalks where the asparagus snaps.

2. Arrange on a baking tray and drizzle all over with oil.

3. Bake the asparagus in the oven at 400 degrees F until tender; this will take 15-18 minutes. Remove from the oven and coarsely chop.

4. Add the chopped mushrooms to a small frying pan along with 1 tablespoon of butter. Saut until soft and tender for around 15-20 minutes.

5. Heat 2 tablespoons of butter in a pan.

6. Add the rice to the pan and over moderate heat, stir to toast.

7. One cup at a time, pour in the stock, while frequently stirring until the rice has absorbed the liquid.

8. After around 15-20 minutes, and when the rice is tender, add the remaining butter along with the cheese.

9. Fold in the roasted asparagus and top with the sauted mushrooms.

10. Season the risotto with salt and enjoy.

Baked Shiitake Mushroom Shrimp

These mushrooms offer just the same perfect amount of crisp and crunch as fried shrimp. Serve on a bed of lettuce, with a cocktail sauce dip or both!

Servings: 20

Total Time: 35mins

Ingredients:

Beer Batter:

• cup flour (of choice, gluten-free)
• cup beer (of choice, gluten-free)

Breading:

• cup panko breadcrumbs
• tsp dried basil
• tsp dried thyme
• tsp dried oregano
• tsp salt
• 1 tbsp olive oil

Shrimp:

• 10 medium shitake mushroom tops (sliced in half)
• Sea salt (to season)
• Fresh lemon wedges (to serve)

Directions:

1. Preheat the main oven to 425 degrees F. Using parchment paper, line a baking sheet.

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