It’s your ultimate guide to vegan fish! Learn how to replace seafood in your favorite dishes without compromising on taste and texture. From whole food to store bought options, you’ll find everything you need to know about vegan seafood.
Disclosure: This post may contain affiliate links.
It’s the ULTIMATE guide to vegan fish!
Fish is, for many, a complete mystery when it comes to veganizing. When people first transition to a meat-free diet, it is assumed that the flavor and texture of fish are gone. When I first went vegan in 2006, there were few good replacements.
But so much has changed in the past 14 years!
There are now many incredible homemade and store bought vegan fish options that make going vegan easier than ever.
Here are my favorite seafood replacements. From vegetables to soy products to store bought alternatives, there are so many options out there that will satisfy your cravings and make you never look back. Going vegan has never been easier!
1. Mushrooms
Shiitake, Baby King Oyster, and King Oyster make great substitutes for seafood. These mushrooms are known for their delicate textures and subtle flavors. They have a similar texture to that of shrimp, scallops, and tuna.
Uses – The secret is how they are seasoned. Marinate them in a mixture of vegan fish sauce (<<affiliate link) and spices for a delicious whole food substitution. Serve them marinated or breaded for an amazing fish replacement.
Recipes to Try
- Vegan Shrimp Recipe
- Homemade Vegan Sushi
- Deep-Fried Vegan Calamari
- Vegan Baja Fish Tacos
- King Oyster Scallops
Where to Find – Most well-stocked grocery stores and health food stores carry oyster and shiitake mushrooms. If you can’t find them, you can try these recipes with portobello mushrooms instead.
2. Jackfruit
Jackfruit is a large green tropical fruit that, when green, has very little flavor. The stringy texture, however, is similar to that of fish making it one of the most popular whole food vegan fish substitutes.
Uses -Jackfruit has a soft, melt-in-your-mouth texture and works best in recipes that substitute fish pieces or shredded fish. Jackfruit has a minor fruity zest. Therefore it works best when paired with sauces or strong flavors.
Recipes to Try
Where to Find – While some people buy jackfruit whole, I find getting it canned is the most convenient way to introduce jackfruit into your recipes. Most well-stocked grocery stores and health food stores carry jackfruit in the canned vegetable aisle. If you can’t find them at your local grocery store, pick some up online. (<<affiliate link)
3. Chickpeas (and other beans)
A chickpea, or garbanzo bean, is a small round legume that is beige in color with a subtle buttery flavor. Chickpeas are high in nutrients, fiber, and protein making them a great food to add to your diet.
Uses – Because chickpeas are high in protein they are the perfect whole food substitute for your fish-free dinners. While chickpeas won’t fool anyone, they are a wholesome and delicious alternative when replacing small amount of fish surrounded by other flavors and textures.
Recipes to Try
Where to Find – You can find canned and dried chickpeas at your local grocery stores. Dried chickpeas are often in bulk while canned should be in the canned vegetable aisle.
4. Tofu
Tofu, or bean curd, is a classic vegetarian protein source made of condensed soy milk that is pressed into solid white blocks. It is processed similar to cheesemaking. Tofu is chewy, hearty, and ultra-flavor absorbent making it one of the oldest fish replacements in existence.
Uses – Tofu is a great alternative for cubed fish, breaded fish, and fish fillets. When using tofu to replace fish, I recommend using extra-firm sprouted or regular tofu. In most cases, tofu should be marinated to allow the flavors to absorb into it.
Recipes to Try
Where to Find – You can find a variety of tofu at well-stocked grocery stores and health food stores in the refrigerated section next to plant-based alternatives. Look for high-protein extra-firm tofu.
5. Tempeh
Tempeh is a soy product made from fermented soybeans that cook them into a cake form. It is similar to tofu in that it is made from soybeans but it has a grainy, nutty texture and taste. It also contains higher quantities of protein, fiber, and vitamins making it better for you.
Uses – Tempeh is a great protein source that won’t necessarily replicate fish but will bulk up any meal with a hearty amount of protein. Like tofu, tempeh is flavor absorbent meaning it will take on the flavors around it. Tempeh is best when marinated or ground up.
Recipes to Try
Where to Find – You can find a variety of tempeh at well-stocked grocery stores and health food stores in the refrigerated section next to tofu and other plant based alternatives.
6. Heart of Palm
Heart of palm is a vegetable harvested from the core of a palm tree. It looks like bamboo shoots and the stringy texture, however, is similar to that of smaller seafood.
Uses -Like jackfruit, heart of palm has a soft, melt-in-your-mouth texture and works best in recipes that substitute small fish pieces such as crab dip, crab cakes, or lobster rolls. Heart of palm is neutral flavor and works best when paired with sauces or strong flavors.
Recipes to Try
- Beer Battered Fish Sticks
- New England “Clam” Chowder
- Heart of Palm Ceviche
- Vegan Crab Dip
- Vegan Lobster Rolls
- Vegan Crab Cakes
Where to Find – Most well-stocked grocery stores and health food stores carry heart of palm in the canned vegetable aisle. If you can’t find them at your local grocery store, pick some up online. (<<affiliate link)
7. Cauliflower
Cauliflower has now been buzzing around for a handful of years as a popular vegan alternative to fish. Not only does the cauliflower provide a healthy, whole food option, it also absorbs any flavor you give it. Beyond that, the texture is out of this world. With crispy battered skin and a melt-in-your-mouth buttery inside cauliflower is a game-changer.
Uses – Cauliflower is best for recipes that include battering and baking such as fish tacos. Because of their buttery texture when baked, cauliflower also make great fillets or fingers.
Recipes To Try
Where to find – Find cauliflower heads at your local grocery store in the produce section. You can also find frozen cauliflower florets in the frozen produce section.
8. Artichoke
Canned artichoke hearts are the edible part of an artichoke plant. It has a similar texture to jackfruit and heart of palm with a subtle flavor making it also a great substitution for recipes containing seafood in sauces and mixes.
Uses -Like other canned options, articokes have a soft, melt-in-your-mouth texture and works best in recipes that substitute small fish pieces such as dips and crab cakes. You can also blend it up with spices and form it into a patty for fish sandwiches and crab cakes.
Recipes to Try
Where to Find – Most well-stocked grocery stores and health food stores carry artichoke hearts in the canned vegetable aisle. You can also find fresh artichokes in the produce section. If you can’t find them at your local grocery store, pick some up online. (<<affiliate link)
9. Store Bought Vegan Fish
There are many ways to substitute fish with real, whole food ingredients but sometimes the best fish replacement is from the store. And it’s getting easier and easier to find AMAZING fish alternatives at your local grocery.
Here are a few brands that I recommend trying.
- Gardein Golden Fishless Fillets
- Good Catch Fish Free Tuna
- New Wave Foods Plant-Based Shrimp
- Quorn Vegan Fishless Fingers
- Sophie’s Kitchen Smoked Salmon
Where to find – Look for fish replacements in the freezer section of your local grocery store alongside other meat-free alternatives.
More Vegan How-To Guides
Looking for more? Make sure to check out these handy guides. And get all my tips and tricks in my vegan resource section.
- Vegan’s Guide to Replacing Cheese
- 8 Vegan Chicken Substitutions
- MDV’s Guide on Dairy-Alternatives
- Beginner’s Guide to Replacing Eggs
- Ultimate Guide on Vegan Sugar
If you’re new to veganism, make sure to check out my Beginners Manual to Going Vegan and the Vegan Starter Kit.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Marianne says
I’ll try some of your recipes
I’m totally vegan
Please add me to your mailing list