These vegan fish recipes are a great thing to serve at a picnic (since they won’t spoil as quickly as actual seafood), or at an event where you know that there will be other seafood options and want to make sure there’s an alternative for the plant-based folks.

Other posts you might like:

Vegan Easter Recipes
Vegan Salad Ideas

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Rotis – Whole Wheat Indian Flatbreads (vegan)

A traditional Indian whole-wheat bread made without yeast. Serve it with curry, dal, or spiced vegetables.

Course Main Course, Side Dish

Cuisine Indian

Keyword atta, indian flatbreads, naan alternative, rotis, rotis recipe, vegan rotis, whole wheat bread

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 people

Calories 32kcal

Author Shannon Hakala

Ingredients

• 2 cups atta (Indian whole wheat flour)
• ¾ cup water (more as needed)

Instructions

• Mix the flour and water in a large bowl – add more water if too dry. Knead until smooth, then cover and let dough rest 10 minutes.
• Divide dough into 8 equal parts. Roll each part into a ball, then flatten into a disc about 2mm thick and 6-inches wide. Dust the discs with extra flour to keep them from sticking, and keep covered until ready to cook.
• Heat a skillet on medium heat. Cook rotis one at a time until you see bubbles forming on the top. Flip and cook the other side until you see brown spots on the bottom.

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 71mg | Fiber: 1g | Calcium: 1mg

Image of rotis by Usman Yousaf.

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Creamy Vegan Potato Soup With Dill

A deliciously creamy and satisfying soup with the mild flavor of fresh dill and lots of umami.

Course Main Course, Vegan Dinner Recipes, Vegan Soup

Cuisine American, European

Keyword vegan potato soup, vegan soup

Prep Time 10 minutes

Cook Time 20 minutes

Cooling 10 minutes

Total Time 40 minutes

Servings 6

Calories 193kcal

Author Shannon Hakala

Ingredients

For the cashew cream

• ½ cup raw cashews
• ½ cup water

For the potato soup

• 4 cups yellow potatoes
• 5 cups water
• 2 tsp vegetable bouillon
• 1 piece kelp (kombu)
• ½ 13oz block firm tofu
• ¾ tsp salt
• 2 tsp extra virgin olive oil
• 1/4 cup fresh dill

Instructions

Make the Cashew Cream

• Cover the cashews with water in a microwave-safe bowl. Microwave for 30 seconds on high and then let rest for 5 minutes. Drain the water.
• Add cashews and ½ cup of water to a blender and blend at high speed for 1 minute.

Make the Potato Soup

• Peel potatoes and cut into 1" pieces. Put in a large pot and cover with water. Add in the piece of kelp and bring to a boil.
• Once water is boiling, remove the kelp and discard. Boil potatoes 10 minutes or until a fork pushes through the potatoes easily. Meanwhile, cut the tofu into bite-size pieces.
• Turn off heat and add the cashew cream, vegetable bouillon, tofu, and olive oil. Add in chopped fresh dill. Season with salt to taste.
• Let soup cool about 10 minutes before serving.

Notes

• If you don’t want to make it with tofu, you could try adding canned cannelini beans instead.
• To make it without cashews, use oat cream.

Nutrition

Calories: 193kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 31mg | Calcium: 30mg | Iron: 2mg

A comforting vegan soup made from potatoes and rich cashew cream, seasoned with fresh dill. Bite-size pieces of tofu blend in seamlessly and add extra calcium and protein, making it a healthy & delicious soup, perfect for colder months!

I created this recipe by accident after wondering if it would be possible to veganize traditional salmon soup. I originally learned how to make salmon soup from my mother-in-law in Finland: basically you just boil a pot of potatoes until tender, then add the salmon, cream, dill, and a fish bouillon. It’s a fantastic soup. But can you make it without fish? I decided to give it a try.

How to make Vegan Potato Soup with Dill

I replaced the salmon with pieces of tofu, and made the broth with kelp (also known as khombu) to give it a taste of the sea. I used cashew cream instead of dairy cream. Then I added a bit of olive oil to give it more richness, since salmon is very oily.

While this soup doesn’t replicate the flavor of salmon in any way, I was pleasantly surprised at the flavor. It has the creamy, comforting flavor of soups I grew up with, such as clam chowder or oyster chowder, LOTS of umami and of course, the lovely bright flavor of fresh dill. If you like dill, you will love this soup! I think the more dill you add, the better.

This is one of those soups that tastes even better the next day. And unlike fish soup, it lasts longer in the fridge – up to four days.

We eat this soup with slices of rye bread buttered with vegan butter.

Other Vegan Soups you might like:

• Vegan Salmon (Vegan Lox)
• Carrot Soup In The Instant Pot – Vegan Recipe
• Easy Instant Pot 7 Bean Soup
• The Best Ever Instant Pot Vegan Wild Rice Soup
• Victorian Chickpea Soup (Vegan)

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Beet Salmon / Vegan Lox

Soft-cooked beet, marinated to taste like salmon.

Course Lunch, Salad

Cuisine American

Keyword beet salmon, vegan lox, vegan recipes, vegan salmon

Prep Time 10 minutes

Cook Time 20 minutes

Marinating Time 2 days

Total Time 2 days 30 minutes

Servings 10 servings

Calories 86kcal

Author Shannon Hakala

Ingredients

• 1 large chioggia beet (about 3 cups)

Marinade

• 1 tsp liquid smoke
• 2 Tbsp tamari sauce
• 6 Tbsp vegetable oil
• 2 tsp salt
• 4 drops red vegan food coloring

Instructions

• Peel and slice the beet thinly (about ¼" thick). Add them to a pot and cover with water. Boil until beets are fork-tender, about 20 minutes.
• Meanwhile, blend all the marinade ingredients together in a glass dish.
• When the beets are cooked soft but not falling apart, drain them and let them cool 5 minutes. Then add them to the marinade dish, coating each piece well with marinade.
• Cover the dish air-tight and let rest in the fridge at least 2 days. They will turn completely pink. Serve on bagels or rye bread with vegan cream cheese and garnish with fresh dill. Store beet salmon in the fridge up to 2 weeks tightly covered.

Nutrition

Calories: 86kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 287mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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Easy Vegan Gravy

A simple recipe for dairy-free, vegan gravy that's goes well with mashed potatoes or roasted veggies.

Course Vegan Dinner Recipes, Vegan Holiday Recipes

Cuisine American

Keyword best vegan gravy, dairy free gravy, easy vegan gravy, vegan gravy, vegan recipes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 servings

Calories 41kcal

Author Shannon Hakala

Ingredients

• 3 Tbsp vegan butter
• 3 Tbsp all-purpose flour
• 2 cups water
• 2 tsp vegetable bouillon
• ½ tsp herbs de provence
• salt & pepper
• ⅛ tsp browning sauce (optional)

Instructions

• Melt vegan butter in a skillet and whisk in flour. Cook for 2-3 minutes (do not brown).
• Dissolve the vegan bouillon in water, then gradually whisk it into the flour/butter mixture. Add herbs if using, then cook at medium-low heat until thickened (it's okay if it boils, just keep stirring so it doesn't burn).Taste it to see if more salt or pepper is needed.
• Filter out the herbs using a fine mesh sieve (optional). Add a little browning sauce to make it a darker brown (if you want).

Video

Notes

• The gravy may be frozen for later use. When using thawed gravy, the texture will be lumpy at first. Microwave or warm it on the stove until it’s hot, then add a bit more water and blend it to make it smooth again.
• You can use 2 cups of vegetable broth instead of vegetable bouillon and water. 

Nutrition

Calories: 41kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 41mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

This vegan gravy has a delicious savory flavor that tastes lovely over mashed potatoes or roasted vegetables. It’s so simple and makes dinners extra special. Make it gluten-free by using a gluten free flour.

How To Make Vegan Gravy

There’s a summary of this recipe at the bottom of the post. Here are photos of the steps for those of you who learn by seeing, as I do!

Step 1 – Melt butter

Step 2 – Whisk in flour

Step 3 – Slowly add liquid & seasonings

Step 4 – Bring to boil & cool

Step 5 – Add browning sauce (optional)

Step 6 – Serve & enjoy

PRO TIPS

Don’t rush it – As the recipe states below, add the liquid gradually to the melted butter and flour. Otherwise, it’ll just be more frustrating to incorporate it.

Make it gluten-free – You can sub the all-purpose flour with your choice of gluten-free flour.

Add flavor – you can use any flavor of vegetable bouillon or vegetable stock in this. For the seasoning, I usually use an herbs de provence blend (which is comprised of savory, marjoram, rosemary, thyme, and oregano) but you can use different dried or fresh herbs such as:

• parsley
• onion powder
• garlic powder
• dried green onion
• paprika powder
• chili powder
• etc

Strain it – Once the gravy is done, I like to filter out the herbs using a fine mesh sieve. This isn’t necessary, but I like the smoother finish that you get if you strain it real quick. It only takes a second!

Add browning sauce – I use a tiny amount of a browning sauce called kitchen bouquet to add a darker brown color to my gravy. If you don’t use it, it’ll still be delicious, but the color will be lighter. I first heard of browning sauce in an 1800s cookbook (sadly, I can’t remember which one!) where it was made by cooking brown sugar and water. Here’s a recipe to make it at home.

Pair this vegan gravy with:

• Vegan mashed potatoes
• Roasted veggies
• Vegan turkey for Thanksgiving

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The Best Vegan Mashed Potatoes

A simple & classic recipe for dairy-free mashed potatoes. You won't believe how delicious they are!

Course Side Dish, Vegan Holiday Recipes

Cuisine American

Keyword dairy free mashed potatoes, vegan mashed potatoes, vegan potatoes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 141kcal

Author Shannon Hakala

Ingredients

• 2 russet potatoes
• 2 Tbsp vegan butter
• ½ cup oat milk
• ¼ tsp salt
• 1 pinch pepper

Instructions

• Peel and cut the potatoes into 1" size pieces. Place them in a saucepan and add just enough water to cover the potatoes.
• Cover the pot and bring to a boil. Let the potatoes boil about 10 minutes, checking every few minutes for doneness. Potatoes are done when a fork can be inserted easily. Do not overcook!
• Drain the water from the pot, and add the butter. Use a masher to squash the potatoes thoroughly. Add half the oat milk and the salt and pepper, mash it in. Mash in the last half of the oat milk, and the potatoes are done.

Video

Notes

• Serve potatoes with extra vegan butter, vegan gravy, chopped green onion, or whatever you like!

Nutrition

Calories: 141kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 210mg | Potassium: 461mg | Fiber: 2g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg

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Vegan Instant Pot Butter Chicken

This is the BEST vegan version of Instant Pot Butter Chicken – using whole food ingredients like bell peppers, carrots, and onions. It's got a mild creamy flavor with the addition of canned coconut milk.

Course Main Course, Vegan Dinner Recipes

Cuisine American, Indian

Keyword instant pot butter chicken, vegan butter chicken, vegan curry

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 servings

Calories 147kcal

Author Shannon Hakala

Equipment

• Pressure cooker
• Immersion blender

Ingredients

• 1 16oz block firm tofu
• 2 red bell peppers
• 1 green bell pepper
• 4 carrots
• 1 white onion
• 1 red onion
• 3 Tbsp tomato paste
• 1 cup water
• 1.5 cups canned coconut milk
• 1 Tbsp curry powder

Instructions

• Chop up all of the peppers, onion, and carrots, and add them to the Instant Pot. Add in the tomato paste, water, and curry powder. Drain the tofu and place it on top of the veggies.
• Close and seal the lid of the Instant Pot and cook at high pressure for 20 minutes. Do a quick release when done.
• Carefully remove the tofu and a third of the veggies. Chop up the tofu into bite-sized pieces.
• Add the canned coconut milk into the Instant Pot and use an immersion blender to blend until it's smooth. Then add in the chopped tofu and the reserved veggies. Enjoy with rice, naan, and a garnish of chopped cilantro (coriander leaves) if desired. Keeps in the fridge up to 3 days.

Notes

• You can use whatever colors of peppers you want, or whatever you have on hand. If you don’t use any red peppers the end result may not be as orange/reddish as in my photos but it will still taste good!
• It’s important to use a good quality canned coconut milk. Cheaper cans will just make the runnier without adding richness.
• For a vegetarian version of Instant Pot butter chicken, use paneer instead of tofu. Just add it at the end, don’t cook it with the veggies.

Nutrition

Calories: 147kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Sodium: 78mg | Potassium: 417mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6181IU | Vitamin C: 56mg | Calcium: 33mg | Iron: 1mg

This Instant Pot butter chicken is full of healthy veggies like bell peppers, carrots, and onion. It uses tofu instead of chicken so it’s suitable for a vegan & vegetarian diet. Using the Instant Pot makes cooking it quick & easy!

I created this vegan curry recipe for a vegan butter chicken in the Instant Pot by total accident. I had too many bell peppers in my kitchen and needed to find some way to use them up. So I chopped and added red and green bell peppers, onions, carrot, a little tomato paste, and some curry powder… the end result just tasted so much like how butter chicken tastes so I decided to call it that.

This recipe is scandalously easy – you’ll be amazed! I used some special equipments that make it easy, such as the Instant Pot and also an immersion blender.

How To Make Vegan Instant Pot Butter Chicken

First, there is a little bit of chopping to do. Just a little! You’ll need to chop the carrots, bell peppers, and onion.

They go in the instant pot along with the tomato paste, curry powder, water, and the block of tofu. The tofu sits on top of all the other ingredients so it doesn’t burn. As the Instant Pot gains pressure, it will squeeze out some of the water in the tofu, changing the pressure a bit. When the pressure comes down again, it will absorb the flavors of the veggies. So no manual pressing, waiting for it to drain, or using up paper towels. Just let the IP do it’s magic in making your vegan butter chicken!

Step 1 – Add the ingredients to the Instant Pot

Step 2 – After cooking, remove tofu and some veggies

Step 3 – Add coconut milk and blend the sauce

Step 4 – Add the veggies back in & cut tofu

Step 5 – Add tofu back in and serve with rice

red bell peppers

Bell peppers are an excellent source of vitamin C and vitamin A and have antioxidant properties (read about why antioxidants are thought to be good for you). Red bell peppers have 2x more vitamin C and 8x more vitamin A than green peppers.

Red peppers also tend to be more expensive than green peppers at the grocery store, which makes sense since they require more time and resources to cultivate.

Some quick tips on saving money on bell peppers –

• Check your grocery store’s discount produce section often! I’m always finding bell peppers for 70% off at my local store.
• Shop at Aldi or Lidl. I use Aldi to do my weekly stock-ups. My sister swears by Lidl. If you don’t have these stores in your area check out an ethnic grocery store because they may have better prices than the big chains.
• Grow your own! My dad has been growing tons of peppers all summer. He says they like a lot of sun, they need well-draining soil, and to protect them with netting if you live in an area with deer.

Other Vegan Instant Pot Curry Recipes

I have some more Instant Pot curry recipes you may like:

Vegan Instant Pot Chickpea Curry with Sweet Potatoes

The post Butter Tofu appeared first on Instant Veg.

I keep posting so many chickpea recipes lately but I can’t help it! They’re extremely versatile, and I feel like I’ve just discovered so many new ways to use them. So I hope ya don’t mind me sharing yet another garbanzo bean recipe (did you know, chickpeas are known by a lot of names?).

So this time it’s chickpea taco meat. We’ve tried so many different ways to make taco meat without beef, and this is one of my favorites so far. Let me tell you why.

Typical ways to replace beef in a recipe in order to make it vegan tend to include ingredients made from soy. There are store-bought vegan taco crumbles, vegan sofritas made from tofu, vegan taco meat made from TVP (which is dried soy). You catch my drift? It’s always soy.

This Vegan Taco Meat is Soy Free

I like soy and I especially love tofu, but it can be difficult to find, even for me living in a large urban area. And some people can’t eat it due to allergies. So I wanted to try making it from chickpeas to see if it could be a good vegan taco meat alternative.

I am really happy with the way this recipe turned out – everyone who has tried it says it’s delicious, even the kids. The chickpeas have a bit more texture that’s nice because they’re not total mush in the tacos.

It’s Lower Sodium, too

I’ve been trying to use less salt lately so that I can hopefully avoid giving myself blood pressure problems later on. Since the canned chickpeas are already a little salty, I find I don’t need to add any. You can add in a little sprinkle if you prefer, of course!

• Vegan Taco Meat – The Best Homemade TVP Taco “Beef”
• Tofu Sofritas – Vegan Taco Meat
• Southwest Sweet Potato Quinoa
• The Best Vegan Crunchwrap Supreme Recipe (Taco Bell Copycat)

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Chickpea Taco Meat

A vegan taco meat option that's allergy friendly and WFPB if you omit olive oil.

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword vegan taco meat, vegan taco meat nut free, vegan taco meat soy free

Prep Time 5 minutes

Cook Time 10 minutes

2 minutes

Total Time 17 minutes

Servings 6 servings

Calories 190kcal

Author Shannon Hakala

Ingredients

• 3 cups cooked chickpeas (2 12oz cans)
• 2 Tbsp olive oil (omit for WFPB)
• ½ cup onion
• 1 jalapeño pepper
• 1 clove garlic
• 1 Tbsp chili powder (not cayenne)
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• ⅔ cup water
• salt & pepper

Instructions

• Prep: Dice the onion and jalapeño pepper, mince the garlic finely, drain the chickpeas.
• In a skillet on medium-high heat, heat the olive oil (replace with ¼ cup water if WFPB), and cook the onions and jalapeños until onions are soft and transparent.
• Set stove heat to low. Add in the rest of the ingredients except the water. Using a strong blunt cooking utensil (such as a wooden spoon, potato masher, or spaghetti spoon) smash all the chickpeas.
• Add the water and keep mashing the chickpeas a bit more, stirring the water so you get an even consistency. Let it cook uncovered about 2 more minutes, stirring now and then so it doesn't burn. Serve immediately or keep in the fridge up to 3 days.

Nutrition

Calories: 190kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 307mg | Fiber: 7g | Sugar: 5g | Vitamin A: 447IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 3mg

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Vegan Baked Macaroni & Cheese, Finnish Style (Vegaani Makaronilaatikko)

Based on a beloved Finnish recipe, "Macaroni Box," this vegan version is made with oat cream and plant-based crumbles.

Course Vegan Dinner Recipes

Cuisine American, European

Keyword vegan baked mac and cheese

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 8 servings

Calories 323kcal

Author Shannon Hakala

Equipment

• Frying pan
• 9"x13" baking dish
• Blender

Ingredients

• 16 oz macaroni
• ½ cup onion
• 12 oz vegan beefless grounds
• ¼ cup vegan butter
• 4 Tbsp flour
• 2 cups oat cream
• 2 cups vegan cheddar
• 1.5 cups water
• 1¼ tsp salt
• 1 tsp black pepper
• additional vegan cheese for topping
• ketchup for serving

Instructions

• Preheat the oven to 350° Fahrenheit and chop the onion.
• Cook the pasta according to package instructions. While it is cooking, melt the vegan butter in a skillet and whisk in the flour. Let it cook about a minute but don’t brown. 
• Slowly whisk in the oat cream and let it cook until bubbling. Turn off the heat and whisk in the vegan cheddar, water, pepper and salt if using.
• Lightly grease a 9×13” baking dish with vegan butter and pour in the cooked drained pasta. Add the beefless crumbles, chopped onion, and the vegan cheese sauce. Stir until well combined. Sprinkle on a few more vegan cheese shreds if desired.
• Bake the vegan macaroni for about 35-40 minutes uncovered. Serve with ketchup.

Nutrition

Calories: 323kcal | Carbohydrates: 51g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 495mg | Potassium: 162mg | Fiber: 3g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

A delicious and easy recipe, this Finnish style baked vegan mac and cheese has a few extra ingredients in it that really make even more satisfying than regular Mac and cheese.

The word “Makaronilaatikko” translates literally to macaroni box but it means more like macaroni casserole. The customary way to make it uses eggs, milk, butter, and ground beef or beef and pork. Obviously, this vegan version of makaronilaatikko is not going to include and of those things!

I make this recipe with vegan “beefless crumbles” which are usually soy-based. You can find them in the frozen food section in just about any grocery store.

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Southwest Ranch Chickpea Salad

A simple vegan chickpea salad with big tex-mex flavor! No cooking required, making it perfect for hot summer days.

Course Lunch, Main Course, Salad, Vegan Dinner Recipes

Cuisine American

Keyword basic chickpea salad, chickpea salad, chickpea salad recipe, easy chickpea salad, healthy chickpea salad, mexican chickpea salad, southwest chickpea salad, text mex chickpea salad, vegan chickpea salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 salad

Calories 375kcal

Author Shannon Hakala

Ingredients

• ½ cup chickpeas
• 2 cups romaine lettuce
• ¼ cup red pepper
• ¼ cup red onion
• ¼ cup carrot
• ¼ cup cucumber
• ¼ cup corn
• 2 Tbsp vegan southwest ranch dressing
• 1 slice lime
• ¼ cup tortilla chips
• 2 Tbsp cilantro

Instructions

Prep The Ingredients

• Wash and chop the romaine lettuce and red pepper. Slice the cucumber into thin coins. Slice the carrots into strips. If using canned corn, drain it. Drain the chickpeas.

For The Vegan Southwest Ranch Dressing

• You can use 1 cup of store-bought vegan ranch dressing and add 1 tsp chili powder and 1 tsp of cumin. Or make the dressing from scratch using my creamy vegan southwest ranch dressing recipe.

To Construct The Salad

• Add a layer of lettuce to a large bowl or plate. Add on the toppings. Serve with dressing and a squeeze of lime (optional) and a few sprigs of fresh cilantro.

  For a more substantial salad, you can also add a base layer of rice, quinoa, or other grains.

Nutrition

Calories: 375kcal | Carbohydrates: 63g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 161mg | Potassium: 912mg | Fiber: 13g | Sugar: 12g | Vitamin A: 14906IU | Vitamin C: 63mg | Calcium: 152mg | Iron: 5mg

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