Tasty Vegan Fish Sticks
I remember the days of enjoying fish and chips. I admit, they were fried and did taste good, until I re-newed my mind with the desire to be well and healthy all my days.
I have lost the desire for many of those old choices and have walked into a world of new tastes and desires. In fact, the thought of fish and chips never crosses my mind. But then I stumbled across a tasty recipe by Amie Sue Oldfather, a raw food chef. Though slightly modified, the recipe is a winner.
The recipe calls for no oil and of course, is not fried.
I encourage you to give these tasty vegan fish sticks a try. I have also included a couple ideas for vegan fish sauce below.
Vegan Fish Sticks Recipe
Equipment Needed: Food Processor and Dehydrator
Yield: approximately 15 fish sticks
- 1/2 cup raw almonds, soaked over night
- 1/2 cup raw sunflower seeds, soaked over night
- 1/4 cup celery, minced
- 1/4 cup red onion, minced
- 2 tablespoons fresh lime juice
- 2 1/8 teaspoons kelp powder
- 1/2 teaspoon gluten-free, wheat-free Tamari (San-J brand can be found at most health food stores)
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried dill weed, or 1/2 tablespoon fresh dill weed
- 1/4 to 1/2 cup water (add last, mixture to moisture enough to stick together to form fish sticks, but not watery)
Fish Sticks Breading Mixture:
- 1/4 cup raw cashews
- 2 tablespoons ground flax seed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon nutritional yeast (Read more about nutritional yeast)
- 1/4 teaspoon fresh ground black pepper
- Optional: 1/4 teaspoon cayenne pepper
- Rinse and drain soaked almonds and sunflower seeds, drain and rinse them. Place them in the food processor, fitted with the “S” blade. Process until they break down to a paste-like mixture.
- Add the celery, onion, lime juice, kelp powder, tamari, salt and dill. Process until blended together. You will need to stop and scrape the sides down periodically.
- While the food processor is running, add just enough water to make mixture/paste nice and moist. Transfer to a bowl.
- To make the breading, grind the cashews in a food processor or small coffee grinder, to a small crumb size. I prefer to use a small coffee grinder.
- Grind fresh flax seeds into powder using coffee grinder. Add the ground flax seeds, paprika, salt, pepper, and nutritional yeast and mix together. Put the breading mixture in a rectangular container or bowl for coating fish sticks.
- Measure out 2 tablespoons of fish mixture and shape into a fish stick, then coat with the breading and place on a dehydrator mesh sheet.
- Dehydrate at 145 degrees F for 1 hour, then reduce to 115 degrees and continue drying for 4 -6 hours.
- Store leftovers in the fridge for up to 5 days. You can reheat them by placing them back in the dehydrator for a while.
Vegan Fish Sauce Recipe – Tartar and Ketchup
Back in the day when I use to eat fish and chips, I always preferred dipping the fish into ketchup, but I also know that many prefer and enjoy tartar sauce.
Yes, you could get ambitious and make your own ketchup, but if time is a factor, use organic ketchup, such as you can find in a Whole Foods or Trader Joes. To spice up the ketchup, add a bit of hot sauce, cayenne powder or smoked paprika.
As far as tartar fish sauce is concerned, here is a quick recipe:
Using a food processor, process the following ingredients into a sauce like consistency:
- 1/2 cup cashews
- 1/4 cup water
- 1/4 cup sweet pickle relish (avoid pickle relish products that contain artificial coloring)
- 2 tablespoons Braggs apple cider vinegar
- 1/2 to teaspoon mustard powder (go slow and taste test for desired flavor and intensity)
- In addition to, or in place of mustard powder, add a 1/4 to 1/2 teaspoon Dijon mustard and taste test.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon black pepper
- 2 green onions, white part only, minced
If you’ve enjoyed this post, Vegan Fish Sticks and Vegan Fish Sauce, leave a comment below:
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