Homemade/DIY Vegan Fish:

servings – 2 loaves of 400 g vegan fish


  • 1 cup golden flax seeds (soak in water overnight and drain)
  • 1 cup soaked kombu/kelp (*soak kombu in water for 1/2 hour and drain)
  • 2 cups soy beans (soak in water for 4 hours and drain)
  • 1 cup oatmeal
  • 1/2 cup carrot cubes
  • 2 sheets dried seaweed


  • 1 tsp sesame oil
  • 2 tbsp nutritional yeast flakes
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 tsp black pepper powder


Soy Mixture

  1. Place soy beans, golden fax seeds, kombu and carrot in a food processor.
  2. Pulse until smooth and pour the mixture into a big bowl.
  3. Add all the seasonings and combine.
  4. Add oat meal and combine.
  5. Let the mixture stand for 10 minutes, stir evenly and set aside.


  1. Cut 4 sheets of aluminium foil to the same size as the seaweed sheet and grease the surface of the foil sheets.
  2. Lay 1 seaweed sheet on 1 foil sheet and position them on a Sushi rolling mat.
  3. Scoop out 1/2 of the Soy Mixture, spread it onto the seaweed sheet and cover with a foil sheet.
  4. Cut 4 pieces of cardboard to the same size as the seaweed sheet and bend them in halves to form V shapes.
  5. Place 1 V-shaped cardboard in between 2 heavy objects (with the V-shaped opening facing up).
  6. Lay the Sushi rolling mat (together with the covered soy mixture) into the valley of the V-shaped cardboard.
  7. Place the other V-shape cardboard on top.
  8. Drop a rolling pin in and gently press (press down) until a fish trunk shape is made.
  9. Remove the cardboard pieces and rolling pin.
  10. Repeat steps 2 to 9 for the remaining soy mixture.

Vegan Fish

  1. Steam the Vegan Fish (together with the Sushi Rolling Mat) for 20 minutes.
  2. Remove the mat and let it cool.
  3. Remove the foil sheets before cooking the Vegan Fish.
  4. The Vegan Fish can be prepared by cutting it into slices and fry (or with other cooking methods).
  5. It can also be kept in the freezer for future cooking and serving.