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
- Place soy beans, golden fax seeds, kombu and carrot in a food processor.
- Pulse until smooth and pour the mixture into a big bowl.
- Add all the seasonings and combine.
- Add oat meal and combine.
- Let the mixture stand for 10 minutes, stir evenly and set aside.
- Cut 4 sheets of aluminium foil to the same size as the seaweed sheet and grease the surface of the foil sheets.
- Lay 1 seaweed sheet on 1 foil sheet and position them on a Sushi rolling mat.
- Scoop out 1/2 of the Soy Mixture, spread it onto the seaweed sheet and cover with a foil sheet.
- Cut 4 pieces of cardboard to the same size as the seaweed sheet and bend them in halves to form V shapes.
- Place 1 V-shaped cardboard in between 2 heavy objects (with the V-shaped opening facing up).
- Lay the Sushi rolling mat (together with the covered soy mixture) into the valley of the V-shaped cardboard.
- Place the other V-shape cardboard on top.
- Drop a rolling pin in and gently press (press down) until a fish trunk shape is made.
- Remove the cardboard pieces and rolling pin.
- Repeat steps 2 to 9 for the remaining soy mixture.
- Steam the Vegan Fish (together with the Sushi Rolling Mat) for 20 minutes.
- Remove the mat and let it cool.
- Remove the foil sheets before cooking the Vegan Fish.
- The Vegan Fish can be prepared by cutting it into slices and fry (or with other cooking methods).
- It can also be kept in the freezer for future cooking and serving.
greetings i would to see a video of to make the vegan fish
Hi Anthony, sorry for the so late reply as we have just discovered your comment. It’s our future plan to create more veggie cooking videos, so stay tuned. 🙂
If you have any questions on our recipes, feel free to post a comment below the recipe or contact us via the contact box here > https://www.vegeangel.com/contact/ .
Thanks for dropping by, happy day!
I agree that a video on YouTube linked to this page of this being made would be helpful. As I made this a number of issues arose: should the kombu be put in the blender whole (in strips as I bought it)? How does one judge a cup of soaked kombu when it starts out dry from the pack (the soaked quantity was about twice a cupful of where I decided to stop when it seemed too much)? Its dry weight in the ingredients before soaking would be more helpful. The kombu remained blended in smallish strips rather than pureed, the whole mixture was in no way pourable as it was very thick; is this what’s expected? By oatmeal do you mean porridge oats or the very finely ground oats which are powdery? Either way a cupful was proving a massive amount, was making it to dry and packed out and so I had to stop at a halfcup. And rather than cupfuls could we have the recipe in weighted quantities instead? Looks like a wonderful recipe and has a very fishy smell after steaming but the aforementioned guidance would be invaluable for those coming to this fresh. Thanks.
Thanks for your constructive comment.
1. Pertaining to your recommendation of making a video on this recipe, we already have plan to do this for complicated recipe in future.
2. You can put the kumbo whole into the blender as it is soft enough to be blended in any size.
3. It is difficult to weigh such a small quantity of dry kumbo accurately if we use a normal household weighing scale. It weighs around 15 gm only. I normally soak a pack of dry kumbo and keep the remainder in the freezer for later use.
4. It does not matter if the blended kumbo not being pureed as what we expect is to have a sticky mass.
5. Yes, oatmeal is porridge oats. You may use half cup should you find the mixture too dry.
Please note that the quantity of ingredient provided just serves as a rough guide only. However, hands on experience is required to achieve personal satisfaction.
We appreciate your valuable comment and suggestion, we look forward for your veggie recipe sharing too.