SEAFOOD Substitutes + Trying VEGAN Recipes from It Doesn't Taste Like Chicken

[@stiobhardgruamach1368]

The first seafood substitute I made was the eggplant lox in the farm cookbook... and that recipe contributed to my love of eggplant ever since. They also have a breaded tofu similar to Sam's but I think hers is closest to the japanese recipe isobeyaki. And while most japanese people have told me that isobeyaki is mochi I have certainly seen recipes for it using tofu. One of Lesley Downer's japanese cookbooks has a mock eel recipe that's also similar in ingredients to Sam's salmon but the tofu is mashed instead of kept whole. Martin Stidham has a Chinese cookbook that also has a mock eel in it but his is made from shitake mushrooms and is quite different in approach. The Shandlers have a wheat gluten (seitan) cookbook with a section on sea wheat that includes recipes for clam chowder and so on. It approaches what is sold in cans as mock abalone in Chinese markets "chai pow yu". (Also wheat gluten) Although having made Chai Pow Yu from scratch using the Chinese recipe I don't think they are exactly the same. Many of the seafood substitutes I see in Asian markets are made from konjac which I think is a special variety of yam. It's also what shirataki noodles are made from which are notoriously fishy smelling. Another Chinese mock fish is made from mashed taro root that is cooked like a hash brown. I've seen this in restaurants shaped like a fish and decorated with almonds and olives to look like scales. Eileen yin Fei lo has a cookbook with a recipe that I have done. When I worked on New York there was a place near Tompkins sq park called dojo that made slabs of fried tofu with hijiki sewn through the middle and was kind of fishy. Of course there are a whole range of sushi dishes that combine nori or thin marinated tofu with fermented rice and has much of the feeling of seafood from the seaweed. In Scotland and Ireland they also cook with seaweed but mostly as a thickener for the gelatinous qualities... The most famous Irish seaweed has an Irish name: carrageenan.

[@lynettestrickland1688]

Living in the South somewhat near the culinary influence of New Orleans, I highly suggest adding Old Bay seasoning and finely sliced green onion to the crab cake mixture. Definitely run it through the food processor (just pulse), too. I dredge these in panko before baking. So good! The Old Bay takes care of the cajun crab cake taste and no need for the nori. These also freeze well uncooked and can be baked from frozen. Make the crab cakes smaller and they are great on a po boy sandwich!

[@LetsEatPlants]

GREAT suggestions!!! Thank you! I’m surprised Old Bay wasn’t in the recipe actually. 🤔 Will definitely add it next time. 🤩 And great idea to freeze some! Perfect for meal prep! Will be trying that out for sure. Thanks, Lynette! 🤗🤗

[@samantharose2759]

Those crab cakes look delicious 🤗 I love that you work with what you have, it's so much more realistic. I often get excited when I see a recipe I like and then don't make if I'm missing one or two ingredients until I buy them and then usually forget what I wanted them for 😂 or then don't have the motivation or same level of excitement to make it when I first saw recipe! 🥰

[@LetsEatPlants]

Hahaha totally, right!?? If it's a really odd swap sometimes I'll just wait, but usually swaps are pretty easy to do.. especially with vegan cooking (we're already swapping so much and inventing so much as it is 😜). 🙌🏻🙌🏻

[@BettyHorn]

I love Sam! And I think you had a great substitute with the hearts of palm! I have tried all the gardein fiahless products. They are really good, especially the fishless filets. Thanks!

[@LetsEatPlants]

She is awesome! And thank you, it did turn out quite well. 😁 Gardein has some great options! I'll keep an eye out for the filets. Yummm! Thanks Betty!

[@BettyHorn]

@@LetsEatPlants anytime! I have to watch your latest tomorrow. Hubby's asleep.

[@kiwifeijoa]

Mmm.. the crab cakes look very good. I'd like to try the tofu salmon too at some stage. I'd really like to see if flavoured tofu can be made so that the flavour is all through from the start, I guess in the soymilk. Haven't ever seen that, perhaps it's not possible, but can't see why not tho. Barbecue or seafood flavours would be great this way. Impressed that you always quote your sources and give them credit, and Sam's recipes always seem so good, you two are both rather uplifting people. Great topic

[@LetsEatPlants]

I am very intrigued by that tofu idea since you last mentioned it. I don't see why not either... unless it messes with the coagulation in some way? Or some other part of the process? Not sure if I'm ready to try yet! Haha. Yes, Sam's recipes are great! I am not an expert recipe creator myself so am happy to find other recipes and give credit. 🤗 And thank you so much for the kind words! 🌱

[@debrawhobrey1625]

Can't wait to try salmon patties. Good video.

[@LetsEatPlants]

Thank you, Debra! So glad you enjoined. Would love to know what you think of the salmon when you try it. 🤗

[@chris_perea]

What what what watermelon 😱😱😱Who knew? 😅Super interesting substitutes Maddie, thanks! I'm kind of going back to vegetarian so your recipes are very inspiring 😊

[@LetsEatPlants]

Hahaha right!? 🍉🤯 That’s great! So glad you’re finding the vids helpful. 🤗 Please let me know if I can help in any way along your journey!

[@nsmellowyellow1]

Can't wait to try the crab cakes, and the lobster rolls you made with the hearts of palm look amazing as well! Old bay seasoning would really work I think too. Wondering if anyone has tried "lobster mushrooms"? Sauce Stache did a video making lobster rolls with them and he was seriously mpressed...I'm going to research identifying them and go for a hike lol!

[@LetsEatPlants]

Oh yes, someone else mentioned Old Bay! I think it's a definite must when I make this recipe again. 🤗 Omg yes! I remember seeing his lobster mushroom video! Still haven't seen them anywhere to this day. 😂 Would love to know if you end up finding any! 😜

[@nsmellowyellow1]

@@LetsEatPlants I'll be sure to let you know! 😁

[@davidthescottishvegan]

Great video Maddie and alternatives and Sam's channel is amazing and I love 😍 it. Good that Maddie supports other vegan WFPB KZbinrs. Watched seaspiracy and it provides more motivation not to eat fish and other sea animals. Love 🥰 the video and love 💞❤️ Maddie & Q.

[@LetsEatPlants]

Oh yes, Sam is awesome! I love all her recipes. 🤩🤩 So glad you enjoyed! Thank you for the sweet comment. 🤗💕

[@natashalapierre4109]

It doesnt tast zero like fish. No one will ever be able to realy make it tast like real fish and what so ever (fish, sea food, chiken, meat, etc). It look's like but is so far of the real thing. Harts of palm of artichok, only have a mini texture of fish but doenst not tast like it ever if you put lots of seasoning to make it fishy.

[@LetsEatPlants]

Yes, luckily there are so many more seasoning options nowadays! 😄 Have you tried any of the newer store-bought options like Zeastar? I'm curious the taste on that one because it looks so realistic! I do think we'll get there... soon. 🤗

[@EL-be_real]

Your option are made to resemble fish options, but are far from the real thing... very far.

[@LetsEatPlants]

Ok 😊