Lettuce Eat Cake

Easy but elevated vegan eats

Vegan Buttermilk Pancakes

stack of vegan blueberry pancakes

Perfect, fluffy and golden brown, this Vegan Buttermilk Pancake recipe is the one and only you’ll ever need. Non-vegans cannot tell they’re dairy and egg-free. It’s the ideal recipe to bust out on family vacations when cooking a big hearty pancake breakfast for all (who may not be vegan). You don’t have to mess with any hard to find ingredients in this recipe, and it’s very quick and easy to make (once you’re hooked to these you’ll have the measurements memorized and just have to glance at the recipe)! Use the secret ingredient in this recipe to give your plant-based pancakes that classic, perfect golden brown colour.

Agave Syrup for a Golden Brown Colour

Agave nectar is the secret ingredient for making your vegan pancakes golden brown. It’s not just the beautiful colour it gives them, but the taste as well. The caramel notes of the agave impart a delicious, slightly toasty flavour. You end up with classic pancakes indistinguishable from the non-vegan kind, (and not sad white and flavourless ones which some vegan pancake recipes produce).

Agave has become popular as an alternative sweetener, mainly because it does not cause a huge spike in blood sugar as other sweeteners such as white sugar do. The fructose in agave is slow release, which is good news for diabetics. Agave’s glycemic index (GI). is low, ranging from 28 to 32 – whereas honey’s is 58. Almost all agave’s are organically grown, it has a long shelf life, and is easy to pour and due to its thin consistency, blending well with other ingredients. It’s important to remember though, it’s a sugar, not a health food.

While it has a low-glycemic index and (high-quality) agave nectar is rich in vitamins, minerals and nutrients, it is still essentially refined fructose. Fructose causes insulin resistance and raises levels of triglycerides. When consumed in heavy doses, it interferes with healthy metabolism. So, the same as with sugar, consume in moderation!

Plant-Based Buttermilk for a Perfect Crumb

The other special part to this recipe is the vegan buttermilk. Simply adding vinegar to plant milk and whisking will create a lovely buttermilk mixture. The acid in the buttermilk kickstarts the baking soda into action for extra height. You should end up with an airy mixture that feels like a puffy cloud of pre-pancake goodness. The buttermilk helps to break down strands of gluten, leading to a fine and tender crumb. In other words, the perfect classic pancake texture. Be sure to not over-mix your pancake batter — it cannot be overstated how important this is! It’s better to have some lumps than to over-stir.

Fresh Berries & Heated Maple Syrup

Fresh berries are a delight in these golden brown pancakes. Blueberries are a classic, but you can add any type into your mixture fresh or frozen. The PC Organics frozen banana and strawberries are divine. Another divine flavouring is adding peanut butter on top of your pancakes, along with fresh sliced bananas and maple syrup. If you’re feeling fancy, go the extra mile and warm up your maple syrup. It keeps your pancakes toasty, and there is nothing quite like it. At the bare minimum, take the syrup out of the fridge before making your batter for god’s sake! Letting it warm up will ensure you don’t end up with cold ‘cakes. There you have it. The only Vegan Pancake recipe you’ll ever need. Quick, easy, and absolute perfection.

stack of vegan blueberry pancakes

Vegan Buttermilk Pancakes

Fluffy vegan buttermilk pancakes with the perfect golden-brown colour.
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Prep Time 7 minutes
Cook Time 10 minutes
Course Breakfast, Brunch
Cuisine American, Canadian, Plant-Based, Vegan
Servings 3 people

Ingredients
  

Vegan Buttermilk

  • 3/4 cup + 2 tbsp unsweetened oat milk (or milk of choice)
  • 1 tbsp apple cider vinegar

Pancake Batter

  • 1 cup unbleached all-purpose flour (can sub 1/4th with whole wheat or spelt)
  • 1 tbsp baking powder (NOT baking soda!)
  • 1 generous pinch salt
  • 1 tbsp vegetable oil (plus more for pan if not using waffle/pancake maker)
  • 1 tbsp agave syrup (this gives your pancakes that golden brown colour)
  • 1 tsp vanilla extract
  • dairy-free butter, to spread on pancakes (optional)

Instructions
 

Vegan Buttermilk

  • In a small bowl, combine milk and vinegar, then whisk together.
  • Let sour while you combine other ingredients.

Pancake Batter

  • In a mixing bowl, combine flour, baking powder, and salt.
  • Stir in oil, agave syrup, vanilla, and sour milk, stirring just until combined. (Don’t over-stir or you’ll have tough pancakes. If batter is too thick, add a little more milk).
  • Heat up your pancake maker if using. (They make incredible pancakes and I highly recommend the Cuisinart waffle and pancake maker!)
  • If using a pan, lightly grease a non-stick pan and place over medium heat.
  • When hot, add pancake batter by the 1/4 cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface.

Notes

Makes 6–8 pancakes, depending on how big you make them.
You can of course use a pan, but I highly recommend the Cuisinart waffle and pancake maker!)
Keyword Breakfast, Buttermilk pancakes, Dairy-free pancakes, Pancakes, Vegan brunch, Vegan pancakes

Vegan Roasted Tomato & Garlic Creamy Pasta

This fool-proof homeade vegan pasta is accompanied by an easy vegan cream sauce, that is full of flavour.

Homemade pasta is always going to be fresher, healthier, and taste much better than store-bought pasta. While making pasta from scratch can be an intimidating process at first, after making it once you will see it is actually not difficult! Especially this recipe. You do not need to put a ton of time and effort into preparing homemade pasta, and the rewards are HUGE.

From Scratch is Always Better

Pasta from scratch uses minimal, whole ingredients: semolina and all-purpose flour, water, salt and olive oil. It produces a pasta with flavour, depth and it also just absorbs sauces more than boxed pasta. It is always without a doubt worth the effort. Delicate and delicious pasta dough with silky texture and rich flavours that will elevate your pasta dishes.

Authentic Italian PastaWithout Egg

This recipe excludes eggs to make a vegan pasta. An egg-less pasta is not less “traditional” than those made with egg. In Italy, the birthplace of pasta, different towns and regions have different traditions when it comes to pasta making. Pasta from north Italy for instance is often made with soft wheat flour, since it grows primarily in the northern regions. Soft wheat flour is low in protein, so the addition of eggs in the north of Italy is usually required to bind the dough together, resulting in silky, golden sheets of pasta.

Head over to central and southern Italy on the other hand, and they historically produce pasta that is often made of semolina flour and water. Essentially, vegan pasta is the norm over there! Semolina flour only grows in central and south Italy. Since this type of flour is higher in protein, eggs are usually not needed – just a little bit of water. So yes, eggless pasta is just as ‘authentic’ as that with egg.

Easy Peasy

This easy vegan homeade pasta recipe only requires mixing together a few ingredients, kneading and rolling, and cutting your dough. You don’t even need a pasta maker. Just get those ingredients together and create whatever pasta shapes you want using your hands! Don’t worry so much about crafting perfectly-shaped noodles. It’s all in the taste, and a little rustic charm just adds to the presentation.

You Can Use More Simple Sauces

The highlight of any fresh pasta recipe is the pasta! The pasta is the star, and the sauce is the accompaniment. With this delicious homeade fresh pasta, you’ll enjoy the taste of the actual pasta so much that you won’t need to drown it in sauce. If you don’t feel like making a sauce, then don’t! You can try it with just fresh garlic and olive oil, with a dash of grated vegan cheese. It’s equally delicious with just some vegan butter and sage. In general though, stay way from store-bought sauces! They often have too much salt and sugar in them, which reduces the health benefits of the entire dish, and simply don’t taste as great.

The simple garlic cream sauce included in this recipe though is just enough to add a creamy flavour to the dish, without out-shining your freshly-made noodles. It’s a cream sauce that’s very versatile too, and you can keep it in your back pocket to add to a number of dishes.

Homemade Vegan Pasta with Creamy Roasted Tomato & Garlic Sauce

Fresh homeade pasta (optional) with a creamy vegan roasted tomato and garlic sauce.
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Course dinner
Cuisine Italian

Ingredients
  

Homeade Vegan Pasta

  • 1 1/4 cup all purpose flour
  • 1 cup semolina flour
  • 1/2 tsp salt
  • 3/4 cup water
  • 2 tsp olive oil

Vegan Creamy Roasted Tomato & Garlic Sauce

  • 3 cups grape tomatoes (halved)
  • olive oil
  • 1/4 cup shallots
  • 8 large cloves garlic
  • salt and black pepper (to taste)
  • 3 tbsp unbleached all-purpose flour
  • 2 1/2 cups unsweetened oat, soy or almond milk
  • 3 tbsp nutritional yeast
  • 1-2 tbsp vegan parmesan cheese
  • fresh sage
  • 1-2 tbsp lemon juice

Instructions
 

Homeade Vegan Pasta

  • Mix the flour, semolina, and salt in a bowl.
  • Create a well. Pour in water and olive oil. Mix together until combined.
  • Transfer to a flat surface and knead until it becomes a soft dough (about 8 minutes).
  • Form into a ball and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
  • After refrigerating, cut dough into 2 portions.
  • Place one portion on a floured surface and roll it out into a thin sheet.
  • Dust with a bit more of flour and loosely roll up the sheet. Cut the roll into strips, and then unfurl the strips.
  • Lay the noodles loosely into little nests.
  • Repeat with second portion of dough.
  • Cook in salted boiled water for 3-4 minutes.

Vegan Creamy Roasted Tomato & Garlic Sauce

  • Preheat oven to 400 degrees.
  • Drizzle tomatoes with olive oil and sea salt. Place cut side up on a parchment paper-lined baking sheet and bake for 20 minutes.
  • In a large skillet over medium-low heat, add 1 Tbs olive oil, your lemon juice, garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes.
  • Stir in flour and slowly whisk in the plant milk a little at a time. Add nutritional yeast, more salt and black pepper as desired, and bring to a simmer. Cook for another 4-5 minutes to thicken.
  • Add your cooked homeade pasta and roasted tomatoes, then stir.
  • Top with vegan parmesan and chopped fresh sage.
Keyword Authentic homeade pasta, Dairy-free pasta, Pasta, Vegan linguine, Vegan noodles, Vegan Pasta, Vegan spaghetti

Perfectly Spiced Vegan Pumpkin Pie

My Perfectly Spiced Vegan Pumpkin Pie has a pumpkin custard filling and a flaky homemade crust. This is the only Pumpkin pie recipe you’ll ever need. While it just happens to be vegan, there’s nothing per se that makes this a “vegan’“ pie. Meaning, this recipe makes you a classic homeade pumpkin pie that everyone will love.

Filling for Perfectly Spiced Vegan Pumpkin Pie

Perfectly Spiced Vegan Pumpkin Pie

The two keys to making a pumpkin pie with flavours that will impress are: using a homeade crust, and using 100% pumpkin puree along with the perfect concoction of spices (rather than canned pumpkin pie filling).

Do not use canned pumpkin pie filling ever! For this recipe you need 100% pure canned pumpkin. This means it is not pre-spiced. You want to spice it yourself to avoid preservatives and to get that perfect taste!

Making the Homemade Crust

It’s so easy and so far tastier to make your own crust from scratch, and there’s really no reason not to! Store bought crusts are generally tasteless and crumbly and don’t have that delicate flaky texture that a homeade crust will.

If you haven’t yet mastered the art of making pie crust, this recipe is the place to start.

It’s quick and super simple, and does not need to look perfect when you place it in your pie dish, as you can form it into a beautiful thing once you’ve placed it in. So long as you ensure your vegetable shortening and butter of choice (vegan or non) are cold, and you don’t overwork the dough with your warm hands, your dough will be a cinch.

A cold dough is very easy to work with. If your dough starts to get too warm, say once you’ve put in in the dish and are working on your crust design, you can just take a little break by popping it in the fridge to get it cool again, and then get back at it.

All together, this easy pie crust takes about 15 minutes or less to make! You can make your crust design as simple or advanced as you like. Here, I just went with a simple scalloped edge.

SHOP THE INGREDIENTS FOR THIS RECIPE BELOW:

Perfectly Spiced Vegan Pumpkin Pie

This classic scallop crust is fairly easy to do.

Use the index finger of one hand to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the entire edge of the pie. The result is a dainty little scalloped edge that looks just the right amount of fancy.

Perfectly Spiced Vegan Pumpkin Pie

Easy Perfectly Spiced Pumpkin Pie (That Happens to be Vegan)

A perfectly spiced custard filling and a flaky homemade crust make this vegan pumpkin pie recipe the only one you will ever need.
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Course Dessert

Ingredients
  

Pie Crust

  • 1 1/2 cups all purpose flour, spooned and levelled
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/4 cup vegan butter, cold and cut into cubes (Earth Balance brand preferred or butter/margarine of choice)
  • 1/4 cup vegetable shortening (cold and into a few pieces)
  • 3-4 tbsp ice water

Pumpkin Pie Filling

  • 1 15 ounce can pumpkin puree (not pumpkin pie filling)
  • 1 cup coconut cream
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1/2 tsp salt
  • 3 tbsp cornstarch

Instructions
 

Pie Crust

  • Your butter or margarine of choice and shortening must be very cold before starting. Ensure they have been refrigerated for at least 30 minutes before starting. If not, your dough will be too warm and difficult to work with, and will make your pie crust less flaky and light.
  • Start by whisking together the dry ingredients in a large bowl, then add the cold butter and shortening. Use a fork to cut it in, then add in the ice water and stir until the dough comes together.
  • Empty the dough onto a lightly floured surface and shape it into a ball. Be careful not to use your hands too much or it will warm the dough.
  • Roll the dough with a rolling pin to about a 12 inch circle, and transfer to a pie plate. You can wrap it gently around your rolling pin and then carefully transfer it. Please don't panic if it's not perfect, you can fix it in the pie plate!
  • Push the pie crust all around the dish, trimming off any excess and replacing any spots that need fixing.
  • It's now ready to use right away, or you can refrigerate until you are ready to use.

Pumpkin Pie Filling

  • Preheat the oven to 350 degrees F.
  • Add the canned pumpkin, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth.
  • Pour the mixture into a 9-inch pan lined with a pie crust. (It does not need to be pre-baked). Spread the mixture evenly with a spatula.
  • Bake for 1 hour. Let your pie cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight before serving.
  • Slice and serve with non-dairy whipped topping, if desired.
Keyword pumpkin, pumpkin pie, vegan dessert, vegan pie, vegan pumpkin pie, vegan pumpkin recipes

3-Ingredient Honeydew Sorbet

3-Ingredient Honeydew Sorbet

My 3-Ingredient Honeydew Sorbet is a healthy dairy-free, gluten-free vegan dessert that is sweet and refreshing.

Make this simple and healthy dessert while Honeydew melons are still in season.

The ancient Egyptians regarded the honeydew melon as sacred, and reserved it for society’s most elite. I totally understand why. A honeydew that has reached its apex really is one of nature’s most glorious things. It is bursting with floral sweetness, and dripping with juices that taste of honey.

This 3 ingredient sorbet may be a very simple recipe, but it makes a divine treat worthy of the likes of Hatshepsut herself (look her up). It will satisfy the sweet cravings of kiddos, or can be served to guests with fresh mint leaves and berries, as an elevated dessert course.

Honeydew is available all year round, but their peak season runs between June and October. Tasting the juicy sweet flavour of a honeydew melon in season, at the perfect ripeness, is a highlight of summertime.

Once you’ve tasted a local, farmer-grown, quality melon in season, it’s tough to go back to the blah of grocery store melons! Grocery store produce is often so tasteless because it’s typically picked before it’s ripe. This is so it does not spoil during the long travel to the supermarkets.

So, get your flavourful fruit and veg from your farmer’s markets while locally grown produce is still available for the season. Try this Honeydew Melon Sorbet for a late summer treat that highlights the fresh flavour of a beautiful in-season fruit.

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This dessert is healthy and so simple to make! The only minor tricky thing is ensuring you pick out the right melon. When buying large fruits such as melon and watermelon it can be tough to tell whether they’re ripe or not. The secret to finding a ripe melon is to smell it.

Choosing The Right Melon

A ripe honeydew gives off a sweet fruity aroma from the stem. The more aromatic the scent, the sweeter the melon. The opposite end of the stem should be soft to the touch and almost springy when pressed. Your honeydew melon should have a waxy rind and should feel heavy for its size.

Avoid melons with a fuzzy rind. These fruit have a ton of seeds, which start to work their way loose from the melon flesh as it ripens. So, you can also give your melon a shake to see if it’s ready for consuming! If you hear a faint rattling sound from within, it’s probably ready to be eaten.

3-Ingredient Honeydew Sorbet

Store your perfectly picked honeydew melon at room temperature, but be sure to act quickly. You do not want to let your melon sit around past its prime. If you’ve selected a honeydew at its apex, you want to eat it at its apex.

How to make 3-Ingredient Honeydew Sorbet

Always ensure to wash any melon thoroughly before cutting. The surface of melons (especially cantaloupes) are very germ-friendly. You don’t carry any surface bacteria into the edible melon flesh.

Once thoroughly washed, cut your melon in half, then using an ice cream scoop (or a spoon), remove the seeds.

Keep in mind your honeydew melon has to go in the freezer for 4-6 hours after cutting it.

Healthy Honeydew Melon Sorbet

A simple and healthy dairy-free vegan dessert made with Honeydew melons.
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Prep Time 10 minutes
Freezing time 4 minutes
Course Dessert, Snack
Cuisine Vegan
Servings 2 people

Ingredients
  

Honeydew Sorbet

  • 1 honeydew melon
  • 1 tbsp 1 tablespoon lemon juice
  • 2 tsp maple syrup

Instructions
 

Healthy Honeydew Melon Sorbet

  • Wash your melon well, slice in two and scoop out seeds.
  • Slice the honeydew into 1″ chunks and spread out on a baking sheet.
  • Place in the freezer for 4-6 hours until frozen.
  • Once frozen, put the chunks in the blender (or use a hand blender) with the lemon juice and maple syrup (add a couple tablespoons of water if needed to help it blend.
  • Blend until smooth.
  • Place back into the freezer for another 30 minutes until it sets.
  • Scoop & serve!
Keyword dairy-free dessert, fruit, green sorbet, honeydew melon, plant-based dessert, sorbet, vegan dessert, vegan sorbet

Looking for more vegan recipes? Try my Vegan Coconut Buttercream Cake!

Vegan Coconut Buttercream Cake

The Best Easy Vegan Seitan Sausages

The Best Easy Vegan Seitan Sausages

The Best Easy Vegan Seitan Sausages, made from chickpeas and vital wheat gluten, with the perfect texture and taste. These plant-based sausages are a healthy alternative to processed meat and super easy to make!

Why These Are The Best Easy Vegan Seitan Sausages

If you’ve been plant-based for a while, or are trying to reduce meant in your diet, you’re likely tired of the over-processed fake meats out there. They’re pricey, and often full of additives such as a lot of extra sugar, sodium, oil, and calories. After a while you may have, like me, found their processed ingredients have started to make you feel gross.

The Best Easy Vegan Seitan Sausages

A lot of people go plant-based in part to be healthy. Vegetables are nutrient-dense and a diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer.

So if you’re eating plant-based for the health benefits, it’s a good idea not to pollute your diet with a ton of processed vegan meats. The veg community has of late been creating new and exciting vegan meats that are nutritious and made from real ingredients. This recipe for The Best Easy Vegan Seitan Sausages lets you make nutritious vegan meat at home.

Making your own healthy, non-processed plant-based sausages is cheaper, and much more delicious than the store-bought kind. If you’re a beginner vegan, it can seem daunting to start making your own homeade mock meats. I promise you, it’s easy and I wish I would have started earlier in my plant-based journey.

What is Vital Wheat Gluten?

Vital wheat gluten is the central ingredient in this recipe. It’s what makes your vegan sausages meaty, and gives them the perfect texture. This nutritious flour is the main ingredient in the popular meat substitute seitan. Wheat gluten and spices added to water make a dough. When the gluten dough is steamed, baked, boiled, or otherwise cooked, it becomes chewy with a very meat-like texture. Vital wheat gluten is a nutrient-rich flour that does not exist on its own in nature. It is made by rinsing away all the starch from kneaded wheat flour dough or by rehydrating powdered vital wheat gluten with water.

vital wheat gluten package

So, yes it is technically processed, but it is still your friend! Vital wheat gluten is high in protein, is an excellent source of many vital minerals such as selenium and iron, low in carbs and extremely low in fat. Because of this, it may not contribute to obesity like other ultra-processed foods.

Combining simple, wholesome, real ingredients with this nutritious flour makes a much healthier meat substitute than store bought sausages. I suggest you use Bob Mill’s Vital Wheat Gluten flour.

measuring cups with chickpeas
homeade seitan vegan sausage recipe

The Best Easy Vegan Seitan Sausages

The Best Easy Vegan Seitan Sausages, made from chickpeas and vital wheat gluten, with the perfect texture and taste. These plant-based sausages are a healthy alternative to processed meat and super easy to make!
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Prep Time 20 minutes
Cook Time 50 minutes
Course Breakfast, dinner
Cuisine American, Canadian, Italian
Servings 4 sausages

Ingredients
  

Vegan Sausages

  • 1/2 tbsp canola oil
  • 1/2 large white onion, chopped
  • 1 garlic clove, chopped
  • 1/4 tsp basil
  • 1/4 tsp sage
  • 1/4 tsp thyme
  • 1/2 tsp fennel seeds
  • 1/4 tsp cayenne (optional)
  • 1/4 cup cooked chickpeas
  • 1 tbsp tomato paste (or strained tomato)
  • 1/8 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika
  • 1 tbsp soy sauce
  • 1/4 cup sparkling water
  • 3/4 cup vital wheat gluten (CANNOT be substituted for any other flour)

Instructions
 

Vegan Sausages

  • Add canola oil to a pan and sautée your chopped onion and garlic until soft. Add the fennel seeds, thyme, sage, and basil. Let it cook for another minute.
  • Using your immersion hand blender or food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, smoked paprika, soy sauce, and sparkling water. Pulse until it’s saucy.
  • Add the vital wheat gluten flour and pulse again until it comes together in a ball. (Since gluten flour is so fine, I like to mix it in a quarter cup at a time. This keeps your flour from flying into the air and making a mess).
  • You should now have a somewhat sticky dough. Divide it into 4 equal chunks. Roll each seitan chunk into a sausage shape, then roll each sausage tightly in aluminum foil. (you can use a layer of parchment paper between the sausage and foil, but this is personal preference). Twist the ends so that the seitan is completely covered in foil.
  • Fill a large pot with a couple of inches of water and place a steam basket in it. Make sure the water does not go past the steam basket or your sausages will get wet! Bring it to high heat.
  • Place the seitan sausages into the steaming basket. Try not to stack them, but a bit of overlap is okay. Let them steam for about 40 minutes, flipping them after 20 minutes.
  • Remove them from the foil and parchment paper (they will be hot)!
  • Now you can use them however you’d like! Pan frying with a touch of oil is my favourite. Slice them and put them in a tomato or creamy pasta sauce, use them in a sausage paella, or grill them and serve in a fresh bun. You can store them in the fridge for 3-4 days.
Keyword Italian, italian sausages, sausage, sausages, seitan, Vegan meat, vegan sausage

Make a full on vegan brunch! These Easy Vegan Seitan Sausages are delicious alongside my Vegan Buttermilk Pancakes!

Vegan Buttermilk Pancakes

Try this vegan sausage in a hearty Italian meal like my

5 Minute Vegan Hearts of Palm Fish

5 Minute Vegan Hearts of Palm Fish

Hearts of Palm make a 5 Minute Vegan Hearts of Palm Fish, that takes just moments to prepare and 15 minutes to bake. Hearts of palm are full of protein and heart healthy potassium. Their creamy flakiness, paired with the ‘under the sea’ flavour of seaweed make a great plant-based fish.

There are some excellent plant-based fish products out there, but they’re all fairly processed. Pre-packaged vegan meats are a great entry point for plant-based beginners. (It’s okay to have a couple bags stashed in the freezer for desperate times). This 5 Minute Vegan Hearts of Palm Fish takes 5 minutes to prep, bakes in less time than your packaged fish, is healthy, and the flavour and texture are spot on.

Shop ingredients below for this recipe:

hearts of palm in bowl

Nutrition of My 5 Minute Vegan Hearts of Palm Fish

Plant-based fish from hearts of palm is exciting not just because it makes a non-processed plant meat, but it contains protein and is heart healthy.

Hearts of palm contain 17 different amino acids, low in cholesterol and most importantly, are a rich source of protein. You don’t want your plant-based meats to be all about taste. They should nourish you and provide you with the nutrients you need. One cup of heart of palm has 3.7 grams of protein.

They’re also low in fats and sugars and high in fiber, and contain plenty of healthy vitamins and minerals. Potassium is the most prevalent vitamin packed into this plant- which your body uses to keep your heart healthy.

SHOP INGREDIENTS FOR THIS RECIPE BELOW:

Giving Your 5 Minute Vegan Fish Flakey Texture

seaweed and ingredients for vegan fish

When shredded, the texture of the hearts of palm strongly resembles crabmeat or flaked white fish. Hearts of palm have a delicate, slightly nutty, vegetal flavour often compared to artichokes. It is super versatile and adapts itself well to so many flavours.

5 Minute Vegan Hearts of Palm Fish

This vegetable fish-substitute works so well as seafood because of the colour, texture, and flakiness. Yes, they actually get flaky like fish once shredded and baked! Just be sure to not skip the seaweed in this recipe. It’s crucial for giving the hearts of palm that ‘under the sea’ flavour.

5 Minute Vegan Hearts of Palm Fish sandwich

Versatile, easy and delicious, this 5 Minute Vegan Fish is your new staple for an array of dishes. For busy workday lunches, you can whip up a fish sandwich with a touch of Vegenaise, or add it on top of a salad.

Try using this recipe to mix up your taco night. Do up some of my Vegan Hearts of Palm Fish Tacos with slices of radish and shredded lettuce or cabbage (try swapping the lemon in your fish to lime, to give your tacos extra zest). This 5 Minute Vegan Fish would also work well in a spicy fish curry.

5 Minute Vegan Hearts of Palm Fish

5 Minute Vegan Hearts of Palm Fish

My flaky protein-filled 5 Minute Vegan Hearts of Palm Fish takes just 5 mins to prepare and 15 mins to bake.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner, Lunch, Main Course, Vegan Meat
Cuisine Mediterranean, Plant-Based
Servings 2 people

Ingredients
  

5 Minute Vegan Hearts of Palm Fish

  • 1 can hearts of palm, drained and well rinsed 398 ml
  • 1 tsp lemon juice
  • 1/2 tsp seaweed (flakes, or tear 1/2 tsp worth from a sheet into small pieces)
  • pinch salt

Instructions
 

5 Minute Vegan Hearts of Palm Fish

  • Preheat the oven to 375°F and coat a baking sheet with a thin layer of oil (or use parchment paper for a no-oil version).
  • Pull apart the hearts of palm in a mixing bowl until they appear shredded.
  • Stir in the lime juice and salt.
  • Add the seaweed flakes (if you’re using seaweed sheets, tear into as small pieces as you can).
  • Mix well then spread the fish out on the baking sheet in a single layer.
  • Bake for 15 minutes until the edges start to turn golden brown.
Keyword Fish, Hearts of Palm, Vegan Fish, Vegan meat, Vegan Seafood

Looking for more vegan seafood recipes? Try my Vegan Hearts of Palm Fish Tacos!

Vegan Hearts of Palm Fish Tacos

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