Recipe: How to Make a Vegan Fishy Pie

Are you looking for a nourishing, delicious, whole-foods, plant-based dinner option? Then look no further, because my vegan fishy pie ticks ALL the boxes. You NEED to learn how to make this recipe!

There are so many more plant-based alternatives to animal products now than when I first went vegan, almost 10 years ago. These products can be helpful for friends and family who are unsure what to cook for their vegan relative. And can provide a fun option for an occasional treat. But most of these foods are highly processed and should not be on your regular meal rotation.

I am always looking for ways to recreate some of our old favourite meals using whole-foods ingredients (home-grown, wherever possible). So, if you are craving the taste of the sea in a delectably creamy sauce, topped with crispy mashed potatoes – then this vegan fishy pie recipe is exactly what you need.

This delicious dish does require a little forethought and planning, as the tofu needs to be made the day before ideally. But it is SO worth it for the end result!

Recipe

Prep time: 1 hour (plus overnight refrigeration for the red lentil tofu) | Cooking time: 40 minutes | Serves 4-6

Ingredients

• 1 quantity of red lentil tofu
• 40g seaweed flakes – I like these ones
• 1 tbsp dried dill or parsley
• 1 onion, finely diced
• 1-2 cloves garlic, crushed
• 8-10 medium potatoes
• 1 cup frozen mixed vegetables (I like peas, sweetcorn and carrots)

For the sauce

• 1 280g block plain tofu
• Zest and juice of 1 lemon
• 2 garlic cloves
• 2 tbsp nutritional yeast
• 1 tbsp miso paste
• 1 tsp salt
• Freshly ground black pepper
  

Method

1. You will need to prepare your red lentil tofu in advance, preferably the day before. Follow the recipe instructions, adding 20g of seaweed flakes and mixing well before transferring the cooked lentil mix to a glass dish to refrigerate.
2. Once your tofu is chilled and set, preheat your oven to 180⁰C.
3. Cut your tofu into chunks or strips. Transfer these to a lined baking tray, and bake for 15-20 minutes until they start to crisp. (Or alternatively, lightly fry the tofu chunks or strips in 1 tbsp olive oil until they start to crisp).
4. While your tofu chunks are cooking, peel and cube your potatoes. Add to a pan of salted, boiling water and simmer for 20 minutes.
5. Meanwhile, lightly fry the diced onion and garlic, either in a little olive oil or a splash of water and soy sauce. Cook until soft and fragrant. Add the dill, seasoning and 20g of seaweed flakes, and cook for another minute to release the flavours.
6. Add all the ingredients for the sauce to the bowl of your food processor and blend to a smooth, even consistency.
7. Take your tofu chunks out of the oven and drain your potatoes. Add soya milk or butter to your potatoes and mash until smooth.
8. Now it’s time to start assembling the pie!
9. Add the tofu chunks, frozen vegetables, onion and garlic mix, and your sauce to a large, oven-proof dish. Stir well.
10. Gently top with an even layer of mashed potato. Use a fork over the surface to create a pattern of ridges – these will go crispy in the oven!
11. Transfer your dish to the oven for 30-40 minutes, until golden brown on top and piping hot.
12. Remove from the oven and serve immediately with a green salad or fresh vegetables.
13. Enjoy!

And that’s it! This gorgeous, comforting pie is packed full of whole starches, protein, iodine, iron and more. I really hope you love it!