Vegan Fish Pie
This vegan fish pie has the flavour and texture of a traditional fish pie – but it’s completely fish-free! Jackfruit provides a similar flaky texture to fish, while nori adds a fishy flavour
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There’s something truly comforting about anything that’s got a hearty, warming filling and is then topped with a generous layer of mashed potato. And if you’re slightly missing the days when fish pie ticked this box for you, give this delicious fish-free pie a go tonight.
Although there are some great vegan fish alternatives appearing at supermarkets these days, this recipe is free from processed ingredients, and instead makes the most of jackfruit and nori to create flavours and textures that taste like they’re fresh from the ocean.
What is jackfruit?
Jackfruit is a large tropical fruit that has a hard, nobbly exterior, and a succulent fleshy interior.
Although it’s technically a fruit, the flesh is predominantly used in vegan cooking as a savoury ingredient, and is most commonly known for its ability to imitate pork in vegan pulled pork recipes. But its versatility means it can be used in many different ways, which can create some really interesting jackfruit recipes.
The easiest way to buy jackfruit is in a can, and it’s now widely available in most supermarkets.
What is nori?
Nori is the Japanese name given to edible seaweed that has been dried. It’s loaded with vitamin B, iodine, unsaturated fatty acids, amino acids and anti-carcinogen.
Available to buy in large sheets, it’s traditionally used to wrap sushi, but because of its ‘fishy’ taste, it’s now being used more often in recipes to help replicate the flavour of fish.
For this recipe you’ll need to crumble it up into little flakes so it’s evenly distributed throughout the pie.
Nori sheets tend to keep quite well, but if you do want to use them up, try this easy vegan sushi recipe.
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
- For the filling
- 0.16666666666667 0.16666666666667 tbsp vegetable oil
- 0.33333333333333 0.33333333333333 cloves garlic, puréed
- 66.666666666667 66.666666666667 g tinned jackfruit, drained and chopped
- 0.16666666666667 0.16666666666667 sheet nori, finely chopped
- 0.16666666666667 0.16666666666667 tbsp dried parsley
- 5 5 g plain flour
- 0.5 0.5 tbsp lemon juice
- 0.16666666666667 0.16666666666667 tin lentils
- 0.16666666666667 0.16666666666667 onion, finely chopped
- 0.16666666666667 0.16666666666667 leek, washed and finely sliced
- 0.5 0.5 tbsp nutritional yeast
- 0.16666666666667 0.16666666666667 tbsp dried dill
- 5 5 g dairy-free butter
- 40 40 ml soya milk
- 25 25 g frozen peas
- For the mash topping
- 0.16666666666667 0.16666666666667 kg potatoes, peeled and chopped
- 0.33333333333333 0.33333333333333 tbsp dairy-free butter
- 0.33333333333333 0.33333333333333 tbsp plant-based milk
- To make the filling, add the vegetable oil to a saucepan over medium-high heat.
- Add the onion, garlic, leek, and jackfruit and cook for 3-4 minutes until the onions and jackfruit have softened.
- Next, add the nutritional yeast, nori, dill, and parsley and cook for a further 1-2 minutes.
- Add the butter and flour and cook for 2-3 minutes until the mixture thickens and forms a roux.
- Slowly add the milk whilst stirring to keep the mixture smooth until all the milk is added.
- Then, add the lemon juice, peas, and lentils. Cook for a further 2-3 minutes, and season to taste.
- For the mash topping, add the potatoes to a pan of water and bring to boil.
- Boil for 10-15 minutes until fully cooked and soft.
- Drain the water from the potatoes and add the milk and butter. Mash until smooth, season to taste.
- Preheat the oven to 200°C / 400°F / Gas 6, then place the fish pie mixture in to an ovenproof dish and pipe mash onto the top.
- Place in the oven and bake for 20-25 minutes until the mash is golden.
Each 431g serving provides:
11g Fat, 1.8g Saturates, 68g Carbohydrate, 19g Sugars, 13g Fibre, 0.32g Salt.
Need another helping? Try making this delicious vegan spiced sweet potato cottage pie!