You know those pasta recipes that sound fancy but are actually weeknight-easy? This vegan mushroom pasta is one of them. It leans on cashews blended with garlic, shallots, and white wine—then rounds it out with miso and a hint of liquid smoke for deep, savory balance. This sauce is silky, smoky, and full of umami, made to hug every strand of pasta with a velvety touch.

For the scallops, we’re not getting near seafood (obvs); we’re slicing king oyster mushrooms into thick rounds and pan-searing them until golden. They add chew and brine against the sauce, making this creamy vegan mushroom pasta recipe land as comfort food with a little polish. Simple parts + layered just right = a dinner absolutely worth making tonight.

Why This Creamy Vegan Mushroom Pasta Recipe Works

Creamy pasta can lean heavy or flat—but this one finds the sweet spot. The smoky cashew cream wraps every noodle in silky umami, while the seared king oyster scallops give the dish bite, brine, and a little drama. It’s approachable enough for a weeknight, but polished enough to serve when you want to impress. Here’s why you’ll love it:

• Creamy without dairy. Cashews blitzed with garlic, shallots, and broth create a velvety base that clings to pasta like a dream.
• Umami-rich and smoky. Miso, nutritional yeast, and a hint of liquid smoke build depth that lingers in every bite.
• King oyster magic. Thick rounds of king oyster mushrooms, seared until golden, bring a scallop-like texture and briny lift, turning vegan mushroom pasta into something unexpected and fresh. Curious about other varieties? My oyster mushroom roundup and maitake mushroom guide dive deeper into how different mushrooms can be prepped and cooked.
• Balanced and layered. Aromatics, wine, and cashew cream build in stages, so every bite tastes complex without needing a long simmer.
• Made for twirling. Carby noodles, silky sauce, and meaty mushrooms come together in a bowl that’s equal parts comfort and polish.

Key Ingredients

This isn’t just another creamy pasta recipe—it’s a build of parts that know their roles. Some bring smoke, some bring brine, some bring silkiness. Together they create a bowl that feels both indulgent and cozy. Here’s what makes it work:

• Raw Cashews: The cream-maker. Once blitzed with broth, they become a sauce that’s lush but never cloying. This will add a velvety note to each bite.
• Shallots & Garlic: The quiet depth. Slowly sautéed, they melt into the base, layering sweetness and savoriness that hold the sauce together.
• White Wine: The lifter. A quick pour that simmers down into acidity and aroma, keeping the cream from sitting heavy.
• Miso & Nutritional Yeast: The umami engine. They stack savory notes until the sauce tastes slow-simmered, even though it’s not.
• Liquid Smoke: The smoke signal. Just a few drops send the sauce in a deeper direction, echoing the flavor of smoky vegan bacon without needing fire or fat.
• King Oyster Mushrooms: The centerpiece. Their stems slice into thick medallions that sear like scallops, bringing chew and brine that make this pasta feel restaurant-level. Looking for a vegan bacon swap? My shiitake mushroom guide breaks down how to prep and use this meaty mushroom.
• Noodles & Parsley: The finishers. Wide noodles catch the sauce, and parsley snips through with freshness. These are the supporting players that make the whole dish click.

How To Make

Creamy, smoky, and a little dramatic—this pasta looks like restaurant fare but comes together in a few clear steps. Cashew cream builds the base, aromatics layer in flavor, and the seared king oyster mushrooms steal the show. Here’s how to do it:

• Step 1: Blend the Cashews – Drain your soaked cashews and drop them into a high-speed blender with broth. Blend until silky—no grainy bits. This is the backbone of your creamy sauce.
• Step 2: Build the Sauce Base – Melt coconut oil in a saucepan and add shallots. Let them soften and go sweet before adding the garlic. Once fragrant, pour in the white wine and let it sizzle down—it should smell sharp and bright.
• Step 3: Simmer and Season – Stir in the cashew cream, then loosen with broth until it simmers gently. Let it bubble for about 20 minutes, stirring now and then, until the sauce is pourable but not runny. Whisk in miso, nutritional yeast, liquid smoke, and vinegar or lemon juice. Taste and adjust until the balance feels right: creamy, smoky, savory.
• Step 4: Sear the King Oyster Scallops – Slice the mushroom stems into thick coins and sear them in olive oil. They’ll sputter—just let them sit until golden before flipping. Work in batches if needed. The goal is meaty rounds that mimic scallops, chewy at the center with caramelized edges.
• Step 5: Bring It Together – Cook your pasta of choice until al dente, then toss it with the sauce or ladle the sauce over the top. Add the seared mushroom scallops and finish with a shower of fresh parsley. Serve hot while everything is glossy and vibrant.

How To Serve Creamy Vegan Mushroom Pasta

This creamy vegan mushroom pasta recipe is rich enough to stand alone, but the right sides can turn it into a full spread. The key is balance: something crisp to cut through the sauce, something carby to soak it up, and a drink or garnish to keep it bright. Here are some ideas:

Bread & Carbs That Belong

• Focaccia Bread: My easy focaccia bread recipe is a natural pairing here—golden on the outside, pillowy inside, and perfect for mopping up the smoky cashew cream.
• Garlic Bread: For a little indulgence, serve it with a toasted baguette brushed with olive oil, garlic, and parsley to double down on comfort.

Fresh, Bright Counterpoints

• Simple green salad: Peppery arugula or mixed greens with lemon vinaigrette brings sharpness and keeps the meal from leaning heavy.
• Citrusy roasted vegetables: Asparagus or broccolini with garlic and a squeeze of lemon give crunch and color alongside the creamy pasta.

Drinks & Finishing Touches

• Crisp White Wine: A glass of Pinot Grigio or Sauvignon Blanc mirrors the white wine in the sauce and keeps the meal balanced. Check out barnivore.com for vegan wine options.
• Fresh Herbs: A scatter of parsley is already in the recipe, but adding a touch of chopped chives takes the brightness a bit further.

FAQs

For More Vegan Mushroom Recipes, Try These Next

• Vegan Reuben Sandwich
• Oyster Mushroom Tacos with Chipotle-Lime Sauce
• Lobster Sushi Rolls
• Vegan Clam Chowder

Have you tried this vegan mushroom pasta recipe? We’d love to hear how it turned out! Leave a comment and a star rating below—your feedback not only makes our day but also helps other readers discover and enjoy this recipe.

Creamy Vegan Mushroom Pasta With King Oyster Scallops

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• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

This creamy pasta with vegan scallops recipe uses king oyster mushrooms that are soaked then seared. A creamy sauce made with cashew cream and liquid smoke creates a flavor and texture that pulls everything together. This recipe is fun to make and is so delicious!

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Ingredients

for the cashews

• 2 cups raw cashews, soaked for 20 minutes or overnight, then drained and rinsed
• 2 cups vegan broth (I used Imagine brand No-Chicken broth)

for the smoky cashew cream sauce

• 2 tablespoons refined coconut oil
• 4 shallots, sliced
• 6–8 garlic cloves, smashed and chopped
• 1/3 cup white wine

for the pureed cashew cream sauce

• 2–3 cups vegan broth
• 1 teaspoon liquid smoke
• 2 tablespoons chickpea miso (or other light, mellow miso)
• 3 tablespoons nutritional yeast
• 1 teaspoon of apple cider vinegar or juice from half a lemon

for the king oyster mushroom scallops

• 1–2 tablespoons olive oil
• 2 medium- to large-sized king oyster mushrooms, sliced into scallop-sized pieces and soaked in warm water for about 20 minutes.

to serve

• 4 servings of linguine, spaghetti, or any wide, long noodle (cooked according to package instructions)
• Handful of fresh parsley, chopped

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Instructions

to prepare the cashews

1. Add cashews and 1 cup broth to a blender (high-speed if you’ve got one). Blend until mostly smooth.
2. Pour in the remaining 1 cup broth and puree until creamy. Set aside—this is the base of your sauce.

Make the smoky cashew cream sauce

1. Warm coconut oil in a large saucepan over medium-low. Add shallots and sauté until they soften and start smelling sweet.
2. Stir in garlic and cook a couple minutes more—don’t let it brown.
3. Turn up the heat to medium, splash in the wine, and let it sizzle down for 2–3 minutes.
4. Reduce the heat again, then stir in the cashew cream.
5. Add 1 cup broth, stirring to loosen, and keep it at a gentle simmer.
6. Cook for about 20 minutes, stirring occasionally. Add more broth if it tightens too much. You want it pourable, not paste-y.
7. Stir in liquid smoke, miso, nutritional yeast, and vinegar or lemon juice. Taste and adjust: a touch more vinegar for brightness, another dash of smoke for depth, or extra miso for salt and umami.

Sear the king oyster mushroom scallops

1. Heat a skillet (stainless or non-stick) over medium. Add olive oil.
2. Place mushroom rounds carefully in the pan—they’ll sputter a bit.
3. Let them sear until golden at the edges, then flip and repeat.
4. Work in batches if needed, setting finished scallops aside.

To serve

1. Divide noodles into bowls and ladle the sauce over, or toss everything together in the pot.
2. Top with mushroom scallops and a handful of parsley.
3. Serve right away while it’s glossy and hot.

Notes

• Storage: Leftovers keep in a sealed container in the fridge for up to 3 days. The sauce may thicken as it chills.
• Reheating: Warm the sauce gently on the stovetop with a splash of broth or water to loosen it—avoid high heat, which can easily burn it.
• Mushroom Scallops: Reheat separately in a skillet with a touch of oil to bring back their golden edges, then add them back to the pasta before serving.
• Freezing: Not recommended—the cashew cream loses its silky texture once thawed and mushrooms will never be the same after freezing.
• Make Ahead: The cashew cream can be blended 2–3 days in advance and stored in the fridge until ready to use.
• Pasta Choice: Long noodles like linguine or spaghetti catch the sauce best, but it also works with tagliatelle or fettuccine.
• Flavor Boost: A final squeeze of lemon before serving brightens everything and balances the richness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Blended, Sautéed, Simmered, Seared, Boiled
• Cuisine: Italian

This recipe was originally published in 2017. It has been updated in 2025 with serving suggestions and recipe clarifications.

The post Creamy Vegan Mushroom Pasta With King Oyster Scallops appeared first on Olives for Dinner.

Watermelon tuna? Yes, it’s a thing. A quick sear in a hot skillet caramelizes the edges, softens the center, and suddenly this fruit slices up to create vegan sashimi. It’s fresh, smoky, and ready to make your sushi night feel a little more special as summer winds down and cooler nights are ahead.

The flavor leans bright and savory with ponzu, ginger, and a pinch of smoked salt to tie it all together. Slice it thin for sashimi, layer it over sushi rice, or make it into an appetizer-style dish with microgreens and scallions for a simple and pretty vegan seafood dish. However you serve it, this is one of those recipe twists that’s fancy but doable—and ready in about 20 minutes.

Why You’ll Love This Watermelon Tuna

This seared watermelon tuna feels a little extra, looks dramatic, and comes together with almost no effort. Whether you’re building sushi night at home or just want a fun way to use up leftover watermelon, it’s a recipe that shows up with style and delivers big on flavor. Here’s why you’ll love it:

• Fresh, Smoky, and Savory: A hot skillet transforms sweet watermelon into watermelon tuna—juicy in the middle, caramelized on the edges, and finished with ponzu and smoked salt for that sashimi-style bite.
• Ready in About 20 Minutes: Unlike baked versions, this seared take is quick method. One skillet, a few pantry staples, and you’re plating plant-based sashimi before you know it.
• Vegan Sashimi at Home: No fish, no fuss—just thin, elegant slices that hold their own with sushi rice, next to rolls, or dipped straight into soy sauce.
• Simple Ingredients, Big Payoff: Watermelon, ponzu, ginger, smoked salt. That’s it. Everyday basics that turn into something restaurant-worthy.
• A Fun Twist for Sushi Night: It’s playful, unexpected, and just the thing to make your sushi spread feel fresh and different as summer winds down.

Key Ingredients

This recipe is short and sweet, but every ingredient pulls its weight to turn plain watermelon into watermelon tuna. Here’s what makes it work:

• Watermelon: The star. Thick slabs of watermelon transform under high heat—edges caramelize, the center softens, and suddenly you’ve got slices that mimic sashimi. For the best vegan sashimi texture, pick seedless and cut into even slabs so they sear evenly.
• Olive Oil: A quick brush of oil helps the fruit sear instead of steam, giving it that golden crust and subtle smoky depth. Any neutral oil works, but olive oil’s fruity notes play especially well here.
• Ponzu Sauce: Think of this as the flavor elevator. Citrus and soy bring a salty brightness, nudging the watermelon into savory territory. If you’re making vegan sushi at home, ponzu doubles as the perfect dipping sauce. If you’d like to make your own, check out Just One Cookbook’s ponzu recipe and sub dried shiitake to keep it vegan.
• Fresh Ginger: Just a little grated over the top sharpens and brightens each bite. It’s what makes this watermelon tuna sashimi pop against the smoky base.
• Smoked Salt: The finishing touch. It reinforces the seared, smoky vibe and adds depth you’d expect from actual sashimi. If you can’t find smoked salt, a pinch of flaky sea salt works in a pinch.
• Microgreens or Scallions: Not just garnish. These add crunch, freshness, and color that make the plate look sushi-bar ready.

How To Make

This all happens fast—you’re 20 minutes away from sashimi-style slices that feel sushi-bar fancy but come straight from a skillet. The sear is the trick: it caramelizes the fruit just enough to mimic the smoky, tender appearance of vegan sashimi. Here’s how to pull it off at home.

• Step 1: Prep the Watermelon – Cut thick, even slabs of seedless watermelon (about 1-inch thick). Pat them dry—too much moisture means more sputter once they hit the pan.
• Step 2: Heat the Skillet – Brush a cast-iron pan with olive oil and let it heat until shimmering (about 2–3 minutes). Hot oil = good sear. If it starts smoking, just lower the heat slightly.
• Step 3: Sear Until Golden – Lay the watermelon slabs into the skillet. Expect a little hiss and sputter—that’s normal. Sear one side for about 3 minutes, pressing gently with a spatula, until caramelized and golden. Flip and repeat until all sides are seared.
• Step 4: Slice and Serve – Transfer to a cutting board, let cool slightly, then slice into ¼-inch sashimi-style pieces. Drizzle with ponzu and ginger, sprinkle smoked salt, and garnish with microgreens. Serve with soy sauce for dipping, sushi-night style.

Pro Tip: Don’t overcrowd the pan—work in batches if needed. More space = better browning = more delicious watermelon tuna.

How To Serve

Think of this seared watermelon as your sushi-night chameleon—it plays well in so many setups. Whether you’re keeping it classic or mixing things up, here are some easy, flavorful ways to serve it:

Classic Sushi Bar Pairings

• Soy Sauce, Wasabi & Pickled Ginger: The essential trio for any vegan sashimi plate. A little heat, a little umami, and the perfect palate cleanser.
• Miso Soup: Light, warming, and savory—an easy side that balances the freshness of watermelon tuna.
• Seaweed Salad: Bright, sesame-forward, and a crunchy contrast to the soft, seared fruit.

Sushi-Night Staples

• Make It A Vegan Sushi Feast: Pair seared watermelon sashimi with our vegan California roll, Dynamite rolls, sweet potato tempura rolls, carrot lox sushi, or asparagus rolls. Hungry for more? Check out our vegan sushi roundup with 20+ sushi ideas.
• Build a Vegan Poke Bowl: Swap in this seared watermelon tuna for the baked version in our vegan poke bowl recipe. It’s a great way to enjoy sushi bar flavors in a bowl instead of in a roll.

Extra Ideas to Round Out the Meal

• Edamame: Steamed, salted, and snackable—classic sushi night energy.
• Spicy Mayo Drizzle: Mix vegan mayo with sriracha and lime for a creamy bang-bang style kick.
• Ponzu Twist: Double down on the citrus-soy flavors with a generous drizzle over sashimi slices.

FAQs

Love Vegan Seafood Recipes? Try These Next

• Crispy Vegan Fish Sandwich with Hearts of Palm
• Vegan Crab Cake Sliders
• Vegan Clam Chowder
• Sushi Burrito

We hope you love this watermelon tuna recipe! Please consider leaving a review and star rating if you make it. We love hearing from you!

Watermelon Tuna

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegan

Print Recipe

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Description

Seared watermelon tuna is the clever plant-based twist that turns simple fruit into vegan sashimi in just 20 minutes. A hot skillet gives it smoky edges and a tender, sashimi-style bite, finished with ponzu, ginger, and smoked salt for that sushi-bar flavor at home. Slice it thin, serve it with soy sauce, and you’ve got watermelon tuna sashimi that’s fresh, fast, and perfect for sushi night in.

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Ingredients

For the Watermelon

• 4 slabs seedless watermelon, about 4 inches long × 1 inch thick, patted dry
• 2 tablespoons olive oil

To Serve

• 4 teaspoons ponzu sauce (check ingredients to ensure it’s vegan)
• 1 teaspoon freshly grated ginger
• A few pinches smoked salt
• Microgreens or chopped scallions, for garnish
• Soy sauce or tamari, for dipping

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Instructions

1. Preheat the olive oil in a large cast-iron skillet over medium-high heat for 2–3 minutes (reduce heat if the oil begins to smoke).
2. Place the watermelon slabs into the skillet carefully—expect a little sputtering as the fruit hits the hot oil. If there’s a lot of sputtering, reduce the heat slightly.
3. Sear on one side for about 3 minutes, or until golden and caramelized, pressing gently with a spatula. Flip and sear the other sides for 2–3 minutes more, until all surfaces have a nice sear.
4. Transfer the seared watermelon to a cutting board and let cool slightly. Slice into ¼-inch thick pieces and arrange on plates.
5. Combine ponzu and grated ginger, then drizzle evenly over the slices. Sprinkle with smoked salt, garnish with microgreens or scallions, and serve with soy sauce for dipping.

Notes

• Watermelon Prep: Use seedless watermelon for best results. Even slabs (about 1-inch thick) sear evenly and slice neatly for sashimi-style pieces.
• Make Ahead: Seared watermelon tuna can be sliced and chilled up to a day in advance. Serve cold for sashimi-style sushi night or let it come to room temp before plating.
• Serving Ideas: Enjoy as vegan sashimi with soy sauce, layer onto sushi rice, or add it to poke bowls. It also works as a fun appetizer with microgreens and ponzu.
• Substitutions: If you can’t find ponzu, mix soy sauce with a splash of lime juice for similar brightness. Flaky sea salt can stand in for smoked salt if needed.
• Storage: Leftovers keep in a covered container in the fridge for 1–2 days. The texture softens, but the flavor stays bold.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Vegan Seafood
• Method: Seared
• Cuisine: Japanese-Inspired

This recipe was originally published in 2016 and updated in 2025 with new serving suggestions and clarified instructions.

The post Watermelon Tuna appeared first on Olives for Dinner.

Love sushi but not in the mood to roll? This vegan poke bowl has your name all over it. It’s got the textures, the umami, the color—all layered into a vibrant, spoonable bowl that’s giving summer dinner energy with sushi-bar flair. The star here is a savory watermelon tuna: marinated, roasted, and chilled until it hits that tender, lightly briny bite. Tuck it over warm sushi rice, add pickled cucumbers, hijiki seaweed, spicy sambal mayo, and creamy avocado—and you’ve got a showstopper that’s fresh, fun, and totally fish-free.

This bowl hits that perfect middle ground: light but satisfying, elegant but easy. Every element can be made ahead, so when it’s time to eat, all that’s left is assembly—and maybe a drizzle of ponzu for good measure. Whether you’re craving sushi without the fuss, hunting for your next go-to vegan seafood dish, or want to impress with something clever and refreshing, this vegan poke bowl with watermelon tuna delivers. Want to keep the sushi vibes going? Check out these vegan sushi recipes—or explore more ways to use savory watermelon tuna.

What Is a Vegan Poke Bowl?

A vegan poke bowl is a plant-based version of the traditional Hawaiian dish, made without fish or seafood. Instead of raw tuna or salmon, it features ingredients like tofu, marinated watermelon, or tempeh—layered over sushi rice with fresh veggies, seaweed, and bold sauces. It delivers the same vibrant flavor and texture variety of classic poke, without any animal products.

Why You’ll Love This Vegan Poke Bowl

This bowl brings the sushi vibes—no rolling required. With a savory, roasted watermelon tuna at the center, it’s built on bold contrast: warm sushi rice, chilled fruit, creamy avocado, punchy pickles, and umami-rich toppings. Here’s why it earns a repeat spot on your summer dinner lineup:

• Watermelon That Works: It may not taste like tuna—but roasted, marinated, and chilled watermelon brings just enough bite and depth to hold its own in a poke-style bowl. The sweetness plays beautifully against the tangy, spicy, and savory elements layered on top.
• Sushi Flavor Without the Fuss: Skip the rolling and just build your bowl. You still get that sushi-bar experience—sticky rice, seaweed, citrusy sauce, creamy-spicy toppings—without any of the handwork.
• Big Texture, Bold Flavor: This is a bowl that hits every note: crisp pickles, soft rice, chewy seaweed, rich avocado, and a little heat from sambal mayo. Every bite has contrast.
• Meal Prep-Friendly and Crowd-Ready: There’s a little cooking up front—watermelon roasts, amaranth simmers—but every component can be made ahead. That means assembly is quick, and the flavors just keep getting better with time.
• A Fresh Take on Vegan Seafood: This bowl doesn’t imitate—it reimagines. It’s creative, satisfying, and perfect for anyone looking to explore plant-based seafood in a fun, summer-ready way.

Key Ingredients

This bowl is built on contrasts—warm rice and chilled toppings, sweet watermelon and salty soy, crisp pickles and creamy avocado. Each ingredient earns its spot, working together to create something that’s equal parts refreshing, savory, and satisfying. Here’s what makes this vegan poke bowl shine:

• Watermelon Tuna: The showstopper of the bowl. Roasted, marinated watermelon transforms into something unexpected: tender, lightly briny, and just structured enough to hold its own against bold toppings. It doesn’t mimic tuna’s flavor—but its look and bite make it a perfect plant-based stand-in.
• Sushi Rice: Short-grain rice seasoned with vinegar, sugar, and salt forms the sticky, subtly sweet foundation. It’s warm, scoopable, and balances the chilled toppings beautifully—like any good poke bowl should.
• Amaranth Caviar: This is your texture wildcard. Cooked in beet juice for a vibrant color and earthy-sweet undertone, these tiny pearls add a delicate pop and a wink of playfulness to every bite.
• Hijiki Seaweed: Rehydrated and seasoned, hijiki brings the briny, umami punch you’d expect from traditional poke—but without the fish. It adds both flavor depth and that unmistakable sea-kissed vibe.
• Quick Pickles: Crunchy Persian cucumbers (and optional jalapeños) get a fast vinegar soak, adding brightness, snap, and contrast. The acidity sharpens every bite and offsets the richer elements in the bowl.
• Ponzu Dressing: A citrus-soy blend made with grapefruit and lime juice for a tart, tangy drizzle. It wakes everything up without overpowering—just a little over the top goes a long way.
• Sambal Mayo: Creamy, spicy, and dead simple: vegan mayo meets sambal for a condiment that ties it all together. Drizzle or dollop for heat, richness, and that classic poke bowl indulgence.
• Avocado: No bowl is complete without it. Soft, buttery avocado cools the heat, adds richness, and makes each forkful feel a little more luxe.

How To Make

This is a prep-ahead kind of dish—the kind that rewards a little effort up front with a fully chilled, ready-to-assemble payoff later. Each component can be made ahead and stored in the fridge, which means when it’s time to eat, you’re not cooking—you’re building. It’s sushi-night ease without the rolling: just layer, drizzle, garnish, and serve. For full recipe details, scroll to the end of this post!

• Step 1: Make the Watermelon Tuna – Start with bite-sized cubes of watermelon (not too small—they shrink!). Drizzle with olive oil, then roast in a hot oven until tender and slightly caramelized. Once cooled, toss with rice vinegar and chill for 12–24 hours. The result? A tender, savory-sweet vegan tuna that brings bold visual flair and a perfect, toothsome bite.
• Step 2: Cook the Amaranth Caviar – Boil amaranth in beet juice until the grains are tender and stained a deep, ruby hue. Chill overnight to let the color deepen and texture firm. These tiny pearls don’t taste like real caviar—but they add a satisfying pop and look incredible sprinkled over the bowl.
• Step 3: Prep the Pickles – Slice Persian cucumbers and (optional) jalapeños thinly, then let them soak in a quick brine of rice vinegar, water, sugar, and salt. In just 30 minutes, they’ll be crisp, tangy, and ready to layer into your bowl.
• Step 4: Make the Ponzu Dressing – Whisk together fresh grapefruit and lime juice with soy sauce and mirin. This citrusy-salty dressing ties the whole bowl together with zing and brightness.
• Step 5: Cook the Sushi Rice – Use a rice cooker or stovetop method for fluffy sushi rice. Season with a touch of rice vinegar, sugar, and salt while warm. Keep it covered so it stays soft and scoopable for assembly.
• Step 6: Mix the Sambal Mayo – Combine vegan mayo and sambal to taste—start small and adjust for heat. This creamy, spicy sauce brings richness and heat to balance the cool, fresh elements.
• Step 7: Prepare the Hijiki Seaweed – Soak dried hijiki until soft, then season lightly with soy sauce and mirin. Hijiki adds ocean-y umami and a chewy, briny bite to the bowl.
• Step 8: Assemble Your Bowl – Start with a generous scoop of sushi rice. Add the watermelon tuna, amaranth caviar, pickles, and hijiki. Drizzle with ponzu, dollop with sambal mayo, and finish with creamy avocado and scallions for color and contrast. Serve immediately and bask in the rainbow.

How to Serve This Vegan Poke Bowl

This bowl’s already got the sushi-bar vibes and summer dinner energy—but a few smart sides and toppings can turn it into a full-blown sushi night without any rolling required. Whether you’re meal prepping for the week or building a breezy dinner party spread, here are some favorite ways to serve it:

• Make It a Full Sushi Bowl Night: Serve it alongside your favorite sushi-style dishes for a colorful spread. Try vegan California rolls, spicy vegan lobster sushi rolls, asparagus rolls, or spicy carrot lox sushi for a fun, fish-free feast.
• Add a Bowl of Miso Soup: Light, brothy, and umami-rich—miso soup is a warm contrast to the chilled poke bowl. Bonus: it’s fast to make and easy to batch ahead for the week.
• Sushi Burrito Remix: Want to switch it up? Wrap your poke bowl fillings into a sushi burrito using a large sheet of nori. It’s a handheld version with the same bold flavors—just rolled instead of spooned.
• Top It with Crunch: Add roasted sesame seeds, crispy shallots, or even crushed seaweed snacks over the top. It’s a quick way to layer in extra flavor and texture with zero effort.
• Serve It Chilled for Peak Summer Vibes: Chill all your components ahead of time, then assemble straight from the fridge. No heat, no fuss—just cool, fresh flavors that taste like vacation in a bowl.

FAQs

More Vegan Sushi and Seafood-Inspired Recipes

• Vegan Lobster Roll
• Japanese-Style Breakfast Bowl
• Vegan Crab Coconut Soup
• Vegan Shrimp

We hope you enjoy this vegan poke bowl recipe! If you give it a try, please leave a star rating and comment below. It helps others find the recipe and supports our work!

Vegan Poke Bowl (with Watermelon Tuna)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 26 hours
• Yield: 2 servings
• Diet: Vegan

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Description

This vegan poke bowl skips the sushi mat but still delivers sushi bar flavor and fun. Roasted watermelon tuna brings that savory-sweet bite that plays beautifully with spicy mayo, crisp pickles, and creamy avocado. Don’t let the ingredient list intimidate you—once everything’s prepped, it’s all chill-and-build from there. Fresh, vibrant, and totally make-ahead, it’s the kind of bowl you’ll want on repeat all summer.

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Ingredients

For the watermelon tuna:

• 1 1/2 pound of bite-sized watermelon cubes
• 4 tablespoons olive oil
• 4 tablespoons rice vinegar

For the amaranth caviar:

• 1/3 cup amaranth
• 2 cups beet juice

For the sushi rice:

• 1 cup sushi rice, soaked for 30 minutes and rinsed well
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

For the pickles:

• 1/2 cup water
• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 Persian cucumbers, sliced on a mandoline
• 1 jalepeno, sliced on a mandoline (optional)

For the marinated seaweed:

• 2 tablespoons hijiki seaweed
• 1 cup cold water (for soaking)
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 2 teaspoons sesame seeds

For the ponzu dressing:

• juice of 1/2 grapefruit
• juice of 1/2 lime
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• pinch of salt

For the sambal mayo:

• 1/3 cup vegan mayo
• 2 tablespoons sambal (adjust to taste)

To serve:

• 1–2 scallions, sliced
• 1 avocado, cubed

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Instructions

To make the watermelon tuna: 

1. Preheat oven to 400°F.
2. Drizzle the bottom of a large Pyrex or baking dish with 2 tablespoons olive oil. Add the watermelon cubes in a single layer, then drizzle the remaining oil over the top.
3. Roast for 30 minutes. Stir, flip, and drizzle with rice vinegar. Roast for another 15–20 minutes, checking to prevent browning.
4. Let cool, then transfer watermelon and juices to a container. Cover and refrigerate for 12–24 hours. Drain before serving.

To make the amaranth caviar: 

1. In a saucepan, combine amaranth and beet juice. Bring to a boil, then reduce heat and simmer partially covered for 22–24 minutes.
2. Transfer to a container and chill overnight to deepen the color and set the texture.

To make the pickles:

1. In a bowl, whisk water, vinegar, sugar, and salt until dissolved.
2. Add cucumbers and jalapeño, toss to coat, and let sit for at least 30 minutes.

To make the ponzu dressing:

1. Whisk grapefruit juice, lime juice, soy sauce, mirin, and salt. Set aside.

To make the sushi rice:

1. Cook rice and water in a rice cooker or on the stovetop according to package instructions.
2. While warm, season with vinegar, sugar, and salt. Keep covered until ready to serve.

To make the sambal mayo:

1. Mix vegan mayo with sambal to taste. Set aside.

To make the marinated seaweed:

1. Soak hijiki in water for 30 minutes.
2. Drain well, then season with mirin and soy sauce. Sprinkle with sesame seeds and set aside.

To assemble:

1. Divide rice between two bowls.
2. Top with watermelon tuna, pickles, hijiki seaweed, avocado, scallions, and amaranth caviar.
3. Drizzle with ponzu and dollop with sambal mayo.
4. Sprinkle with sesame seeds and serve immediately.

Notes

Storage Tips:

• Watermelon Tuna: Store in an airtight container for up to 3 days. Best texture is within 24 hours.
• Sushi Rice: Keep refrigerated up to 2 days. To reheat, sprinkle with water and cover before microwaving.
• Amaranth Caviar & Pickles: Store up to 3 days. Flavors intensify over time.
• Ponzu & Sambal Mayo: Refrigerate in airtight containers up to 5 days. Stir before using.

Expert Tips:

• Flavor Balance: Start with small amounts of ponzu and sambal mayo—then add more as needed.
• Serve Cold, Build Smart: Chill bowls before assembling to keep ingredients crisp.
• Topping Ideas: Toasted sesame seeds, sliced radish, microgreens, or furikake are all great add-ons.
• Watermelon Marination: For best results, marinate for a full 12 hours to deepen the flavor and texture.

Heads-Up on Timing:

• The total time includes 24 hours of hands-off marinating. Active prep and cook time is about 2 hours, and everything can be made ahead.

• Prep Time: 1 hour
• Marinating Time: 24 hours
• Cook Time: 1 hour
• Category: Lunch, Dinner
• Method: Baked, Boiled, Marinated, Pickled
• Cuisine: Hawaiian, American

This recipe was first published in 2016. The recipe is the same, but the writing has been updated in 2025 to provide clarity and serving ideas.

The post Vegan Poke Bowl (with Watermelon Tuna) appeared first on Olives for Dinner.

This vegan fish sandwich brings that crispy-on-the-outside, flaky-on-the-inside magic—with no frying and no fish in sight. It starts with hearts of palm (flattened and split just enough to tuck in a strip of nori), then gets coated in seasoned cornmeal and panko for serious crunch. Air-fried or baked, the texture lands somewhere between nostalgic fish stick and beachside or patio food fare. The toasted bun brings that soft, buttery contrast, while vegan tartar sauce and crisp red cabbage seal the deal.

It’s the kind of recipe that’s easy to pull off, satisfying to build, and even better to eat. There’s a sea-kissed pop from the nori, a golden crust that’s sturdy and perfectly crunchy, and that just-right balance of creamy, crispy, and tangy once it’s all stacked up. This is hearts of palm doing the most to make vegan seafood magic.

Why You’ll Love This Vegan Fish Sandwich

This vegan fish sandwich is crispy, a little briny, and unexpectedly satisfying—like a nostalgic throwback with a plant-based glow-up. It skips the deep fryer, leans on pantry staples, and still delivers that flaky, golden texture you want in a really good sandwich. Here’s what you’ll love about it:

• Flaky hearts of palm make the magic happen: Once you press and split them, they take on layers and tenderness—perfect for holding a strip of nori and mimicking that light, ocean-y bite.
• Crunch without a vat of oil: A seasoned cornmeal dredge and panko crust bring texture that holds up in the air fryer or oven. No deep-frying required!
• It stacks like a classic: Tartar sauce, cabbage, pickles, melty vegan cheese … everything you’d expect in a fish sandwich, just made with plants.
• Feels casual but special: Simple to prep, but structured enough to feel like a killer sandwich. It’s easy enough for weeknights or weekend lunches.
• Built for warmer weather: Light, crispy, and great with cold drinks, this is the kind of sandwich that feels right at home on a patio, porch, or shared outside with friends.

Key Ingredients

This recipe leans on a few pantry staples to create something crisp, flaky, and deeply satisfying—no deep fryer, no processed substitutes. It starts with hearts of palm and a strip of nori, then builds flavor and texture with a seasoned breading and a quick homemade tartar sauce. Everything here is simple, but together they hit like a classic. Here’s what you’ll need:

• Hearts of palm: These mild, tender stalks create the base of the vegan fish filet. When pressed flat and split, they flake in layers—perfect for mimicking the texture of white fish.
• Nori: A small strip of this dried seaweed gets tucked inside each piece of hearts of palm, adding just enough ocean flavor to give that fish-like impression without overdoing it.
• Aquafaba (the liquid from a can of chickpeas): Your vegan egg replacer. One 15-ounce can of chickpeas gives you about ½ cup—just enough to coat, cling, and crisp like a champ. I’ve also had good results with a 1:1 mix of JUST Egg and water (¼ cup of each, whisked well). Need ideas for using up those chickpeas? Try my vegan tuna salad or pasta with roasted tomatoes and chickpeas recipes!
• Cornmeal + all-purpose flour: The breading duo. The cornmeal brings crispiness and that classic fish stick bite, while the flour helps anchor the spices and create a smooth base for dredging.
• Panko breadcrumbs: Light, airy, and key to that crunchy, golden crust. They crisp up beautifully in the air fryer or oven—no deep frying needed.
• Garlic powder, onion powder, and paprika: These pantry staples season the breading with warmth, savoriness, and a subtle smoky edge that gives each bite that extra edge.
• Vegan mayo + relish + lemon juice: These come together to make a bright, creamy tartar sauce that ties the whole sandwich together. The richness of the mayo meets the tang of lemon and brine of the relish for that classic fish sandwich finish.

How To Make

This recipe hits that sweet spot between fun-to-make and surprisingly simple. You’ll start by making the tartar sauce, then flatten and fill the hearts of palm, dredge them in layers, and crisp everything up in the air fryer or oven to create a flaky, golden vegan fish sandwich. For full recipe instructions, scroll to the end of this post!

• Step One: Make the vegan tartar sauce. Stir together vegan mayo, relish, lemon juice, and shallot. Set it aside to let the flavors meld while you prep the rest.
• Step Two: Flatten and fill the hearts of palm. Drain and dry the hearts of palm. Press each piece gently until it flattens and splits slightly, then slide in a strip of nori for briny depth.
• Step Three: Set up your breading station. Whisk up your egg replacer. In separate bowls, combine the seasoned cornmeal and flour, then pour the panko into a third. This is your foundation for a crisp, structured crust.
• Step Four: Dredge and coat. Dip each filled heart of palm into the cornmeal mixture, then the aquafaba—twice—before finishing in the panko. Press gently so the coating adheres. This layering builds crunch and keeps the texture intact.
• Step Five: Air fry or bake until golden. Place the breaded hearts of palm into a 400°F air fryer or a 425°F oven. Flip once, spray both sides with oil, and cook until crisp and golden all over.
• Step Six: Toast the buns. Melt vegan butter in a skillet and toast the buns cut-side down until golden. This gives the sandwich a buttery edge and beautiful crunch.
• Step Seven: Assemble and serve. Spread the tartar sauce on both buns. Layer with crispy hearts of palm, cabbage, red onion, and vegan cheese if using. Press gently and serve immediately.

How To Serve This Vegan Fish Sandwich

This sandwich brings the crunch and briny bite—so sides that balance, contrast, or echo those flavors work best. Whether you’re going classic, summery, or snacky, here are some fun ways to round it out.

• With potato chips or French fries: Keep it traditional with a side of crispy potatoes. Make your own homemade potato chips or fries with a side of vegan aioli.
• With something bright and fresh: A simple, bright slaw, shaved cucumber salad, or a mixed berry salad cuts through the richness and adds a cool contrast.
• With something pickled: This sandwich loves acidity. Add a pile of homemade quick pickles, pickled vegetables, or serve it with homemade fermented vegetables.
• As part of a summer sandwich spread: Serve it with crab cake sliders, vegan lobster rolls, vegan shrimp, or oyster mushroom po boys for a full lineup of warm-weather favorites.
• With a cold drink that gets it: Iced tea with lemon, cucumber water, or a crisp light beer, or a kombucha cocktail all work here. Anything bright and refreshing works!

FAQs

More Vegan Seafood Recipes to Try Next

• Vegan California Roll
• Vegan Poke Bowl with Watermelon Tuna
• Beer-Battered Vegan Fish And Chips
• Vegan Smoked Salmon Lox

We hope you love this vegan fish sandwich! Please consider leaving a review and star rating if you make it. We love hearing your feedback!

Crispy Vegan Fish Sandwich with Hearts of Palm

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 40 minutes
• Yield: 2 servings
• Diet: Vegan

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Description

Crispy, flaky, and completely plant-based—this vegan fish sandwich is made with hearts of palm, a seasoned panko coating, and a quick homemade tartar sauce. Air fryer or oven? Both deliver golden, crunchy perfection. Add a toasted bun and a handful of cabbage, and it’s kind of impossible not to love.

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Ingredients

For the tartar sauce

• 1 cup vegan mayo
• 1/3 cup relish
• 1 teaspoon lemon juice
• 1 medium shallot, finely minced

For the hearts of palm

• 1, 14-ounce can whole hearts of palm, drained
• 4–5 index finger-sized pieces of nori
• 1/2 cup aquafaba (liquid from a 15-ounce can of chickpeas)
• 1 teaspoon tapioca flour (optional) for slightly thickening the aquafaba
• 1 cup fine cornmeal
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon white pepper
• 2 cups panko, plus more if needed
• cooking spray

to serve (optional)

• hamburger buns
• 2–3 tablespoons vegan butter, for toasting the buns
• 1 cup mandolined cabbage (green or purple, or a mix)
• vegan American cheese slices
• ½ cup mandolined red onion, soaked in ice cold water for 20 minutes, then patted dry

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Instructions

Make the vegan tartar sauce

1. To make the tartar sauce, combine the vegan mayo, relish, lemon juice, and minced shallot in a small bowl. Set aside while you prepare the rest of the sandwich.

Prep the hearts of palm

1. Drain the hearts of palm and gently press each one flat with the palm of your hand until it splits slightly. Slide a strip of nori into the center. Repeat with the remaining pieces.
2. Place the aquafaba in one bowl. Add the tapioca flour and hand whisk until frothy.
3. In a separate medium bowl, whisk together the cornmeal, all-purpose flour, garlic powder, onion powder, paprika, salt, and white pepper. Place the panko breadcrumbs in a third medium bowl.
4. Working one at a time, dredge each filled heart of palm in the cornmeal mixture, then dip into the aquafaba (your vegan egg replacer). Repeat both steps—cornmeal, then aquafaba—one more time, then coat thoroughly in panko. Press gently with your palm to flatten again. Spray all sides generously with cooking spray.

Cook the hearts of palm (air fry or bake)

1. To air fry: Place the coated hearts of palm in a 400°F air fryer. Cook for 5 minutes, flip, spray again, and cook for another 5 minutes or until golden and crisp. Be generous with the spray to help develop a golden crust.
2. To bake: Preheat the oven to 425°F. Bake the coated hearts of palm for 10 minutes, flip, spray again, and bake for 7–10 minutes more, or until crisp and golden on all sides.

Assemble and serve

1. To toast the buns, melt half of the vegan butter in a skillet over medium heat. Toast the bottom buns until golden, then repeat with the tops.
2. Assemble the sandwiches on toasted buns with tartar sauce, cabbage, vegan cheese slices, and red onion. Or serve the crispy hearts of palm as fish sticks with tartar sauce on the side.

Notes

• Storage: Keep any extras in a sealed container in the fridge—they’ll stay good for up to 3 days. The coating may soften a little, but the flavor holds strong.
• Reheating: Pop them in a 375°F oven or air fryer until they’re warmed through and crispy again. A quick spray of oil helps bring the crunch back. (Skip the microwave unless you’re okay with soggy sadness.)
• Egg replacer tips: Aquafaba works great here, but a diluted JUST Egg liquid will also do the trick—just whip to a frothy texture.
• Baking upgrade: If you’re baking instead of air frying, place the hearts of palm on a wire rack over a baking sheet. It keeps the bottoms from getting soggy and helps everything crisp up evenly.
• Want it gluten-free? Use a gluten-free flour blend and panko. Everything else stays the same, and the results are just as crispy and satisfying.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Air Fried, Baked, Battered
• Cuisine: American

This recipe was first published in 2020. The recipe is the same, but the writing has been updated in 2025 to provide clarity and serving ideas.

The post Crispy Vegan Fish Sandwich with Hearts of Palm appeared first on Olives for Dinner.

Vegan seafood magic, but make it mini. These vegan crab cake sliders are crisp on the outside, tender in the middle, and stacked on toasted buns with a creamy, zesty sauce that ties everything together. They’re made with hearts of palm (our go-to for all things vegan seafood), crushed saltines, and Old Bay for that familiar flavor you know and love—without the actual crab. Whether you’re serving them for brunch, game day, or dinner-for-two, these sliders have a way of disappearing fast.

Some recipes are made for parties. This one might be the reason you throw one. With its golden sear, flaky texture, and tangy sriracha-caper sauce, these crabless patties bring main dish energy in appetizer form. Pair them with crisp lettuce and a squeeze of lemon—or just grab a napkin and go in hands-first. Either way, they hit just right every time.

Why You’ll Love These Vegan Crab Cake Sliders

These vegan crab cake sliders are proof that tiny sandwiches can absolutely steal the show. Whether you’re serving them at a dinner party or just throwing a party for yourself, they check off all the marks: crispy, flaky, buttery, and bold. Think seafood vibes without the seafood—just as satisfying, maybe even more. Here’s why you’ll love them:

• Hearts of palm = plant-based seafood magic: Their naturally flaky texture makes them the perfect stand-in for crab—no weird fillers, no faux meat, just straight-up delicious.
• Crispy on the outside, tender on the inside: Thanks to hand-crushed saltines and a quick fry, you get that golden, crunchy exterior with a soft, savory middle that holds together beautifully.
• The slider format is low-effort, high-reward: Bite-sized and brunch-friendly, these work just as well for laid-back snacking as they do for special occasions.
• Old Bay + dill = that signature flavor combo: The seasoning does the heavy lifting to give you those unmistakable crab cake vibes, and it plays perfectly with the creamy, tangy sauce on top.
• Vegan, simple ingredients, no compromise: You don’t need anything fancy here. Just some basic pantry staples, and you’ll be on your way to crispy slider bliss in under 45 minutes. It’s everything you want in a vegan seafood appetizer—bold flavor, flaky texture, and party-perfect presentation.

Key Ingredients

These vegan seafood sliders keep it simple and easy-breezy, using pantry staples and clever substitutions to deliver big flavor in tiny sandwich form. Every ingredient pulls its weight—no fluff, no fillers, just the good stuff that makes these hearts of palm crab cake sliders shine. Here’s what you’ll need:

• Hearts of Palm: The flaky foundation. These tender, softly textured stalks are the ultimate plant-based stand-in for crab. Once smashed and chopped, they mimic that delicate seafood texture so well, it almost feels suspicious. Pro tip: Look for sustainably harvested brands—some will say it right on the label.
• Crushed Saltines: More than just a nostalgic snack—these hand-crushed crackers act as a binder, helping the patties hold together while adding just the right crunch. They also bring a salty, savory layer that balances the creamy mayo and punchy seasonings.
• Old Bay Seasoning: This iconic spice blend brings the seafood flavor vibes. Its mix of celery salt, paprika, and pepper is what makes these taste like the real deal. Don’t skip it—this is where the crab cake magic really kicks in.
• Fresh Dill: Bright, herby, and slightly citrusy, dill adds a pop of flavor that pairs beautifully with the richness of the mayo and the savory crunch of the crab cakes. It’s subtle, but it makes a difference.
• Vegan Mayo: Adds creaminess and moisture to the crab cake mixture, and stars again in the special sauce. It’s the smooth operator that holds everything together—literally and flavor-wise.
• Apple Cider Vinegar: A small splash of acid makes a huge impact. It lifts the whole mixture, brightens the dill and Old Bay, and helps cut through the richness. Acid is one of the keys to balancing fat in a dish—it hits a different set of taste buds than salt or spice, making everything pop just a little more.

How to Make Vegan Crab Cake Sliders

These vegan hearts of palm sliders come together with simple steps and pantry-friendly ingredients—but the end result feels way more impressive than the effort it takes. Here’s what you’ll do. For full recipe details, scroll to the end of this post!

• Step 1: Prep the hearts of palm. Drain your can of hearts of palm, then smash each piece with the flat side of a knife and give them a rough chop. You want texture here—think flaky, not mushy.
• Step 2: Make the crab cake mixture. Fold the hearts of palm together with crushed saltines, vegan mayo, Old Bay, dill, and a splash of vinegar. The mixture should hold together but still feel light and flaky. Once it’s mixed, don’t let it sit—use it right away for the best texture and to prevent them from falling apart when frying.
• Step 3: Form the cakes. Gently shape the mixture into slider-sized cakes. If they’re a little soft, that’s okay—they’ll firm up once they hit the hot oil.
• Step 4: Fry until golden. Heat a few inches of neutral oil in a heavy pot over medium-high heat. Once the oil is hot, gently lower the crab cakes in and fry in batches until deeply golden and crisp—about 2–3 minutes per side. Use a skimmer to move them around and a wire rack for draining after.

• Step 5: Toast the buns. Give your slider buns a quick toast in a skillet with a little vegan butter or olive oil. This adds crunch, warmth, and the perfect surface for sauce.

• Step 6: Build your sliders. Add your crispy crab cake, drape it in the sauce, and finish with greens and a squeeze of lemon if you like. Stack, serve, and get ready for everyone to ask for seconds.

How To Serve These Vegan Seafood Sliders

These sliders might be small, but they know how to show up. Whether you’re hosting friends, making a snacky dinner, finger food, or just a little something for yourself with a fizzy drink on the side, these bring that casual-lux energy. Keep it classic or dress them up—either way, they’re going to be gone fast.

• Go classic: A toasted bun, special sauce, and maybe some arugula or butter lettuce. That’s all you need for peak slider perfection.
• Add a little crunch: A spoonful of tangy slaw is a solid move. It adds brightness and crunch that plays well with the crispy crab cake.
• Swap the sauce: Not into spicy? Try cocktail sauce or vegan tartar sauce instead. Both give seafood vibes without competing for attention.
• Play with toppings: Think pickled vegetables, a few thin cucumber rounds, or a chipotle-lime sauce. You really can’t go wrong here.
• Make it a meal: Serve with fries, chips, a side of potato salad, or a simple fruit salad. Bonus points for a lemon wedge and cold drink.

FAQs

More Vegan Seafood Recipes

• Vegan Crab Cakes
• Plant-Based California Roll
• Vegan Crab Rangoon
• Vegan Lobster Roll

I hope you love this vegan crab cake sliders recipe! If you make it, we’d love it if you left a review and star rating below to help others find and fall in love with it too. Your support means a lot!

Vegan Crab Cake Sliders

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 35 minutes
• Yield: 4 crab cakes
• Diet: Vegan

Print Recipe

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Description

These vegan crab cake sliders are crispy, flaky, and loaded with classic crab cake slider flavor—minus the seafood. Made with hearts of palm, Old Bay, and a creamy, punchy sauce, they’re the perfect vegan seafood appetizer for any occasion.

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Ingredients

For the crab cakes

• ¼ cup vegan mayo
• ¼ teaspoon dried dill
• ¼ teaspoon apple cider vinegar
• 1 (14 oz.) can hearts of palm, halved, smashed with the flat side of a knife, then roughly chopped
• 2 teaspoons Old Bay seasoning
• 10 saltine crackers, crushed by hand

For frying

• Canola, grapeseed, or vegetable oil, for frying

For the special sauce

• ¼ cup vegan mayo
• 2 teaspoons capers, chopped
• ½ teaspoon sriracha

To serve

• Slider buns, toasted with vegan butter or olive oil
• Arugula, microgreens, or butter lettuce (optional)
• Lemon wedges (optional)

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Instructions

To prep the crab cake mixture

1. In a small bowl, whisk together the vegan mayo, dill, and apple cider vinegar.
2. Place the chopped hearts of palm into a separate medium bowl and season with Old Bay.
3. Gently fold in the crushed saltines.
4. Add the mayo mixture to the hearts of palm and fold again until combined.
5. Form the mixture into 4 slider-sized crab cakes and set aside.
6. Use the mixture immediately: Do not refrigerate or let it sit for too long, or it will affect the texture and ability to hold up when frying.

1. Fill a medium Dutch oven or cast iron pot with several inches of neutral oil.
2. Heat the oil over medium-high heat until it reaches 375°F (about 7 minutes).
3. To test for readiness, insert a wooden chopstick so it touches the bottom—if bubbles form immediately, it’s ready to fry.
4. Place one crab cake onto a skimmer and gently lower it into the oil. Add a second if desired, but limit batches to 1–2 at a time.
5. Fry for 2–3 minutes, or until deeply golden, gently moving the crab cakes around with the skimmer.
6. Transfer to a baking sheet lined with a wire rack to drain. Repeat with remaining cakes.

To toast your slider buns

1. Preheat a cast iron skillet over medium heat.
2. Add a thin layer of vegan butter or olive oil to coat the bottom.
3. Working in batches, toast the buns until golden, pressing gently with your hand or a spatula for even contact.

To serve

1. Spread about a tablespoon of special sauce onto each bun.
2. Add a crab cake and top with greens and lemon wedges, if desired.

Notes

• Use the mixture immediately: For best results, form and fry the crab cakes as soon as the mixture is made. Chilling or letting it sit too long can cause the cakes to fall apart during frying and lead to a mushy texture.
• Reheating tips: These are best fresh, but leftovers can be crisped up for 10-15 minutes in a 375°F oven or an air fryer for 5–7 minutes. A hot skillet with a little oil also works well for a quick stovetop refresh.
• Oil temperature trick: Don’t have a thermometer? Use the chopstick method—dip a wooden chopstick into the oil so it touches the bottom. If bubbles form around it right away, your oil is hot and ready (about 375°F).
• Slider size: This recipe makes 4 thick slider-sized crab cakes. You can easily double the batch for a party or form them smaller for appetizer bites.
• Serving tip: These crab cakes are rich and flavorful, so a squeeze of lemon or a handful of arugula adds a fresh contrast. Try them with cocktail sauce or vegan tartar for a fun twist on the classic slider.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Fried
• Cuisine: American

This post was first published in 2021. The recipe is the same, but the writing is updated to provide clarity and helpful tips.

The post Vegan Crab Cake Sliders appeared first on Olives for Dinner.

This seaweed pasta is doing the absolute most—with only a handful of ingredients. Tossed in a buttery blend of matcha and ochazuke wakame seasoning (more on that in a sec), it delivers a savory depth that feels fancy without being fussy. Pan-seared vegan scallops bring a golden edge and meaty bite that’s simple, bold, and just a little unexpected in the best way.

It all comes together in about 45 minutes, with just seven ingredients, and is ready to drop an umami bomb on your weeknight dinner plans. You may not already have matcha or wakame on hand, but they’re absolutely worth a trip to your nearest Asian or online market. Let’s get ready to find that perfect sweet spot between effortless and impressive!

Why You’ll Love This Seaweed Pasta

This is pasta night, but with a twist. Buttered noodles? Yes please. Seaweed butter gives everything a briny, savory, buttery depth, clinging to pasta—or noodles, if that’s your vibe. If your go-to pasta lineup could use a little oomph, this dish brings something totally new—and deliciously unexpected—to the table. Here’s more reasons to love it:

• Minimal ingredients, major flavor. Just seven ingredients come together in a way that feels new and fresh.
• Seaweed butter = instant umami upgrade. That blend of matcha and ochazuke wakame gives the butter a complex, salty depth that clings to noodles in all the right ways.
• Crisped-up vegan scallops that steal the show. Seared king oyster mushrooms look fancy and taste even better—meaty, golden, and tender with a perfect bite.
• Spaghetti, ramen, soba—your call. Seaweed butter works its magic on just about any noodle, so use what you love (or what’s in your pantry).
• The secret’s in the sauce. This isn’t marinara or olive oil territory. It’s savory, sea-salty, and full of oceanic flavor.

Key Ingredients

Each ingredient in this dish is bringing it without requiring a lot. The flavors here are bold but balanced, with richness from the butter, depth from the seaweed, and just enough edge from the matcha to keep it interesting. Here’s what you’ll need:

• King oyster mushrooms: Scallops, but make them plant-based. Their thick stems sear up beautifully with a golden crust and tender interior, making them the perfect stand-in for traditional scallops—minus the seafood.
• Cultured vegan butter: This is the base for our seaweed butter, giving it richness and body. Cultured butter brings a tangy, slightly fermented edge that plays especially well with umami flavors like matcha and seaweed. I used Miyoko’s brand here.
• Ochazuke wakame: A savory Japanese seasoning made primarily of dried seaweed, rice crackers, and salt. It’s typically used as a topping for ochazuke—a comforting Japanese dish made by pouring hot tea or dashi over cooked rice. In this recipe, it’s ground and stirred into butter, creating a quick shortcut to deep, layered umami (New to it? Check out the tip box below).
• Matcha powder: It might seem out of left field, but matcha totally works here. It deepens the color of the butter and adds a grassy, slightly bitter note that keeps the richness in check.
• Spaghetti (or noodles!): The butter clings best to long, slurpable noodles like spaghetti, soba, or ramen. Use what you have—this butter plays well with all of them.
• Black and white sesame seeds: A final sprinkle for contrast and a subtle nuttiness. They add texture and tie everything together with just a little visual flair.

Substitutions & Variations

This seaweed pasta is flexible, flavorful, and easy to vibe with what you’ve got on hand. The core flavors—umami-rich butter, crisped mushrooms, and slurpable noodles—stay the same, but there’s room to play around the edges. Here are a few ways to make it work for your kitchen and your pantry:

• Noodle swap: Spaghetti is classic, but soba, ramen, or udon are all great choices. Just aim for something long and sturdy enough to carry the seaweed butter.
• Vegan scallop alternative: No king oyster mushrooms? Try seared tofu for texture, or charred broccolini for a bitter, earthy note. Any other mushroom like shiitake, oyster, cremini, or even portobello will work—just give them a good sear for a contrast to the noodle texture.
• Butter matters: Cultured vegan butter gives the seaweed-matcha blend extra depth. Miyoko’s is our go-to, but if regular vegan butter will still work—it will just a bit less tangy.
• Matcha tips: You don’t need fancy matcha for this—just look for a culinary-grade or cooking-grade option, which is usually more robust and slightly bitter (perfect for savory recipes like this). You can usually find it online or in the tea section of Asian grocery stores.
• No ochazuke wakame? A furikake blend with seaweed and sesame (check the label for bonito flakes) makes a decent substitute. It won’t have quite the same depth, but it’ll still bring plenty of savory flavor with a subtle touch of sweetness.

How To Make Seaweed Pasta

This seaweed pasta with vegan scallops comes together with just a few thoughtful steps, and each one plays a role in building flavor and texture. Once the butter is blended, it’s mostly about timing—cooking the pasta, searing the mushrooms, and bringing everything together while it’s still warm and silky. For full recipe details, scroll to the end of this post!

• Step 1: Soak the mushrooms – A quick soak softens the king oyster stems, giving them a more tender bite and helping them sear up like scallops.
• Step 2: Make the seaweed butter – Blend softened cultured vegan butter with ground ochazuke wakame and matcha powder. The matcha adds earthiness, while the butter ties everything together with rich umami flavor.
• Step 3: Cook the pasta – Use spaghetti or your favorite slurpable noodle. You’ll want it just al dente so it holds up to the butter.
• Step 4: Sear the scallops – Dry the mushroom rounds well, then sear until golden and crisp at the edges.
• Step 5: Toss and serve – Toss the warm pasta with the seaweed butter, top with scallops, and finish with sesame seeds. Let it sit for a few minutes before serving so the flavors have time to settle in.

Creative Ways To Use Leftover Seaweed-Matcha Butter

This umami-packed butter deserves more than one moment. If you have a little left after making your seaweed pasta, here are a few easy, delicious ways to give other dishes a quick upgrade:

• Spread it on warm focaccia (especially this easy homemade version): Soft, salty, savory—chef’s kiss.
• Melt it into steamed rice: comfort food with a little oceanic depth.
• Toss it with roasted potatoes or asparagus: it clings beautifully to crispy edges.
• Swirl into vegan ramen: just a spoonful adds richness and a subtle green edge.
• Use as a finishing butter for noodles: soba, udon, spaghetti, you name it.
• Add to mushrooms or tofu: sear them first, then let the butter do its thing.
• Or keep it simple: spread it on toast, swirl it into a grain bowl, or use it as the secret layer on your next avocado toast.

FAQs

More Umami-Rich Noodle and Pasta Recipes to Try

• White Wine Sauce For Pasta
• Spicy Noodles Recipe with Crispy Tofu
• Vegan French Onion Ramen Noodle Soup
• Easy Soba Noodles Recipe

If you try this seaweed pasta recipe, please leave a comment and star rating below. Your feedback helps others find my content and makes my day!

Seaweed Pasta with Vegan Scallops

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• Author: erin wysocarski
• Total Time: 45 minutes
• Yield: 2 servings
• Diet: Vegan

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Description

Buttered noodles, but with a twist: this seaweed pasta is rich, savory, and full of umami from matcha, wakame, and golden vegan scallops. It’s the kind of comfort food that feels cozy and cool at the same time. Just seven ingredients and 45 minutes stand between you and something surprisingly impressive.

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Ingredients

For the vegan scallops

• 2 large king oyster mushroom stems, sliced into scallop-sized rounds
• warm water (for soaking)
• 1 tablespoon olive oil

For the seaweed-matcha butter

• 1/2 cup cultured vegan butter, softened to room temperature (I used Miyoko’s brand)
• 1 tablespoon ground ochazuke wakame seasoning (I used a coffee grinder)
• 1 teaspoon matcha powder

To serve

• 4 –6 ounces spaghetti
• 2 teaspoons black and white sesame seeds

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Instructions

To Prepare the Vegan Scallops

1. Place the sliced mushroom stems in a bowl and cover with warm water. Let soak for 15 minutes, then drain and pat dry.
2. Heat the olive oil in a large skillet over medium to medium-high heat. Score one side of each scallop, then place in the skillet, scored side up.
3. Cook until the edges develop a golden crust, then flip and cook the scored side until deeply golden.

To Make the Seaweed-Matcha Butter

1. In a small bowl, combine the softened butter with the ground ochazuke wakame and matcha powder.
2. Stir until fully blended and set aside.

To Cook the Pasta

1. Prepare the spaghetti according to package directions. Drain well.

To Serve

1. While the pasta is still warm, toss with the seaweed-matcha butter, starting with half and adding more as needed until lightly coated.
2. Divide into bowls, top with the vegan scallops, and sprinkle with sesame seeds. Let rest for a few minutes before serving.

Notes

• How to store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The seaweed butter may firm up once chilled—this is totally normal.
• How to reheat: Gently reheat the pasta in a skillet over low heat with a splash of water or a small pat of vegan butter to help loosen it. For the scallops, warm them separately in a skillet to help bring back their golden edges.
• Noodle swaps: Spaghetti holds the seaweed butter beautifully, but soba, udon, or ramen work well too. Just aim for something long and sturdy enough to carry the butter.

Ingredient tips:

• Matcha: Cooking or culinary-grade matcha powder is fine here. It’s more robust and slightly more bitter than the fancy ceremonial grade, which works better in savory dishes like this.
• Ochazuke wakame: If you can’t find this exact seasoning, look for a furikake blend with seaweed and sesame (and no bonito flakes) as a substitute.
• Cultured vegan butter: I used Miyoko’s, which has a tangy, rich flavor that really complements the seaweed and matcha.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Vegan Seafood
• Method: Sautéed, Boiled
• Cuisine: American

This post was first published in 2016. The recipe is the same, but the writing is updated to provide clarity and helpful tips.

The post Seaweed Pasta with Vegan Scallops appeared first on Olives for Dinner.

Springy pasta, caramelized vegan scallops, bright pea puree, and silky cashew cream—we’re making it happen. This recipe is a little luxe, a little fresh, and surprisingly easy once you break it down. King oyster mushrooms caramelize into tender vegan scallops, creamy cashew sauce swoops in with a cozy richness, and that pea puree adds a vibrance like these first few sunny days of Spring—welcoming, sunny, and, well … happy!

The beauty of this dish is in the prep. You can whip up the pea puree and cashew cream ahead of time, so when dinner rolls around, future you will thank past you. All that’s left is roasting the cauliflower and searing up those scallops to perfection. Whether you’re serving friends for a special evening or simply adding something special to your weeknight dinner rotation, this pasta feels fancy enough to spark conversation, yet laid-back enough to keep things stress-free.

Why You’ll Love This Vegan Scallops Pasta

Here’s why you’re going to love (and I mean really love) this pasta: it’s got all the sparkle of a fancy dinner out, but without the fuss. It’s bright, vibrant, and just creamy enough to keep things cozy, and it hits all the right notes whether you’re cooking for company or just treating yourself. Here’s why this recipe earns top marks:

• Scallop vibes, no scallops required. King oyster mushrooms beautifully caramelize into tender vegan scallops that genuinely rival the real thing. All the delicate texture, none of the seafood.
• Make-ahead friendly. Prep the pea puree and cashew cream earlier in the day (or even the night before), so when dinner time hits, it’s all easy assembly. Past you was so thoughtful!
• Fancy yet approachable. It looks like something intricate, but broken down into simple components and steps, it’s a breeze. Basically, you’re going to be winning at dinner without even breaking a sweat.
• Spring-inspired freshness (all year!) With vibrant peas and a silky cashew cream, each bite feels fresh, bright, and full of sunny flavors—whether it’s springtime (or you just wish it was).
• Totally customizable. Swap out your favorite pasta, toss in roasted veggies, or sprinkle on extra herbs—this recipe is your playground, friend.

Trust us, it’s a recipe worth saving, sharing, and making again (and again).

Key Ingredients

Here’s what makes this dish truly special. It’s fresh and vibrant, cozy but still feels special, and it’s all thanks to some thoughtfully chosen ingredients. Each one adds its own unique character, making every bite feel perfectly balanced and a little luxurious. Here’s what you’ll need, and why they’re key to the recipe:

• Garlic and Shallots: These two build your flavor foundation. Garlic brings savory depth, shallots add a mellow sweetness, and together they’re the flavor power couple behind your velvety pea puree.
• White Cooking Wine: Adds brightness and gentle acidity to the pea puree, balancing out its sweetness and keeping things from feeling heavy.
• Frozen Peas: Convenience meets vibrant color here. Frozen peas blend into a smooth, vibrant puree that makes the dish feel bright and spring-inspired—any time of the year.
• Vegetable Broth: Helps smooth out the puree, bringing subtle depth without overpowering its fresh, sweet flavor.
• Fresh Chopped Mint: Just enough mint to make things taste lively and fresh. Think refreshing, subtle, and springy.
• Raw Cashews: These give your cashew cream sauce its creamy richness—think dairy cream, minus the dairy. They blend up silky-smooth for a decadent (but dairy-free!) finish.
• Canned Coconut Milk: Adds extra lushness to the cashew cream, bringing a creamy, luxurious texture. Be sure to use full-fat for the best flavor.
• Cauliflower: Roasted cauliflower brings texture and earthy flavor to the dish. Golden, nutty, and just crispy enough, it balances out the softness of the puree and cream.
• Lasagna Noodles (broken into rustic pieces) or Bowtie Pasta: Broken lasagna pieces create rustic bites that cradle the sauce beautifully. Bowtie pasta offers a playful alternative that scoops up every bit of puree and cream. There’s no wrong choice here.
• Large King Oyster Mushroom Stems: These are your vegan scallops—juicy, savory, and ready to be caramelized to golden umami perfection. They deliver fancy pants vegan seafood without harming a single sea creature.

How to Make Vegan Scallops With Pea Purée in Pasta

Here’s the secret to keeping this dish relaxed: prep it by component—pea puree, cashew cream, roasted cauliflower, scallops, pasta—and bam suddenly it feels less like juggling and more like a chill, fun experience. Below is your big-picture roadmap for bringing it all together. For full recipe details, scroll to the end of this post.

• Step 1: Make your pea puree – This vibrant, velvety puree sets the tone. Cook down shallots and garlic (low and slow is key for mellow sweetness), deglaze with white wine, add peas, mint, and broth, then blend till smooth. Bonus tip: Prep this early—it’s even better after chilling in the fridge.
• Step 2: Whip up the cashew cream – Blend soaked cashews with full-fat coconut milk for a sauce that’s creamy but won’t overwhelm the bright flavors of the puree. Pro tip: if you didn’t pre-soak, a 15-minute quick soak in hot water does the trick. This can be prepped in advance as well!
• Step 3: Roast your cauliflower – Cauliflower gets tossed in a touch of olive oil, salt, and pepper, then roasted until crispy-edged and golden. It adds beautiful texture and balances out the silky elements of the dish.
• Step 4: Sear the vegan scallops – Here’s your crowning achievement: caramelize king oyster mushroom stems until deeply golden. Give them a quick pat first to absorb any excess moisture, score them, and place them carefully into the pan. Resist the urge to move them around the pan—they need their alone time for the perfect sear.
• Step 5: Cook your pasta – Boil your rustic lasagna pieces or bowtie pasta until al dente. Broken lasagna noodles vibe with the sauce like a team; bowties scoop it perfectly—either way, you win.

Now just assemble, serve, and casually bask in the glory of a dinner done exceptionally well.

How To Serve

This pasta stands confidently on its own—rich, savory, and layered enough to make a complete meal. But if you’re feeling inspired (because hey, pasta night!), here are a couple of easy, thoughtful extras to round things out:

• Fresh Homemade Focaccia: Warm, fluffy focaccia is perfect alongside this pasta—ideal for scooping up every last drop of creamy cashew sauce and pea puree.
• Pour a Crisp White Wine (And Keep it Vegan!): Sauvignon Blanc or Pinot Grigio complements the bright peas and savory vegan scallops beautifully. Not sure if your wine pick is vegan-friendly? A quick search on Barnivore is super helpful!
• Extra Cashew Cream (Always a Good Idea): Put a little bowl of extra cashew cream on the table for any extra drizzles.

FAQs

More Vegan Scallop Recipes to Try Next

• Creamy King Oyster Scallops with Pasta
• Vegan Scallops with Seaweed-Matcha Butter
• Mushroom Scallops Appetizer
• Vegan Bacon-Wrapped Scallops

If you tried this vegan scallops recipe, please leave a comment and star rating below! Your feedback means a lot and helps others find my content!

Vegan Scallops With Pea Puree in Pasta

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5 from 1 review

• Author: erin wysocarski
• Total Time: 1 hour 30 minutes
• Yield: 4 servings
• Diet: Vegan

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Pan-seared vegan scallops made from king oyster mushrooms bring the golden, fancy-but-chill vibes to this springy pasta. There’s roasted cauliflower for texture, a minty green pea purée for brightness, and a cozy cashew cream that swoops in like a warm blanket. It’s the kind of meal that looks like you tried hard—when actually, you were just vibing in the kitchen with a glass of wine.

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Ingredients

For the sweet pea purée and cashew cream (make ahead if you like)

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 shallots, minced
• 3 tablespoons white cooking wine
• 3 cups frozen peas
• 1 ¾ cups vegetable broth
• 3 tablespoons fresh chopped mint

For the roasted cauliflower

• 6 cups cauliflower florets
• 2 teaspoons olive oil
• Salt and pepper, to taste

For the vegan scallops

• 6–8 large king oyster mushroom stems, sliced into scallop-sized rounds and scored on one side (soak in warm water for 30 minutes, then drain and pat dry)
• 1–2 teaspoons olive oil

For the pasta

• 10–12 lasagna noodles, broken into large rustic pieces, or 4–5 cups bowtie pasta
• Olive oil and salt (for boiling the pasta)

To serve 

• ¾ cup basic cashew cream recipe 
• Extra mint leaves
• Fresh peas
• Lemon wedges

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Instructions

Make the pea purée:

1. In a medium pot, heat olive oil over medium-low. Add garlic and shallots; sweat for 4–5 minutes until soft, stirring occasionally.
2. Raise the heat to medium. Once sizzling, deglaze with white wine and stir.
3. Add peas and pour in broth. Simmer for 5 minutes, then remove from heat.
4. Stir in mint. Purée with an immersion blender (or in a standing blender). Chill if making ahead; bring to room temp before serving.

Roast the cauliflower:

1. Preheat oven to 400°F.
2. Toss cauliflower florets with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 15–20 minutes. Flip, then roast 15–20 more until golden and tender. Set aside.

Prepare the vegan scallops:

1. Heat a wide skillet over medium-high. Place mushrooms in the pan, unscored side down. Cover and cook for 4–5 minutes to release moisture.
2. Drain excess liquid, then drizzle with olive oil. Flip the mushrooms, reduce heat to medium, and sear the scored side until deeply golden and caramelized. Remove from heat.

Cook the pasta:

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package directions. Drain, drizzle with a little olive oil to prevent sticking, and set aside.

Assemble:

1. Layer pasta in bowls, spooning pea purée between layers.
2. Top with roasted cauliflower, seared vegan scallops, and cashew cream.
3. Garnish with mint, fresh peas, and season to taste with a squeeze of fresh lemon, salt and pepper. Serve warm.

Notes

• Storage: Store any leftovers in separate airtight containers—vegan scallops, pea purée, cashew cream, and pasta can each be refrigerated for up to 3 days. 
• Reheating: Gently reheat the pea purée and pasta in a pan over low heat with a splash of vegetable broth or water to loosen. Reheat the vegan scallops in a skillet over medium heat until warmed through—avoid microwaving, as it can affect their texture.

Make Ahead Tips:

• The pea purée and cashew cream can be made 1–2 days in advance.
• You can slice, score, and soak the king oyster mushrooms up to a day ahead—just store them in water in the fridge and pat dry before searing.
• Roast the cauliflower earlier in the day and warm it up in the oven before serving.

General Notes and Tips

• Pasta Notes: Cook the pasta just before serving to keep it al dente and avoid it getting mushy. Bowtie, broken lasagna noodles, or any short pasta with texture work great for holding onto the pea purée and cream.
• Vegan Scallop Tip: For the best sear, make sure the mushrooms are patted completely dry before hitting the pan. A hot skillet and minimal oil help create that golden, scallop-like crust.
• Gluten-Free Option: Use your favorite gluten-free pasta to keep the dish entirely gluten-free. Chickpea or brown rice pastas hold up well and pair nicely with the rich king oyster scallops and silky purée.
• Serving Suggestion: Finish with extra mint, fresh peas, or a swirl of cashew cream for a restaurant-style presentation. A drizzle of lemon juice over the top also brightens up the whole dish beautifully.

• Prep Time: 30 minutes
• Cook Time: 1 hours
• Category: Vegan Seafood
• Method: Sautéed, Pureed, Roasted,
• Cuisine: American

Originally published in 2014, this post has been updated in 2025 with refreshed writing, serving ideas, and added tips.

The post Vegan Scallops With Pea Puree in Pasta appeared first on Olives for Dinner.

Do you miss California rolls? That perfect mix of creamy avocado, crisp cucumber, and that subtly briny, slightly sweet crab filling? This vegan California roll brings all of that back—minus the seafood. Instead of imitation crab, we’re using hearts of palm, shredded and lightly baked, then seasoned with dashi powder for that deep umami flavor. Paired with seasoned sushi rice, toasted nori, and a quick DIY rolling technique, it’s got all the familiar textures and flavors you love in a sushi roll—just fully plant-based.

If you’ve never made sushi at home, this is the perfect roll to start with. No raw fish, no tricky knife work—just simple, satisfying ingredients that come together in about 35 minutes. The best part? You can prep the vegan crab mixture ahead of time, so when sushi night rolls around pun absolutely intended, all that’s left is assembling and slicing. Once you get the hang of it, you’ll have a vegan California roll that makes staying in the obvious choice.

What is a California Roll?

California rolls are the sushi gateway for a lot of people—creamy avocado, crisp cucumber, and that subtly sweet, briny crab filling, all wrapped up in seasoned sushi rice and toasted nori. It’s an inside-out roll (meaning the rice is on the outside) and was one of the first sushi rolls to really take off in the U.S. But while it’s a classic, it’s not typically vegan, thanks to imitation crab, which—despite the name—is still made from fish.

This version swaps out the seafood for hearts of palm, lightly baked and seasoned with dashi powder to bring in that deep, savory umami flavor. It keeps all the familiar textures and flavors of the original, just with fully plant-based ingredients. If you’ve been missing sushi night or just want something beyond the standard avocado roll, this is it.

Ingredients You’ll Need

Sushi at home? Sounds intimidating, but trust us—this vegan California roll makes it easy. No raw fish, no fancy knife skills, just a handful of simple, well-balanced ingredients that come together for the perfect bite: creamy, crunchy, fresh, and a perfect pop of umami. Here’s what you’ll need to make it happen:

• Hearts of palm: The secret to that flaky, slightly briny “crab” texture. Once shredded and lightly baked, it takes on a tender, seafood-like quality—without actually coming from the sea.
• Dashi powder: This is where the magic happens. Dashi gives the hearts of palm a subtle ocean-like umami flavor, making this roll taste savory and complex. Find it at an Asian supermarket or buy it online.
• Sugar + salt: A tiny pinch of both brings balance, rounding out the flavors and making sure nothing falls flat.
• Vegan mayo – The creamy, slightly tangy binder that pulls everything together and gives the vegan crab its signature richness.
• Sriracha (optional): A little heat if you like a spicy kick—highly recommended if you love spicy mayo vibes.
• Sushi rice: The foundation of any vegan California roll—short-grain rice is naturally sticky, holding everything together like a dream.
• Rice vinegar, sugar, and salt: Gives the rice its signature tang and flavor while balancing the richness of the avocado and mayo.
• Toasted nori sheets: Adds that crisp, lightly briny layer that holds everything together. Pro tip: Use toasted nori for the best texture.
• Mini cucumber: Thinly sliced for that perfect fresh crunch. A mandoline helps get those ultra-thin, restaurant-style slices. I bought my trusty mandoline at TJ Maxx over a decade ago for 5 bucks. It’s cheap and effective!
• Avocado: Creamy, buttery, and a key player in the California roll lineup. Mandoline-sliced for extra smooth layering.
• Sesame seeds: Lightly toasted and sprinkled on top for extra texture and that subtle nutty crunch.

How to Make The Best Vegan California Roll At Home

Making sushi at home? Totally doable. This vegan California roll is simple, packed with umami, and requires no raw fish or fancy knife skills. Once you get the rolling technique down, you’ll be making sushi that rivals takeout. For full recipe details, scroll to the end of this post!

• Step 1: Prep the vegan crab – Shred hearts of palm with a fork, soak to remove brininess, then bake to remove excess moisture. Toss with dashi powder, vegan mayo, and a pinch of sugar for the perfect umami-packed crab alternative. Chill for the best flavor.
• Step 2: Make sushi rice – Rinse sushi rice until the water runs clear, then cook. Once done, season with rice vinegar, sugar, and salt for that signature sticky, slightly tangy sushi rice flavor. Let cool before rolling.
• Step 3: Set up your rolling station – Wrap a bamboo sushi mat in plastic wrap (or slide it into a Ziploc bag) to prevent sticking. Place nori shiny side down. Keep a bowl of water nearby to damped your hands to prevent sticking.

• Step 4: Spread the rice – Wet your fingers and gently press a thin layer of seasoned sushi rice over the nori. Sprinkle with sesame seeds, then carefully flip the whole thing over so the rice faces down.

• Step 5: Add the fillings – Arrange thinly sliced cucumber, avocado, and a scoop of vegan crab mixture along the lower third of the nori. Don’t overfill—it makes rolling harder.

• Step 6: Roll like a pro – Lift the edge of the nori and roll it over the filling, tucking as you go. Use the bamboo mat to apply light pressure, shaping a tight, even roll. Seal with a dab of water.

• Step 7: Slice & serve – Dip a sharp knife in hot water, wipe it dry, and slice into bite-sized pieces.

Serve with wasabi, soy sauce, and pickled ginger for the full sushi experience.

Tips for Sushi Success

Making sushi at home might seem intimidating, but with a few pro tips, you’ll be rolling like a seasoned sushi chef in no time. Here’s how to get that perfect vegan California roll every time:

• Rinse the Rice—It’s Non-Negotiable: Sushi rice is naturally starchy, and if you skip rinsing, you’ll end up with a gluey mess. Run it under cold water until it runs clear—this keeps the grains separate, fluffy, and perfect for rolling.
• Season While Warm for the Best Flavor: That slight sweet-salty-tangy balance comes from rice vinegar, sugar, and salt. Stir it into the rice while it’s still warm so it fully absorbs for that signature sushi flavor.
• Keep Your Hands Wet (Seriously, This Changes Everything): Sushi rice loves to stick to everything—except where it should. Keep a small bowl of cold water next to your rolling station and dip your fingers before handling the rice. No sticky fingers, no frustration.
• Use a Bamboo Mat—But Don’t Squash It: Rolling sushi without a bamboo mat is possible, but the mat helps you get a tight, even shape. Use gentle pressure—don’t smash it flat. The goal is a compact, clean roll, not sushi pancakes.
• Chill the Vegan Crab for Best Texture: That dashi-seasoned hearts of palm mixture? It’s even better after at least an hour in the fridge. This firms it up for easier rolling and lets the umami flavors develop.
• Use a Hot Knife for Picture-Perfect Slices: A sharp knife is everything, but here’s the trick: Dip the blade in hot water, wipe it dry, then slice. This keeps the rice from sticking and gives you clean, pro-level sushi slices.
• Less Is More—Overstuffing = Disaster: We love a loaded sushi roll, but too much filling = messy, broken rolls. Stick to a light layer of rice and a modest amount of filling—it’ll roll tighter, slice cleaner, and look gorgeous.

Master these small tweaks, and you’ll go from first-time sushi maker to why haven’t I been doing this forever?

What To Serve With Vegan California Rolls

You’ve got your perfect vegan California roll—now what? Whether you’re going for a full sushi night spread or keeping it simple, here’s how to round out your meal with the perfect sides, sauces, and extras.

• The Essentials: Wasabi, Soy Sauce & Pickled Ginger: These are the classic sushi condiments for a reason. A little wasabi adds heat, soy sauce brings umami depth, and pickled ginger cleanses the palate between bites. Keep it traditional, or go for a tamari-based soy sauce for a gluten-free option.
• Miso Soup – The Ultimate Comfort Pairing: A steaming bowl of miso soup is the perfect warm-up act for your sushi. It’s savory, light, and packed with umami—especially if you add tofu, wakame seaweed, or scallions.
• Seaweed Salad for a Fresh, Crunchy Contrast: That bright green, sesame-scented seaweed salad you see at sushi restaurants? It’s the perfect cool, slightly sweet contrast to your rolls. You can find it pre-made, or make your own with wakame, rice vinegar, sesame oil, and a sprinkle of sesame seeds.
• Spicy Mayo or Ponzu for Extra Flavor: Want to kick up the flavor? Drizzle your rolls with spicy mayo (vegan mayo + sriracha + a splash of lime) or dip them in ponzu sauce, a citrusy, soy-based sauce that adds a fresh, zesty note.
• Not Into Rolling? Try a California Roll Bowl: Don’t want to roll? No problem—turn it into a California Roll Bowl! Spoon seasoned sushi rice into a bowl and top with sliced or diced avocado, cucumber, and vegan crab. Cut nori into thin strips or crumble it over the top for that classic sushi flavor. Add edamame, pickled radish, or a drizzle of spicy mayo for extra texture and taste. Try our vegan poke bowl for another great twist. Same great flavors, zero rolling required!
• Edamame for a Quick & Easy Side: Steamed edamame with flaky sea salt is a simple, protein-packed snack that’s fun to eat and a great complement to sushi. Want to mix it up? Toss it with garlic, chili flakes, and a drizzle of sesame oil.

FAQs

More Vegan Sushi & Seafood-Inspired Recipes

• Lobster Sushi Rolls
• Sushi Burrito
• Watermelon Tuna
• Beer-Battered Vegan Fish Recipe

Did you try this vegan California roll recipe? I’d love to hear how it turned out! Drop a star rating and a comment below—your feedback not only helps others but makes my day!

Vegan California Roll

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 35 minutes
• Yield: 2 rolls
• Diet: Vegan

Print Recipe

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Description

This vegan California roll has everything you love about the classic—creamy avocado, crisp cucumber, and savory, flaky crab—just made 100% plant-based. The secret? Hearts of palm seasoned with dashi powder for that perfect umami depth, all wrapped up in seasoned sushi rice and toasted nori. It’s simple to make, packed with flavor, and so good, you might never need takeout again.

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Ingredients

for the vegan crab

• 1 (14-ounce) can hearts of palm, drained
• 1/4 teaspoon sugar
• 1/2 teaspoon dashi powder
• pinch salt
• 1 tablespoon vegan mayo
• sriracha (optional, to taste)

for the sushi rice

• 1/2 cup sushi rice
• 1/2 cup water
• 1 teaspoon rice vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt

to assemble

• 2 toasted nori sheets
• 1 mini cucumber, thinly sliced with a mandoline
• 1/2 avocado, thinly sliced with a mandoline
• 1 tablespoon sesame seeds, divided

to serve

• wasabi
• soy sauce
• pickled ginger

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Instructions

make the vegan crab

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silpat.
2. Shred the hearts of palm using a fork, then roughly chop.
3. Soak in cold water for 10 minutes to mellow the flavor. Drain well and press out excess moisture (use two sieves or a clean kitchen towel).
4. Bake for 10 minutes, stir to redistribute, then bake for another 10 minutes. The hearts of palm should be slightly dry but not browned.
5. Season with sugar, dashi, and salt. Stir in vegan mayo (and sriracha, if using). Chill for at least 1 hour or overnight.

prepare the sushi rice

1. Rinse sushi rice in cold water, gently rubbing the grains. Repeat 3-4 times until water runs clear.
2. Cook in a rice cooker with ½ cup water (or per manufacturer instructions).
3. Season with rice vinegar, sugar, and salt. Gently mix and let cool to room temperature.

assemble the rolls

1. Prep the sushi mat: Slip a bamboo mat into a gallon-sized Ziploc bag (or wrap in plastic wrap).
2. Lay a nori sheet (shiny side down) on top.
3. Wet your fingers and evenly spread half the sushi rice over the nori. Sprinkle with half the sesame seeds and gently press down.
4. Flip the nori over so the rice is facing down.
5. Layer the fillings: Arrange cucumber, avocado, and about ⅓ of the vegan crab mixture along the lower third. Don’t overfill—too much will cause the roll to burst!

roll it up

1. Lift the edge of the nori and roll it over the filling, tucking it in gently.
2. Use the bamboo mat to apply light pressure, shaping a tight roll.
3. Continue rolling while pressing gently to seal. Run a damp finger along the seam to secure.
4. Repeat with the second roll.

cut & serve

1. Dip a sharp knife in hot water, dry with a towel, and cut the roll in half.
2. Cut each half into four equal pieces using smooth, swift strokes (clean the knife between cuts).
3. Serve with wasabi, soy sauce, and pickled ginger.

Notes

• Storage: Sushi rolls are best eaten fresh, but if needed, wrap tightly in plastic wrap and refrigerate for up to 6 hours. Let them sit at room temp for a few minutes before eating to soften the rice.
• Make Ahead: The vegan crab mixture can be made 1 day in advance and stored in an airtight container in the fridge for the best texture and flavor.
• Sushi Rice Tips: Sushi rice is best fresh, but if prepping ahead, keep it covered at room temp for up to 2 hours—never refrigerate, or it’ll turn dry and hard.
• Easier Rolling: Use a bamboo mat wrapped in plastic for easy rolling and shaping. Press firmly but don’t squash the roll!
• Slicing Tip: For clean cuts, dip your knife in hot water, wipe it dry, and slice in one swift motion.
• Leftovers Hack: Not in the mood to roll? Turn everything into a California Roll Bowl! Just layer the rice, avocado, cucumber, and vegan crab in a bowl, drizzle with soy sauce or spicy mayo, and enjoy.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer
• Method: Baked
• Cuisine: American, Japanese

The post Vegan California Roll appeared first on Olives for Dinner.

Tuna salad is one of those nostalgic, creamy, sandwich-stuffing classics—but what if you could skip the fish and still get all that briny, tangy, totally satisfying goodness? That’s exactly what this easy vegan tuna salad recipe delivers. Two versions, same vibe. One is flaky, seafood-inspired, and made with hearts of palm. The other is hearty, protein-packed, and made with chickpeas. Both are easy, satisfying, and 100% plant-based.

So here’s the deal: if you’re after that lighter, flaky texture, hearts of palm makes the best fish-free swap. If you want a chunkier, sturdier, faster-to-make version, mashed chickpeas have you covered. Whichever way you go, this vegan tuna recipe is creamy, tangy, and versatile—perfect for sandwiches, with crackers, or wraps.

Why You’ll Love This Vegan Tuna Salad Recipe

This vegan tuna salad is everything you love about the classic—minus the fish. It’s creamy, briny, just the right amount of tangy, and ridiculously easy to make. Plus, you get to choose your own adventure. Here’s some reasons you’ll love it:

• Flaky & Seafood-Inspired: Hearts of palm gives you that delicate, flaky texture, making it the closest thing to a true tuna swap.
• Chunky & Hearty: Chickpeas make for a sturdier, meal-prep-friendly version that holds up in sandwiches, wraps, or straight from the bowl.
• Quick & Easy: The chickpea version takes 10 minutes max, while the hearts of palm version needs a little more love to develop the perfect texture.
• Perfect for Sandwiches, Wraps & More: Pile it onto toasted bread, stuff it into lettuce cups, or scoop it up with crackers.
• Meal-Prep Hero: Make it ahead, store it in the fridge, and have easy lunches all week.

Whichever version you go for, it’s bold, satisfying, and totally plant-based.

Key Ingredients

Two ways to make the best vegan tuna salad—one flaky, one hearty. Whether you’re craving something light and seafood-inspired or a textured, protein-packed alternative, these ingredients bring all the briny, creamy goodness of classic tuna salad—without the fish. Here’s what you’ll need:

Ingredients for Hearts of Palm Vegan Tuna (Flaky & Seafood-Inspired)

For a flaky, seafood-like texture, hearts of palm makes the perfect base. It’s light, tender, and absorbs flavors beautifully, giving you a realistic tuna swap.

• Hearts of palm: The magic behind that flaky, tuna-like texture. Mild in flavor, it soaks up seasonings like a champ and gives this salad its light, seafood-inspired feel.
• Kelp granules or nori: The secret to that just-from-the-sea taste—without the actual fish. A sprinkle of kelp granules or a few shreds of nori adds that signature briny, umami depth.
• Celery & celery seed: The crunch, the freshness, the unmistakable tuna salad vibe. Celery seed brings the nostalgic seasoning, while fresh celery keeps it crisp.
• Dried dill: Just a touch adds that herby brightness that balances out the creamy mayo and savory flavors.
• Vegan mayo: The key to a perfectly creamy, rich, and satisfying bite. It binds everything together and gives that smooth, classic tuna salad feel.

Ingredients for Chickpea Vegan Tuna (Chunky & Hearty)

If you prefer a heartier, meal-prep-friendly tuna alternative, mashed chickpeas give you a satisfying bite with plenty of protein.

• Chickpeas: The hearty, protein-packed base that makes this version extra satisfying. When mashed, they create a thick, textured salad that holds up beautifully in sandwiches or wraps.
• Tahini: A little nutty, a little creamy, and totally game-changing. It adds depth and richness without overpowering the flavors.
• Celery seed: That small-but-mighty ingredient that brings the nostalgic, classic tuna salad seasoning. It’s the key to making this taste right.
• Red onion & grated carrot (optional): A pop of sweetness, a little crunch, and just enough bite to keep things interesting.
• Plant-based mayo: The creamy, dreamy binder that pulls everything together. Because a good tuna salad needs that smooth, tangy finish.

How to Make It (Two Easy Ways!)

This vegan tuna salad recipe comes together quickly and easily, whether you’re making the flaky, seafood-inspired hearts of palm version or the hearty, protein-packed chickpea version. If you’re going the chickpea route, you’ll be eating in 10 minutes or less. If you’re opting for hearts of palm, you’ll want to give it some oven time to develop the perfect texture.

To Make the Flaky Hearts of Palm Vegan Tuna Salad

• Step 1: Prep the hearts of palm – Drain, rinse, and finely chop. Soak in fresh water for 10 minutes to mellow out any briny taste.
• Step 2: Bake for texture – Drain well, spread onto a baking sheet, and bake at 350°F (175°C) for 20-30 minutes, stirring occasionally. This removes excess moisture and creates the perfect flaky texture.
• Step 3: Mix in the seasonings – Once cooled, gently smash about half of the hearts of palm with a fork. Stir in kelp granules, celery seed, dill, and vegan mayo.
• Step 4: Chill & serve – Let the flavors meld in the fridge for at least an hour (or overnight) for the best results. Then, pile it onto sandwiches, crackers, or wraps.

How to Make the Chunky Chickpea Vegan Tuna Salad

• Step 1: Mash the chickpeas – Drain, rinse, and mash with a fork or pulse in a food processor. Leave some chunks for texture!
• Step 2: Mix in the flavor boosters – Stir in vegan mayo, tahini, red onion, celery seed, grated carrot (optional), dill, and capers until creamy and well combined.
• Step 3: Taste & adjust – Add more salt, capers, or mayo if needed to hit that perfect balance.
• Step 4: Chill or serve immediately – This version is ready to eat right away but gets even better after chilling for an hour.

How To Serve

Now that you’ve made your vegan tuna salad, let’s talk about the best ways to eat it. Whether you went with the flaky hearts of palm version or the hearty chickpea version, this recipe is ready to be piled high, scooped up, or stuffed into something delicious. Here are a few favorite ways to make it happen:

• Classic Vegan Tuna Salad Sandwich: The real ones know—a tuna salad sandwich just hits. Slather it onto toasted sourdough, homemade sandwich bread, multigrain bread, or a bagel, stack on crisp lettuce and juicy tomatoes, and maybe—just maybe—add a few extra pickles for good measure.
• Lettuce Wraps (Light & Fresh!): If you’re keeping things low-carb but still full-flavor, spoon your vegan tuna into crisp romaine or butter lettuce leaves. Bonus points if you hit it with a squeeze of lemon and a little cracked pepper.
• Stuffed Avocados (Creamy + Protein-Packed): Halve a perfectly ripe avocado, remove the pit, and fill it with vegan tuna salad. A sprinkle of smoked paprika or chives takes it to the next level.
• Vegan Tuna Melt (Pure Comfort Food): Spread it onto thick slices of bread, top with vegan cheese, and broil until it’s golden, bubbly, and begging to be devoured. Sourdough, ciabatta, or even a tortilla for a wrap-style melt? No wrong decisions here.
• Salad Topper (Protein-Packed Lunch!): Skip the bread and toss a scoop onto mixed greens, cucumbers, and cherry tomatoes. Drizzle with a simple vinaigrette or your favorite creamy dressing for a quick, refreshing meal.
• Cracker & Dip Spread (Snack-Worthy!): Call it lunch, call it an appetizer, call it the thing you eat while standing at the counter. Spread it onto whole-grain crackers, pita chips, or cucumber slices for the ultimate snacky, no-fork-required situation.
• Sushi-Style Wraps (Creative Twist!): Roll vegan tuna salad into nori sheets with avocado and cucumber, slice it up, and boom—you’ve got a DIY sushi roll moment happening.

FAQs

More Vegan Seafood Recipes To Try

• Crispy Vegan Fish Sandwich
• Vegan Lobster Roll
• Vegan Crab Cake Sliders
• Sushi Burrito

Did you make this vegan tuna salad? Drop a comment and leave a star rating—it helps others find the recipe, and I love hearing what you think!

Vegan Tuna Salad (Two Ways! – Hearts of Palm & Chickpea)

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5 from 5 reviews

• Author: erin wysocarski
• Total Time: 10-45 minutes
• Yield: 2 servings
• Diet: Vegan

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Description

This vegan tuna salad hits all the right notes—creamy, tangy, and totally satisfying—without the fish. Go for the flaky hearts of palm version if you want something light and seafood-inspired, or opt for the hearty, protein-packed chickpea version for a classic, no-fuss tuna swap. Either way, it’s perfect for sandwiches, wraps, or straight from the bowl with crackers.

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Ingredients

Hearts of Palm Vegan Tuna

• 14-ounce can hearts of palm, drained
• ½ teaspoon kelp granules
• ½ teaspoon dried dill
• ¼ teaspoon celery seed
• 2–3 tablespoons celery, thinly sliced
• 2 tablespoons vegan mayo

Chickpea Vegan Tuna

• 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons vegan mayo
• 1 tablespoon tahini
• 1 tablespoon red onion, finely minced 
• 1 tablespoon capers
• ¼ cup grated carrot (optional)
• 1 teaspoon celery seed
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt

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Instructions

How to Make Hearts of Palm Vegan Tuna 

1. Finely chop up the hearts of palm, then place into a fine-meshed sieve and rinse under cold water. Transfer to a fresh bowl of water and soak for at least 10 minutes.
2. While soaking, preheat your oven to 350°F (175°C) and line a baking sheet with a Silpat or parchment paper.
3. Drain the hearts of palm well, pressing gently to remove excess water (without smashing them).
4. Spread them evenly on the baking sheet and bake for 20-30 minutes, stirring every 10 minutes to release steam (but don’t let them brown).
5. Gently smash about half of the hearts of palm with a fork, then transfer everything to a bowl.
6. Stir in the kelp granules, celery seed, and dill. Fold in the celery and vegan mayo until well combined.
7. Refrigerate for at least 1 hour (or overnight) to let the flavors blend. Serve chilled on sandwiches, wraps, or with crackers.

How to Make Chickpea Vegan Tuna  

1. Mash chickpeas with a fork or pulse in a food processor until slightly chunky.
2. Stir in vegan mayo, tahini, red onion, capers, celery seed, dried dill and salt until well combined.
3. Fold in grated carrot (if using).
4. Taste and adjust seasoning if needed.
5. Serve immediately or refrigerate for an hour to let the flavors meld.

Notes

Storage & Meal Prep Tips

• Let it chill for the best flavor: The hearts of palm version gets even better overnight, so if you have the patience, let it rest. (Think of it like a fine wine… but, you know, tuna salad.)
• How long does it last? – Store in an airtight container for up to 4 days in the fridge. The chickpea version holds up best, while hearts of palm may soften slightly over time—but the flavor stays on point.
• Freezing? Ehhh, not ideal. – Mayo-based salads don’t love the freezer. If you really want to try, freeze it without mayo and stir in a fresh batch when serving.

Customization Ideas

• Want extra briny, seafood vibes? – Stir in chopped capers, a squeeze of lemon, or an extra sprinkle of kelp granules.
• Crunch factor craving? – Toss in chopped pickles, extra red onion, or shredded carrots for more bite.

• Prep Time: 10-15 minutes
• Cook Time: 0-30 minutes
• Category: Lunch, Dinner
• Method: Baked
• Cuisine: American

The post Vegan Tuna Salad (Two Easy Recipes!) appeared first on Olives for Dinner.

Let’s talk sushi—specifically, sushi that’s entirely plant-based, packed with bold flavors, perfect textures, and endless possibilities. These vegan sushi recipes don’t revolve around seafood—they’re all about what plants can do.

Think sweet potato tempura rolls that crunch in all the right ways, smoky carrot lox that tastes like magic, or marinated tofu nestled into a sushi bowl that brings all the flavor, minus the rolling. Whether you’re a sushi aficionado or just dipping your chopsticks into DIY sushi, there’s something here for you.

Maybe your “vegan sushi near me” search came up short, or maybe you’re just ready to level up sushi night with a little homemade magic. Either way, you’re in the right place.

With recipes built around fresh, vibrant produce and hearty plant-based proteins, this guide will have you rolling (or scooping) your way to sushi night success. Let’s dive in and get creative with the best vegan sushi recipes out there!

Why Vegan Sushi Recipes Are A Game-Changer

If you think sushi is all about the fish, vegan sushi is here to change your mind—and maybe your dinner plans. Going plant-based with sushi isn’t just better for the planet; it’s a chance to explore bold, fresh flavors that shine on their own. With every roll or bowl, you’re saying no to overfishing and harmful practices while embracing ingredients that are as delicious as they are sustainable. It’s sushi that’s kinder to the oceans and just as exciting on your plate.

Plus, making vegan sushi at home is easier than you think. No fish means less fuss, no questionable smells (ew), and endless ways to get creative. From smoky, hearty mushrooms to tangy marinated tofu, the possibilities are endless, and each bite is a little celebration of what plants can do.

Fresh Ingredients For Vegan Sushi Recipes

The magic of vegan sushi recipes is that they let plants be the star of the show. From crunchy veggies to hearty plant-based proteins, these ingredients aren’t just supporting characters; they’re the reason your sushi dreams are about to come true. Whether you’re all about the creamy richness of avocado or the smoky vibes of roasted mushrooms, this guide is your ticket to building rolls and bowls that are as gorgeous as they are delicious.

Produce: The Foundation of Vegan Sushi

Veggies are where it all begins, and sushi is the perfect way to let them show off. Here are some solid choices for your plant-based sushi adventures:

• Avocado: The ultimate sushi MVP. Creamy, buttery, and dreamy, avocado works with everything. If sushi had a soulmate, it might just be avocado.
• Cucumber: It’s the sushi classic for a reason. Crisp, refreshing, and versatile, cucumber can balance bold flavors or keep things light and fresh.
• Mushrooms: Smoky, savory, meaty. Whether you’re grilling shiitake or sautéing king oyster mushrooms, they add rich umami vibes to any roll.
• Sweet Potato: Roasted or tempura-fried, sweet potatoes bring a comforting sweetness that plays perfectly with salty or spicy flavors. Sushi just got cozy.
• Asparagus: Want an elegant roll? Asparagus is your go-to. Blanch it for a fresh crunch or grill it for those charred smoky notes—it’s a team player that pairs beautifully with creamy avocado or tangy pickled veggies.
• Bell Peppers: Sushi, but make it colorful. Raw or roasted, bell peppers add a sweet crunch and a vibrant pop of color to every bite.
• Cabbage: Thinly sliced red or green cabbage adds a peppery crunch and a touch of spiciness, perfect for balancing creamy ingredients like tofu or avocado.

Plant-Based Proteins for Vegan Sushi

Plant-based proteins are the secret weapon of vegan sushi—they bring depth, texture, and heartiness that perfectly complement fresh veggies or shine boldly on their own. Whether you’re pairing them with crisp cucumber or letting them take center stage in a roll, these proteins are here to transform your sushi game. Here’s what to stock up on:

• Tofu: Bake it, fry it, marinate it—whatever you do, tofu is the chameleon of plant-based proteins. It soaks up flavor like a sponge and brings a chewy, satisfying texture to your sushi game.
• Edamame: These bright green gems aren’t just for snacking—they’re a quick, easy way to add color, crunch, and protein to your sushi creations.
• Tempeh: With its firm, nutty vibes, tempeh is perfect for grilling or pan-frying. Slice it up and add it to rolls for a hearty, chewy bite.
• Hearts of Palm: Want a flaky, tender substitute for crab? Hearts of palm is your sushi BFF. It’s mild, slightly sweet, and ready to be wrapped in nori.
• Jackfruit: When shredded and seasoned, jackfruit does this magical thing where it feels like seafood. California rolls, spicy tuna-style bowls—you name it, jackfruit can do it.
• Soy Curls: These dehydrated strips are a blank canvas for bold marinades. Rehydrate, season, and use them to add a satisfying “meaty” texture to your sushi rolls.

Essential Tools for Making Vegan Sushi

Sure, you could roll sushi without the right tools, but why make it a struggle? Half the fun of sushi night is the process—nailing that perfect roll, slicing clean edges, and feeling like a total pro in your own kitchen. With the right gear, every step gets smoother, every bite looks better, and you get to focus on what really matters: making (and devouring) next-level plant-based sushi.

• Bamboo Sushi Mat: Your sushi’s best sidekick. Use it to roll up your ingredients tightly, keeping everything neatly tucked and beautiful. Pro tip: Tuck and seal it into a quart-sized Ziploc bag for easy cleanup.
• Sharp Knife: A dull knife? Sushi’s mortal enemy. A razor-sharp knife will glide through your rolls without squishing, giving you clean, professional-looking slices. Run the blade under scalding hot water to help prevent sticking before slicing.
• Rice Paddle: This tool is perfect for fluffing and scooping sushi rice without smashing the grains. It’s also ideal for mixing in the sushi vinegar evenly while keeping everything light and airy. Bonus: It won’t scratch your rice cooker!
• Nori Sheets: Not a tool per se, but a sushi-making essential! Make sure you grab high-quality nori—it makes all the difference in flavor and texture.
• Small Bowls of Water: Keep a bowl of water handy to wet your hands or knife. It’s the secret to mess-free rolling and slicing.
• Cutting Board or Work Surface: A flat, non-slip surface is essential for rolling sushi with ease. Whether you’re slicing, assembling, or just keeping things steady, a good work surface makes the whole process smoother.

Sauces And Condiments That Elevate Plant-Based Sushi

Choosing the right sauces and extras can make or break your sushi game. A well-placed drizzle or dunk takes your rolls and bowls from good to I-can’t-stop-eating-this amazing. Whether you love a kick of heat, a tangy punch, or a creamy finish, these sauces and condiments will bring your vegan sushi recipes to life. The best part? Most of them are ridiculously easy to whip up with pantry staples.

The Must-Have Sauces for Vegan Sushi

No sushi night is complete without the right sauce lineup. These condiments are here to level up your rolls and bowls, whether you are craving something spicy, tangy, or sweet.

• Spicy Mayo: Creamy, tangy, and just the right amount of heat. Mix vegan mayo with sriracha for that classic sushi bar vibe—perfect for drizzling.
• Vegan Eel Sauce: This glossy, sweet-and-savory sauce is a game-changer for sushi rolls. Made with soy sauce, sugar, and mirin, it’s like umami in a bottle.
• Ponzu Sauce: Citrus meets soy in this light, tangy sauce. It’s a dream for refreshing sushi rolls or bowls that need a little zing.
• Teriyaki Sauce: Sweet, sticky, and full of flavor. Use it as a glaze for sushi toppings or as a dipping sauce to add a little extra flair.
• Ginger-Soy Drizzle: Fresh grated ginger meets soy sauce, rice vinegar, and a touch of sweetness for a bright, punchy sauce. It’s perfect for dipping or drizzling over sushi bowls when you want a little zing.

Other Condiments and Garnishes to Try

Don’t underestimate the power of a good garnish! These extras bring bold flavor and texture to your vegan sushi recipes, adding the perfect finishing touch to rolls, bowls, and everything in between.

• Wasabi: Just a dab will do, unless you like the thrill of a fiery nose tingle. This spicy green paste adds a sharp, pungent kick to your sushi experience.
• Pickled Ginger: Cleanse your palate like a pro. These thin, tangy slices are perfect between bites to reset your taste buds.
• Soy Sauce or Tamari: The classic sushi dip. For a gluten-free option, go with tamari—it’s just as salty and umami-packed.
• Sesame Oil: A few drops of this nutty, fragrant oil go a long way in adding depth to your sushi rolls or bowls.
• Vegan Cream Cheese: If you’re craving Philadelphia roll vibes, vegan cream cheese is your secret weapon. It’s smooth, tangy, and a total game-changer in rolls.

Plant-Based Options For Vegan Sushi

Not all sushi nights require hours in the kitchen! These plant-based brands make it easy to whip up rolls and bowls that taste amazing—whether you’re grabbing pre-made sushi or using creative vegan seafood options.

Pre-Made Plant-Based Sushi Options

Perfect for quick sushi nights or when you want all the sushi flavor with none of the effort:

• Konscious Foods Plant-Based Sushi: Ready-to-go California Rolls, poke bowls, and onigiri made with konjac for a mild, sushi-ready texture. Find these in the freezer section at Whole Foods or natural food stores.
• Trader Joe’s Vegan Kimbap: Korean-inspired sesame-oil rice rolls filled with braised tofu, sautéed greens, and crunchy root veggies. If it’s in stock (fingers crossed), this grab-and-go option is a must-try!
• UNLIMEAT Vegan Frozen Kimbap: This version reimagines kimbap with konjac-and-oat rice, carrots, garlic stems, and pickled radish. A game-changer for quick sushi nights.

Vegan Seafood Ingredients for DIY Sushi

For those who love rolling their own creations, these vegan seafood options bring authentic textures and flavors to the table:

• Current Foods Plant-Based Tuna and Salmon: Sushi-grade vegan seafood for sashimi, poke bowls, or rolls.
• Jinka Plant-Based Tuna: Spicy and protein-packed, perfect for spicy tuna rolls or bowls.
• Vegan Zeastar Sashimi: A true standout for sushi lovers, mimicking the look and taste of the real deal.
• Good Catch Plant-Based Tuna: Flaky and flavorful, ideal for hand rolls or bowls.
• Cavi•art Vegan Caviar: Made from seaweed, this adds a luxurious, salty finish to rolls or gunkan-maki.
• Zeroe Vegan Caviar: Made from seaweed and bursting with briny, ocean-inspired flavor, this plant-based caviar is perfect for adding a luxurious touch to your sushi rolls or bowls.

Pro Tips for Next-Level Vegan Sushi

Sushi prep doesn’t have to feel like an epic undertaking. A few clever tricks and simple strategies can take your rolls and bowls from meh to whoa, did I just make that? Whether it’s perfectly slicing your veggies or sneaking in an extra pop of flavor, these pro tips are here to make your sushi night smoother, tastier, and way more impressive. Because we all deserve a sushi night win, right?

• Wet Hands Are A Must: Sushi rice is sticky—like, glue-level sticky. Wet your hands lightly before handling it to avoid a clingy situation.
• Don’t Overfill: We get it—fresh produce and vegan proteins are irresistible, but overstuffing your roll is a rookie mistake. Less is more when it comes to clean rolls.
• Slice Smart: Use a sharp knife and cut your roll in half first. Then, divide each half into smaller pieces to keep everything uniform. Remember to wipe your blade with a damp towel between cuts.
• Choose Toasted Nori: For the best flavor and texture, go for pre-toasted nori. It’s crisp, slightly nutty, and ready to roll.
• Let Cooked Ingredients Cool: Hot fillings can wilt your nori or turn your roll into a soggy mess. Patience is key—let those roasted sweet potatoes or sautéed mushrooms cool a bit before adding them to your roll.
• Experiment with Garnishes: Sprinkle sesame seeds, add a drizzle of spicy mayo, or garnish with chopped scallions or microgreens. These little extras can transform a simple roll into a sushi masterpiece.

Creative Prep Techniques For Vegan Sushi Fillings

The magic of sushi isn’t just in the rolling—it’s in the prep. Whether you’re roasting sweet potatoes until they’re caramelized perfection, giving tofu a savory soy marinade bath, or going all out with crispy tempura veggies, how you prep your ingredients makes all the difference. These simple techniques will transform your vegan sushi recipes into something unforgettable, no matter if you’re rolling up nori or piling everything into a low-stress sushi bowl.

Different Ways to Prep Plant-Based Sushi Ingredients

• Raw: Sometimes simplicity wins. Fresh cucumber, avocado, or microgreens in their natural state offer clean, crisp flavors and a refreshing bite.
• Julienned: Slicing carrots, cucumbers, or bell peppers into thin matchsticks gives your sushi a fresh, crunchy texture and a beautiful pop of color.
• Pickled: Pickled radishes, carrots, or cucumbers add tangy brightness and contrast to your sushi rolls or bowls. Plus, the vibrant colors are an instant upgrade.
• Marinated: Marinating tofu, tempeh, or jackfruit transforms them into savory, flavorful stars of your sushi. A simple mix of soy sauce, rice vinegar, and sesame oil works wonders.
• Steamed: Gentle steaming preserves the vibrant colors and delicate textures of veggies like edamame, spinach, or snap peas—perfect for lighter sushi rolls.
• Sautéed: A quick pan-sauté of mushrooms or tofu adds umami-rich depth, softening the texture and intensifying the flavors.
• Baked: Baking hearty ingredients like jackfruit or mushrooms helps develop deep, rich flavors. Try marinating first, then baking to infuse even more flavor into your sushi staples.
• Roasted: Roasting sweet potatoes, bell peppers, or asparagus caramelize their natural sugars, adding a sweet and smoky depth to your sushi.
• Grilled: Grilling veggies like eggplant, mushrooms, or asparagus creates smoky, charred edges and a slightly caramelized flavor that’s perfect for sushi.
• Deep-Fried: Crispy on the outside, tender on the inside—tempura-style ingredients like sweet potato, zucchini, or tofu add a satisfying crunch to your rolls.

21 Creative Vegan Sushi Recipes You’ll Love

You’ve got the basics down—now it’s time to bring your sushi dreams to life. From fresh, produce-packed rolls to hearty, protein-filled creations and even bowls for when rolling feels like too much work, this roundup of vegan sushi recipes has it all.

Vegan California Roll

This vegan California roll has all the classic sushi flavors—creamy avocado, crisp cucumber, and flaky, umami-packed hearts of palm “crab.” Rolled up with seasoned sushi rice and toasted nori, it’s fresh, flavorful, and surprisingly easy to make at home. Sushi night just got an upgrade!

Sweet Potato Tempura and Avocado Rolls

A sushi-night favorite, these rolls feature crispy tempura-battered sweet potato and creamy avocado, drizzled with teriyaki glaze for extra flavor. They’re easy to make and impossible to resist.

Avocado Maki Roll

This roll from Rachel at Health My Lifestyle proves that sometimes simple is best. Creamy, buttery avocado steals the spotlight, with colorful garnishes adding just the right amount of flair. A beginner-friendly classic you’ll want to make again and again.

Tofu Crunch Roll

Jazzmin at Vegan Everytime strikes again with this crunchy masterpiece. Crispy tofu, teriyaki glaze, and fresh veggies make for a roll that’s as satisfying as it is indulgent.

Vegan Dynamite Rolls

These dynamite rolls bring the heat! Chopped king oyster mushrooms, battered and tossed in spicy vegan mayo, are paired with creamy avocado for a rich, indulgent roll that lives up to its name.

Spicy Carrot Lox Sushi

Carrot lox is more than just smoky—it’s magic. In sushi form, it’s bold and tender, especially when paired with creamy avocado and a splash of soy sauce. It’s like bagel lox got a glamorous sushi makeover.

Bell Pepper Sushi

A happy kitchen accident led to this marinated bell pepper sushi. The texture mimics fish, while the natural sweetness balances perfectly with the tangy sushi rice. It’s proof that sushi can surprise you in the best way!

Peanut Tofu Sushi

Ania at Lazy Cat Kitchen combines pickled radish, tofu, and a rich peanut glaze for a sushi roll that’s sweet, savory, and totally addictive. The textures and flavors are perfectly balanced, making this roll a standout.

California Vegan Sushi Rolls

Hannah at BitterSweet proves that jackfruit can do anything, including stand in for crab in this California roll. With its rainbow colors from turmeric, beet powder, and spirulina, this roll is not just food—it’s art.

Vegan Futomaki

Jazzmin at Vegan Everytime created this masterpiece featuring vegan tamagoyaki (Japanese rolled omelet) made from tofu and mung beans. Add a rainbow of veggies, and you’ve got a colorful, flavor-packed sushi roll that’s as fun to eat as it is to make.

Asparagus Sushi Rolls

Crisp asparagus meets creamy avocado in these simple yet elegant rolls. Wrapped in nori and finished with a dab of wasabi, they deliver freshness and crunch in every bite. These rolls are proof that sushi night doesn’t have to be complicated to be delicious.

Everything Bagel Sushi

Hannah from BitterSweet reinvented brunch in sushi form. With sesame soy wrappers, vegan cream cheese, crisp cucumbers, and everything bagel seasoning, this roll is creative, satisfying, and absolutely genius.

Amaranth-Beet Caviar Vegan Sushi

Tiny amaranth grains boiled in beet juice transform into a jewel-like vegan caviar that’s as delicious as it is stunning. Served gunkan-maki style, these sushi bites are a perfect conversation starter for your next dinner party.

Crispy Enoki Mushroom Roll

If sushi could party, this roll would lead the dance floor. Crunchy deep-fried enoki mushrooms team up with spicy vegan mayo and shiso leaf for a flavor-packed bite. Perfect for when you’re feeling fancy—or just craving a serious crunch.

Vegan Tempura Maki

Featuring dried lobster mushrooms, avocado, and tangy kimchi, this tempura-style roll is packed with bold flavors and textures. It’s a unique take on sushi that feels special enough for date night or a dinner party.

Homemade Vegan Sushi

Sophia at Veggies Don’t Bite nails the balance of raw and cooked ingredients in this approachable vegan sushi recipe. It’s an ideal starting point for beginners looking to explore plant-based sushi at home.

Spicy Vegan Sushi Bowl

Straight out of Jackie Sobon’s Vegan Bowl Attack!, this bowl is packed with everything you love about sushi—bright flavors, creamy vegan mayo, and a satisfying crunch from toasted panko. It’s low effort but delivers maximum sushi-night vibes in a bowl.

Vegan Poke Bowls With Watermelon Tuna

Jessica over at Jessica In The Kitchen knocked it out of the park with this vibrant bowl. With watermelon tuna, crisp veggies, and perfectly seasoned sushi rice, it’s a refreshing, summery dish that’s as stunning as it is delicious. One bite, and you’ll be hooked.

Watermelon Tuna Poke Bowl

This vegan poke bowl balances sweet, savory, and spicy flavors for the ultimate sushi bowl experience. Watermelon tuna, tangy sambal mayo, and perfectly fluffy sushi rice come together to create a dish that’s ideal for a laid-back dinner or a fun weekend treat. It’s like a tropical vacation for your taste buds—refreshing, vibrant, and completely irresistible.

Tofu Katsu Onigirazu

Lauren from Hot for Food gives sushi a handheld twist with this tofu katsu sandwich. Breaded tofu, rice, and nori come together in a portable sushi fusion that’s fun, creative, and deliciously satisfying.

Sushi Burrito

Sushi meets burrito in the best way possible—big, bold, and handheld. This vegan sushi burrito wraps up hearts of palm crab, crispy sriracha peas, creamy avocado, and umami-rich mayo in a giant roll that’s just as easy to make as it is fun to eat. No chopsticks needed—just grab, bite, and enjoy!

FAQs

Roll Into Your Own Sushi Night Adventure

Now that you’ve explored the endless possibilities of vegan sushi recipes, it’s time to bring your creations to life. Whether you’re rolling up sweet potato tempura and avocado or diving into a colorful poke bowl, the beauty of sushi night is in the creativity.

Ready to get started? Check out my step-by-step sushi rolling tutorial for tips that make even the trickiest rolls a breeze. So grab your nori, prep your fillings, and roll into a sushi adventure that’s as fun to make as it is to eat. Happy rolling (and eating)!

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