The ocean’s bounty has long been a favorite on dinner tables worldwide, but our seas face unprecedented challenges from overfishing and pollution. Plant-based seafood alternatives offer a sustainable and compassionate solution without sacrificing flavor or texture.
From mushroom ‘scallops’ to jackfruit ‘tuna,’ creative chefs have unlocked nature’s pantry to replicate our favorite underwater delicacies.
1. Banana Blossom Fish
Holy mackerel! Banana blossoms—those purple, tear-shaped flowers hanging from banana trees—transform into mind-blowing fish substitutes when properly prepared. Their naturally flaky texture mimics white fish perfectly.
Soak these blossoms in seaweed-infused marinade, dip in beer batter, and fry until golden. The result? Fish and chips that would fool even Captain Birds Eye himself. British pubs across the UK are already serving this botanical wonder to rave reviews.
2. Hearts Of Palm Lobster
Crack this: No crustaceans were harmed in the making of this ‘lobster’ roll! Hearts of palm—those ivory-colored cylinders harvested from palm tree cores—possess an uncanny resemblance to lobster meat when chopped and seasoned right.
Toss them with vegan mayo, lemon juice, and Old Bay seasoning, then stuff into a toasted buttery roll. The tender-yet-firm texture creates that distinctive mouthfeel lobster lovers crave, minus the pinchy moral dilemma.
3. Watermelon Tuna
Jaw-dropping sorcery happens when you marinate watermelon in tamari, sesame oil, and rice vinegar, then bake it low and slow. The fruit’s bright sweetness transforms into savory umami magic while maintaining a meaty texture that’s eerily similar to raw tuna.
Slice it thin for plant-based poke bowls or sashimi that will make your Instagram followers do a double-take. The vibrant pink hue remains intact, creating a visual doppelgänger for the real thing.
4. King Oyster Mushroom Scallops
Sliced king oyster mushroom stems are the drag queens of the plant kingdom—masters of impersonation! Cut into rounds, these thick white stems possess the identical size and texture of sea scallops, right down to the satisfying chew.
Pan-sear them in vegan butter until caramelized edges form, creating that distinctive golden crust. A splash of white wine deglazes the pan, lifting all those concentrated umami flavors.
5. Jackfruit Crab Cakes
Shredded young jackfruit—that massive, spiky tropical fruit—creates crab cake magic that would make Baltimore natives weep with joy. Its stringy texture perfectly mimics lump crabmeat when seasoned with Old Bay, lemon, and a touch of nori.
Form into patties with breadcrumbs and chickpea flour, then pan-fry until crispy outside while maintaining that moist, flaky interior. The massive jackfruit, which can weigh up to 80 pounds, yields dozens of crab-free cakes from a single fruit!
6. Tofu Shrimp
Frozen tofu undergoes a miraculous transformation when thawed—developing tiny ice crystal pockets that create a surprisingly springy, shrimp-like texture. Slice this spongy wonder into curled shapes, marinate in seaweed broth with a splash of lime, and you’ve got yourself some convincing plant-based prawns.
The neutral flavor profile of tofu becomes the perfect canvas for absorbing classic shrimp seasonings like garlic, paprika, and lemon. Coat them in panko breadcrumbs for that perfect crispy coconut “shrimp” appetizer.
7. Eggplant Eel
Grilled eggplant strips, glazed with sweet soy sauce and mirin, create an uncanny doppelgänger for unagi (freshwater eel). The smoky, tender flesh takes on that distinctive caramelized exterior that makes Japanese eel dishes so craveable.
Layer these umami-rich strips over sushi rice for a plant-based unagi don that satisfies without contributing to the endangered status of actual eels. The natural silkiness of properly cooked eggplant mimics the fatty mouthfeel of this traditional delicacy.
8. Carrot Lox
Slow-roasted carrots, thinly sliced and marinated in liquid smoke, salt, and seaweed, undergo an almost supernatural transformation into salmon lox. The vibrant orange color remains perfectly intact while the texture softens into that silky, melt-in-your-mouth quality smoked salmon is famous for.
Spread vegan cream cheese on a bagel, layer these smoky carrot ribbons on top, add capers and dill, and you’ve created a New York deli classic without going near the fishing nets. The natural sweetness of carrots balances the smoky brine perfectly.
9. Artichoke Calamari
Canned artichoke hearts, those tender, segmented vegetables, bear an uncanny resemblance to squid rings when battered and fried. Their slightly chewy texture and mild flavor create a convincing calamari experience that will have you questioning everything you thought you knew about vegetables.
Dredge them in seasoned cornstarch, dip in plant-based buttermilk, and coat with a zippy breadcrumb mixture. Flash-fry until golden, then squeeze lemon juice over the top and serve with marinara for dipping.
10. Chickpea Tuna Salad
Mashed chickpeas create a flaky texture that’s freakishly similar to canned tuna when mixed with kelp granules, vegan mayo, and a splash of pickle juice. This protein-packed alternative captures that distinctive sandwich filling texture without the mercury or fishing nets.
Add diced celery, red onion, and a squeeze of lemon for that classic tuna salad profile. Spread between bread slices or scoop onto crackers for a nostalgic lunch experience that leaves tuna swimming happily in the sea.
11. Tomato Nigiri
Skinned, quickly blanched tomatoes possess a silky texture and umami-rich flavor profile that’s shockingly similar to raw tuna. Marinated in soy sauce, mirin, and a touch of wasabi, these bright red slices transform into plant-based maguro that would impress even the most discerning sushi chef.
Drape these succulent tomato slices over seasoned sushi rice and secure with a thin nori belt for an Instagram-worthy nigiri experience. The natural glutamates in tomatoes create that distinctive savory quality we crave in raw fish.
12. Enoki Mushroom Octopus
Bundles of thin, white enoki mushrooms, bound together and braised in a savory broth, create tentacle-like strands that mimic octopus with eerie accuracy. Their chewy texture and ability to absorb flavors make them perfect impersonators of these intelligent cephalopods.
Marinate these fungal bundles in soy sauce, ginger, and rice wine before grilling for a smoky char. The tips brown beautifully while the stems remain tender, creating that distinctive texture contrast found in perfectly cooked octopus.
13. Trumpet Mushroom Fish Fillets
King trumpet mushrooms, sliced lengthwise and scored in a crosshatch pattern, create fish fillets so realistic they’ll have you checking for bones! Their dense, meaty texture provides that flaky pull-apart quality we associate with perfectly cooked white fish.
Marinate these magnificent mushroom slabs in lemon juice, dill, and white miso paste before pan-searing until golden. The natural umami compounds in these fungi provide that distinctive savory quality without any fishy aftertaste.
14. Seaweed Caviar
Spherified seaweed extract creates tiny, popping bubbles that mimic the distinctive mouthfeel of fish eggs without harming a single sturgeon. These glistening black pearls burst with briny ocean flavor when pressed against the roof of your mouth.
Molecular gastronomy techniques transform agar-agar (derived from red algae) into perfect little spheres using a chemical reaction with calcium chloride. The result looks so authentic that luxury hotels are serving these plant-based pearls atop blini with vegan crème fraîche.
15. Chickpea Flour Frittata di Mare
Chickpea flour batter, infused with Old Bay seasoning and black salt (kala namak), creates a custardy base that perfectly mimics the texture of Italian seafood frittata. Add hearts of palm, artichoke hearts, and capers for a medley of seafood-adjacent textures and briny flavors.
Bake until golden and puffed, then finish with fresh herbs and a squeeze of lemon. The sulfurous quality of black salt provides that distinctive “of the sea” flavor without requiring actual seafood.
16. Konjac Root Shrimp
Konjac root—that strange, gelatinous Japanese plant—transforms into eerily realistic shrimp through the magic of modern food science. These translucent, bouncy morsels capture the distinctive snap and chew of real crustaceans without the environmental baggage.
Shaped into perfect curves complete with “tails,” these plant-based shrimp absorb whatever flavors they’re cooked with. Stir-fry with garlic, ginger, and chili for a guilt-free kung pao experience that leaves actual shrimp safely in their ocean homes.
17. Zucchini Sardines
Thinly sliced zucchini, marinated in olive oil, lemon juice, and nori flakes, curl into surprisingly convincing sardine fillets after a quick pickle. Their tender-yet-firm texture and ability to absorb briny flavors make them perfect stand-ins for these small fish.
Layer these verdant strips on crusty bread rubbed with garlic for a Spanish-inspired tapa that captures the essence of Mediterranean flavors. A sprinkle of smoked paprika and fresh herbs completes the transformation from garden vegetable to ocean dweller.