Monday, March 19, 2012


There are a few steps in this recipe, but it makes a big batch (3 dozen sticks) – enough to freeze for a few dinners. I really wanted to make fish sticks for the kids because they love them. They have had the real thing and aren’t going to be fooled by tofu sticks. It has to have the flavor and texture of fish. I think this is about as close to the real thing as a vegan can get. If you don’t have dulce or can’t find it, just use some nori sheets (used for rolling up sushi) and grind them up – this is what gives the sticks their briny/fishy flavor. These are an absolute delight to look at and to eat – perfect for small hands and picky moms.

“Fish Meat”:
1 cup white beans
2 cups water
¼ cup sesame oil
1 tsp. salt
2 Tbs. dulse, ground (ground seaweed)
2 tsp. dried onion, minced
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. Old Bay
1 cup finely shredded potato
2 ¾ cup vital wheat gluten

1 cup flour
1 tsp. salt
¼ tsp. black pepper
1 cup nutritional yeast
2 cups Italian seasoned Panko crumbs
2 cups refrigerated coconut milk (unflavored)

Preheat oven to 450 degrees. Tear aluminum foil sheets (6” x 6” squares). Spray cookie sheet with non-stick cooking spray. Get steamer ready and have water boiling. Put everything in a blender, except the wheat gluten and the potato, and puree until smooth. Pour into wheat gluten, add potatoes, and stir until well incorporated. Using about 2 Tbs. of the mixture, make small “sticks”, about 2 ½” x ½”, and wrap in aluminum foil like a tootsie roll. Steam them in batches for 30 minutes. In a shallow bowl, mix the flour, salt and pepper. In a separate bowl, combine the nutritional yeast with the bread crumbs. Remove foil from the sticks. Coat the sticks in the seasoned flour and pat to remove any excess flour. Dip the floured sticks in the milk and then into the bread crumb mixture, gently pressing the mixture into the sticks. Place the breaded sticks on the prepared baking sheet. Lightly spray the sticks with non-stick cooking spray (I use olive oil spray). Bake until golden brown, about 15-20 minutes. For vegan tartar sauce, I usually just mix some vegenaise, dill pickle relish and a splash of lemon juice. Enjoy!

Yield: 36 sticks

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