(For all ingredients, please use organic versions if available)
Tartar Sauce
1 cup Vegenaise (or any vegan mayonnaise)
2 teaspoons grated onion
⅓ cup diced sweet pickle
⅓ cup fresh baby dill
Juice of half a lemon
Pinch of salt
Pinch of pepper

Cocktail Sauce
1 cup ketchup
1 tablespoon turbinado sugar
Juice of half a lemon
⅓ cup fresh grated horseradish

Vegan Seafood
Soy protein “fish”
Vegan shrimp
Salt
Pepper

Tempura Batter
1 cup flour
1 tablespoon corn starch
1 cup club soda (carbonated water)
Breadcrumbs

Coleslaw:
4 cups shredded cabbage (½ large cabbage)
Carrots, julienned
½ cup Vegenaise (or any vegan mayonnaise)
½ cup soy milk
¼ cup sugar
1 tablespoon white vinegar
Juice of half a lemon
Pinch of salt
Pepper to taste

Tartar Sauce

1. Take 1 cup of Vegenaise and add 2 teaspoon of grated onion.
2. Dice the sweet pickle finely.
3. Chop the baby dill finely.
4. Add the sweet pickle and the baby dill into the Vegenaise.
5. Add in the lemon juice, the salt, and the pepper.
6. Mix them around.
7. Set it aside.

Cocktail Sauce

1. Take 1 cup of kethcup.
2. Add in the turbinado sugar, the lemon juice from the other half earlier.
3. Mix them around.
4. Add in the grated horseradish.
5. Mix again.
6. Put the sauce in the fridge for about half an hour.

Vegan Seafood

1. Slice the soy protein about ¼ inch pieces. Make 4 pieces.
2. Season both sides of the soy protein and the vegan shrimps with a little bit of salt and pepper.
3. Set them aside.

Tempura Batter

1. Take 1 cup of flour, add in 1 tablespoon of corn starch and 1 cup of club soda.
2. Stir them around.
3. Make sure the batter is smooth and has no clumps.
4. Take the vegan seafood and get it nice and battered up on both sides.
5. Put the vegan seafood into a deep fryer. Make sure that both sides are golden brown.
6. Shake off the excess oil. And put it aside.
7. For other vegan seafood, use a slightly different process by adding some panko breadcrumbs.
8. Take the vegan seafood, dip it into the batter, and then cover it with the breadcrumbs.
9. Put the vegan seafood into the deep fryer and wait until it is golden brown on both sides.
10. Put it aside.

For presentation, first put the tartar sauce, and then the cocktail sauce. Put the vegan seafood in between. Add some coleslaw. Ready to be served.