(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 Sauce1 cup ketchup
1 tablespoon turbinado sugar
Juice of half a lemon
⅓ cup fresh grated horseradish
Vegan SeafoodSoy protein “fish”
Vegan shrimp
Salt
Pepper
Tempura Batter1 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
- Take 1 cup of Vegenaise and add 2 teaspoon of grated onion.
- Dice the sweet pickle finely.
- Chop the baby dill finely.
- Add the sweet pickle and the baby dill into the Vegenaise.
- Add in the lemon juice, the salt, and the pepper.
- Mix them around.
- Set it aside.
Cocktail Sauce
- Take 1 cup of kethcup.
- Add in the turbinado sugar, the lemon juice from the other half earlier.
- Mix them around.
- Add in the grated horseradish.
- Mix again.
- Put the sauce in the fridge for about half an hour.
Vegan Seafood
- Slice the soy protein about ¼ inch pieces. Make 4 pieces.
- Season both sides of the soy protein and the vegan shrimps with a little bit of salt and pepper.
- Set them aside.
Tempura Batter
- Take 1 cup of flour, add in 1 tablespoon of corn starch and 1 cup of club soda.
- Stir them around.
- Make sure the batter is smooth and has no clumps.
- Take the vegan seafood and get it nice and battered up on both sides.
- Put the vegan seafood into a deep fryer. Make sure that both sides are golden brown.
- Shake off the excess oil. And put it aside.
- For other vegan seafood, use a slightly different process by adding some panko breadcrumbs.
- Take the vegan seafood, dip it into the batter, and then cover it with the breadcrumbs.
- Put the vegan seafood into the deep fryer and wait until it is golden brown on both sides.
- 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.