Ultimate Vegan 'Fish' Pie

Oh my. This recipe is a good 'un. I proudly present to you a luxurious vegan 'fish' pie that combines king oyster mushrooms, banana blossom, and smoked tofu in a creamy sauce for a show-stopping dish that's dairy-free, gluten-free, and completely fish-free.

Before the naysayers pipe up, let me be clear: I fully understand that this vegan 'fish' pie does not contain fish. It's a delicious, plant-based twist on the beloved classic that gives vegans (and the vegan-curious among you) a faithful replica of what they used to know and love.

I tested this recipe many times before finally publishing, and I can honestly say it's just as good as any fish pie I remember from my past. If you're wondering why someone would even want to veganise this dish in the first place, I can recommend the recent Seaspiracy documentary as a good starting point.

If you want more top-drawer veganised classics, check out my recipes for the ultimate vegan haggis and ultimate vegan and gluten-free lasagne.

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How do you make fish pie vegan?

Fish pie is all about delicate flavours and textures, which I'm confident you'll be able to recreate with this vegan recipe.

The meaty king oyster mushrooms (similar to scallops when sliced), banana blossom (with its flaky, fish-like texture), and smoked tofu do a wonderful job of replacing the seafood elements. What's more, the tofu is 'poached' rather than fried, with a smoky flavour that reminds me a bit of smoked haddock – a classic fish pie ingredient.

Meanwhile, it's quite easy to recreate a 'seafood' flavour with a combination of nori (dried seaweed), capers, caper brine, and lemon. Everything comes together using homemade cashew cream, which thickens well and means there's no need for flour (making the recipe gluten-free).

For another great plant-based recipe that uses dried seaweed, check out this vegan pasta puttanesca.

What is banana blossom?

Banana blossom, also known as banana flower or banana heart, is the tear-shaped blossom that grows on the end of a banana tree cluster. With a meaty, chunky texture, it has become a popular plant-based alternative to fish and meat.

This flower is traditionally found in Asia, having been used in cooking there long before us pesky vegans caught wind of it. Here in the UK, it is becoming easier to find the canned variety in both specialist/international supermarkets and the larger mainstream supermarkets.

On that note, this recipe relies on tinned or canned banana flower. If using fresh (lucky you), you'll want to first remove the tough outer husks to get to the tender parts in the centre.

What you'll need

I'll admit this is not the most basic of recipes, but I wanted it to be something special that people make every now and then. I'm able to find the more exotic ingredients quite easily in the UK these days, however I've suggested alternatives in the 'Variations and Tips' section if you can't get your hands on these:

• Seafood substitutes in the form of king oyster mushrooms, banana blossom, and smoked tofu
• Seafood flavours from the dried seaweed, capers, and lemon
• Cashew cream to bring the filling together
• Potatoes to make the mash on top

How to make the mash

You can prepare the mash in advance and set aside until needed, or do it at the same time as the other steps. Just be careful not to overcook the potatoes.

Place the potatoes in a large pot and cover entirely with water. Cover with a lid, bring to a gentle boil, and then simmer for around 10-12 minutes or until you can cut through them easily with a knife (the exact cooking time will depend on how large the chunks are).

Once the potatoes are cooked, drain them and return to the empty pot. Add the plant-based milk, plant-based butter, salt, and pepper. Mash the potatoes with a masher until they are smooth and fluffy, adding more of any ingredient you like.

How to make the 'fish' pie filling

Slice each king oyster mushroom into approx. ½-inch discs and cut the caps in half. The pics below show how I've prepared the mushrooms, smoked tofu, and banana blossom.

Heat 1 tablespoon of oil in a large pan on medium heat. Add the mushroom slices and fry for 2-3 minutes on each side or until lightly golden, doing this in batches if necessary (1). Remove from the pan and set aside.

In the same pan, heat another tablespoon of oil and add the sliced leeks. Soften for 3-4 minutes on medium heat then add the chopped garlic. Add salt and pepper and cook for another couple of minutes, before adding the chopped nori sheets (2).

Soften for a minute before turning up the heat and adding the white wine. Cook for a minute to reduce some of the liquid, then add the pieces of tofu, banana blossom, capers, and caper brine (3). Reduce the heat, mix gently and cook for a minute.

Add the nutritional yeast, cashew cream, and half of the stock or water (4). The cashew cream will thicken once it comes into contact with the heat, so keep adding as much stock or water as necessary to keep the sauce fairly loose. Cook for a few minutes on low heat, stirring regularly.

Note: If using another plant-based cream, this may not require as much additional stock or water.

After a few minutes, add the zest and juice of half a lemon. Finely chop some of the parsley stems and add these to the pan, along with the mushroom slices that you cooked earlier. Mix everything well, adding extra lemon, salt, and pepper to taste. Turn off the heat.

Assembling and cooking the pie

Preheat the oven to 200°C (390°F).

Transfer the filling to a large oven dish (or several smaller dishes) and spread out evenly. Carefully spoon the mashed potatoes on top, working in small amounts at a time. Smooth out with a spoon or spatula and then make small marks all across the surface using a fork (5).

Add some small dots of plant-based butter on top of the mash (optional) and then bake in the oven for 20-30 minutes or until golden (6). To get it even crispier, you can switch to the grill for the last 5 minutes.

Remove from the oven and allow to cool slightly before serving.

Serving suggestions

This well-rounded meal needs nothing more than simple cooked greens such as peas, spinach, or cabbage. Serve with a sprinkle of chopped fresh parsley and fresh lemon wedges.

Variations and tips for vegan fish pie

• Cashew cream: My simple recipe for cashew cream can be used to make a thinner 'single' cream or thicker 'double' cream. This recipe uses the single cream, however the thickness doesn't really matter as you can thin out the sauce as needed with stock or water.
• Plant-based milk: I like unsweetened oat milk, but any neutral flavour will do.
• Mash: This is a simple version of mash to match the more delicate flavours of the filling (if you have extra, try these vegan potato pancakes). You could also include things like mustard or nutritional yeast – see this mashed potato post – or go in another direction with sweet potato mash.
• 'Seafood' alternatives: If you can't find the above combination of ingredients you could substitute jackfruit, heart of palm, artichoke hearts, or other mushrooms (although a variety of oyster mushroom is ideal).
• Leeks: You could replace these with a chopped large onion.
• Cheese: Feel free to sprinkle over your favourite vegan cheese before baking in the oven.
• Peas: Like the child I am, I prefer my peas separately on the side. If you'd prefer them in the filling, simply stir in (fresh or frozen) before transferring to an oven dish.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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