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.
I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.
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.
Recipe FAQ
When it comes to making the mashed potato topping, I'd suggest using good all-rounders such as fluffy Maris Pipers or Yukon Golds.
Yes, this recipe is 100% dairy-free.
Yes, this recipe is 100% gluten-free provided you use a vegan stock that is labelled as such (or just use water). If not using the suggested cashew cream, you may want to make sure that your plant-based cream is labelled as gluten-free.
This recipe uses cashew cream – made from cashew nuts – but you can easily swap this for e.g. soy-based or oat-based cream.
You can store this pie in the fridge for up to four days or freezer for up to six months. Defrost thoroughly and reheat in the microwave or oven until piping hot.
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.
Keep in touch
Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).
More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Ultimate Vegan Haggis
- Vegan Goulash (Hungarian Stew)
- Vegan 'Beef' Stew
- Smoked Tofu Risotto with Lemon and Basil
- Ultimate Vegan and Gluten-Free Lasagne
- Vegan Cottage Pie (Shepherd's Pie)
- Tofu Cream Cheese
- Vegan Spaghetti Bolognese
You can also check out my full list of vegan mains.
Full recipe
Ultimate Vegan 'Fish' Pie
Ingredients
Mashed Potato
- 2½ lbs (1.2 kg) potatoes, peeled and cut into roughly 2-inch chunks (I use Maris Piper – see notes)
- ⅓ cup (80 ml) unsweetened plant-based milk
- 3 tablespoons (40 g) plant-based butter
- Salt and pepper to taste
Filling
- 2 tablespoons olive oil, divided
- 4 king oyster mushrooms (approx. 10 oz / 300 g – see notes)
- 2 medium leeks, washed, trimmed, cut lengthways, and sliced
- 3 cloves garlic, finely chopped
- 2 large sheets of nori (dried seaweed), roughly chopped into 1-inch squares (or cut using scissors)
- ½ cup (120 ml) white wine (ideally vegan, optional)
- 8 oz (225 g) extra-firm smoked tofu, drained and cut into small cubes or 'flakes' (see photos in post above)
- 1x 14 oz (400 g) tin banana blossom, drained and cut into bite-sized pieces
- 2 tablespoons capers (+ 1 tablespoon of the brine)
- 3 tablespoons nutritional yeast
- 1 cup (240 ml) cashew cream ('single' cream – see notes)
- 1 cup (240 ml) vegan stock or water
- Zest and juice of half a lemon (plus more to taste)
- Small handful fresh parsley (optional)
- Salt and pepper to taste
Instructions
Mashed Potato
- 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.
Filling
- I usually prepare the filling while the potatoes are cooking – just be careful not to forget about the potatoes.Slice each king oyster mushroom into approx. ½-inch discs and cut the caps in half (see photos above).
- 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. 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.
- Next, add the chopped nori (dried seaweed). 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. Reduce the heat, mix gently and cook for a minute.
- Add the nutritional yeast, cashew cream, and half of the stock or water. 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
- 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.
- 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. 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 with chopped fresh parsley, green peas, and lemon wedges.
Notes
- Ultimate Vegan Haggis
- Vegan Pasta Puttanesca
- Smoked Tofu Risotto with Lemon and Basil
- Ultimate Vegan and Gluten-Free Lasagne
- Vegan Cottage Pie (Shepherd's Pie)
- Grilled King Oyster Mushroom Steaks
- Grilled Teriyaki Tofu Steaks
- Vegan Spaghetti Bolognese
Nutrition
Social follow
🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.
Further reading
📩 Fancy keeping in touch? Subscribe to my weekly newsletter.
📖 Find out more about my story.
🍽️ Want to get straight to the food? Hop aboard the recipe train.
🌿 Got a question about veganism? You might find the answer in these vegan FAQs.
Liz
I've checked online and don't think I can buy banana blossom at most supermarkets. Which brand do you use and do you buy it online?
The Pesky Vegan
Hi there, I agree it can be tricky sourcing banana blossom depending on where you are and what's available. In my case, I either get it from a large Sainsbury's, specialist grocery store, or international supermarket here in Sheffield. The brands differ but hope this helps – you can definitely get it online!
Teresa Loughlin
Best Fishless pie I've had yet! The only problem is keeping it away from my Omni husband, who loves it just as much as I do!
The Pesky Vegan
Wonderful to hear, cheers!
Chris Roberts
'Oh my' indeed! I made this for the family last night and everyone loved it, including our resident fish-eater. Like Pauline above, I used regular oyster and chestnut mushrooms, and they worked beautifully. I also put a small turnip in with the potatoes since I had one, but otherwise followed your recipe to the letter. This is going on the regular menu and set to become a family favourite.
The Pesky Vegan
Cheers, glad you enjoyed it!
Louis
This was groundbreaking!!! I absolutely love fish pie -- it's one of the things I still crave as plant-based, so I am thrilled to have found a cheaper, healthier, vegan version!!!
Even my most meat and fish loving relatives loved it, and were absolutely shocked that it was vegan!
I subbed the cashew cream for a dash of milk [forgive me, but I was away from my uni flat!] and that worked okay. I had some extra liquid leftover as a result but that worked okay.
I also subbed boring white mushrooms for the king oysters as I can't get them easily where I am, and they worked fine, though they weren't quite as good as king oyster mushrooms.
I added 1 cup of frozen peas into the pie mix as I wanted it to be less fuss to reheat later and these were fine.
I did notice that the capers were a bit like vinegar bombs, so next time I'm going to either omit them or put them through a garlic press first!
I forgot to add half of the parsley so used it as a garnish and this looked very pretty!
Thank you so so much for the inspiration and the recipe 🥰
The Pesky Vegan
Thanks for the rave review, glad to hear everyone enjoyed it!
Judy
I tried it out on some friends and they found it delicious
The Pesky Vegan
Great to hear, thanks for the review!
Pauline
I tried this the other night, and it works really well. I’d bought a tin of banana blossom on a whim from Aldis ”middle aisle”. I had no wine so left it out. I couldn’t get the fancy mushrooms so used some ordinary oyster ones and some chestnut. I made the fill recipe and froze half the filling for another day. The combination of flavours is inspired. I do make a pie very like this with tofu and mushrooms in a white sauce, but the capers seaweed and lemon gave it much more of a zing.
I was unconvinced by the banana blossom. It didn’t really look like your picture, being a bit purple and slimy. So I did wonder if there was something wrong with it. I bunged it in anyway, and we are both still alive. However, once cooked, the pieces seem to have disappeared anyway, so I couldn’t see a lot of point. I’m wondering if good old cauliflower might do the trick. A different texture, and put in near the end so it holds its shape.
Anyway, this and the haggis are now on our regular list. I make the haggis in double quantities, freeze in takeaway foil dishes, and keep my daughter supplied too!
The Pesky Vegan
Cheers Pauline! The banana blossom is a bit of a novel ingredient alongside the mushrooms and tofu, with a slightly flaky texture that (I think) lends itself well to a dish like this. I haven't tried it from Aldi before so suppose it could be slightly different, but great to hear you enjoyed the recipe!
Pauline
I already make a similar version of fish pie of my own invention with smoked tofu and mushrooms, but this was way better. The flavours are perfect, and the addition of the capers, inspired. I used a box of mixed oyster mushrooms and shiitake. Had no white wine so put a bit extra stock. I wasn’t sure about the banana blossom. I’d bought it on a whim from Aldi central aisle, and thought it looked a bit odd, but as I had no idea what it should be like do put it in anyway. Another time I’ll seek out a more local alternative, just more of the other ingredients maybe. Definitely there will be more pies with slight variations. Thank you.
The Pesky Vegan
This is one of my favourite recipes on the blog, glad to hear you enjoyed it!
Caitríona O'Leary
I left out the wine too! (I'm congenitally incapable of following a recipe!)
But it was still absolutely delicious - thank you, Alistair!
The Pesky Vegan
Not to worry, it's admittedly quite a long list of ingredients for this one!
Caitríona O'Leary
Delicious, thank you for this! I used artichoke hearts (in brine) instead of elusive-to-me banana blossoms, and plain firm tofu with smoked paprika, but otherwise pretty much stuck to the recipe. Next time I might put a little carrot in the mix...
I'm looking forward to pairing the leek/lemon/caper/cashew cream mix with other things...!
The Pesky Vegan
Great to hear you enjoyed the recipe and good idea using artichoke hearts - I'll add this to the recipe notes under the 'Seafood alternatives' point. Thanks for the review!
Hannah
This was an amazing recipe! Made this with one carton of oatly cream instead of the cashew cream, and a little bit of parm sprinkled on top, and was so impressed. All of the fish substitutes worked a treat.. Thank you very much!
The Pesky Vegan
Glad to hear you enjoyed it as much as I enjoyed developing it, thanks very much for the review!
Jeanette Lambarth
Cooked your fish pie over the weekend (well my husband did) - first time cooking with some of those ingredients and it was off the scale! From two oldies with kids trying to get us to go vegan). Thank you! 🙏
The Pesky Vegan
So glad to hear it, thanks very much for leaving a review!
Marna
I made your vegan haggis dinner.........omg! Will leave comments on that there...I have a question before I make this....I cannot find smoked tofu and I dont have a smoker yet. Do you have any suggestions on what I can do to sort of 'smoke it' or a substitute??? Also, if I am forced to make this with Jack Fruit will there be much of a change in the texture? Making this for a special dinner so I need your expertise!!!
The Pesky Vegan
Hi Marna! Smoked tofu is ideal for that extra bit of subtle flavour, however any plain, extra-firm tofu would also be fine. You could go with a very small amount of smoked paprika in the sauce, but start small (i.e. 1/4 teaspoon or less) and add more to taste as it can be quite overpowering (especially in a creamy sauce like this one). Re. jackfruit, this does have a different texture to banana blossom, but it should still be great. It's all about the general mix of textures for me, so it'll add some variety alongside the tofu and the mushrooms. It usually comes in a tin in wedge shapes, which I would cut again into approx. 3 smaller pieces. Let me know how you get on!
Diana
Wowza, this recipe is a keeper! I wasn't sure about the cashew cream but it worked a treat. A delicious meal, thank you.
The Pesky Vegan
Glad you enjoyed it, thanks very much for the review!
Linda
I made this for the first time today and its definitely a keeper for me too! I actually enjoyed it better than the usual fish pie that i had been missing. Delicious recipe thank you for sharing.
The Pesky Vegan
Wonderful feedback, glad you enjoyed and thanks for the review!