No Fish “Fish” Pie

• Are you on a plant-based diet but missing a fishy flavour? Or maybe you just want to reduce your meat consumption for ethical reasons? This recipe is the answer!
• A traditional, tasty and filling no fish ‘fish pie’ to satisfy your cravings.
• The fish flavour in this recipe was achieved by adding seaweed, mustard and lemon.
• Banana blossom has a very fish-like texture, so this dish really resembles a traditional recipe.
• Vegan.

Banana Blossom 510g (Nature's Charm)

1 Banana Blossom Tin

Organic Sea Salad 100g (Sussex Wholefoods)

30g Sea Salad

Freeze-Dried Green Peas 100g (Sussex Wholefoods)

20g Freeze-Dried Green Peas

Capers in brine, Organic 100g (Organico)

2tbsp Capers (skip if you're not a fan)

Oat 'Cream' 250ml (Oatly)

250ml Oat Cream

Swiss Vegetable Bouillon Cubes, Organic 84g [8 Cubes] (Marigold)

1 Vegan Stock Cube

Organic Lemon Juice 200ml (Biona)

2tbsp Lemon Juice

Organic Italian Extra Virgin Olive Oil 500ml (Clearspring)

4tbsp Olive Oil

Organic Yeast Flakes 250g (Sussex Wholefoods)

2tbsp Yeast Flakes

Organic Yellow Mustard Seeds 100g (Sussex Wholefoods)

1tbsp + 1tsp Mustard Seeds

Freeze-Dried Dill 20g (Sussex Wholefoods)

0.5tsp Dill

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Black Pepper to taste

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

salt to taste

Organic Sunflower Vegetable Margarine 500g (Biona)

2tbsp Vegetable Margarine

Barista Oat Drink 1 litre (Oatly)

100ml Dairy-Free Milk

Organic Ground Nutmeg 100g (Sussex Wholefoods)

0.25tsp Ground Nutmeg

Organic Chives Chopped 100g (Sussex Wholefoods)

1tsp Chive

Other Ingredients

• 1kg potatoes
• 250g oyster mushrooms
• 1 onion
• 3 garlic cloves
• 1 leek (white part only)
• 100ml water

Method

1. Break your banana blossom into smaller pieces and chop mushrooms and vegetables.
2. Heat the olive oil on medium heat. Add onions, leek and garlic and fry for 2 minutes.
3. Add chopped mushrooms and fry until all the mushroom liquid evaporates. Add banana blossom and cut sea salad and mix well. Add 100ml water, oat cream, stock cube, peas, 1tbsp yeast flakes and mustard seeds and gently cook on low heat for about 20 minutes.
4. Cut your potatoes and boil until tender when pierced with a knife.
5. Preheat the oven to 180°C.
6. Add dill, capers and lemon juice to your banana blossom & veg filling and season to taste with salt and pepper.
7. Make your potato mash. Mix potatoes with oat milk, nutmeg, 1tsp mustard seeds, chive, vegan margarine and a little salt and mash until thick and creamy.
8. Pour your ‘fish’ pie filling into the baking dish. Spoon the potato mash on top and spread evenly.
9. Place in the oven and bake for 30 minutes.