Vegan Fish with Orange Sauce

DPP_00031 (1280x960)The recipe I am going to share with you came from a fellow blogger in Turkey. Her blog –it’s actually a website- is one of those food blogs that I follow although it is not vegan. I like her writing, photography and her recipes too -most of them can be easily veganised. She was also nice enough to give me permission to publish her recipe on VegFusion.

Before you start here’s a few tips:
• The vegan fish has to be thawed. I used 6 pieces which is enough for 2 people.
• The orange sauce also works as a glaze. If you have time, try marinading fish chunks for awhile.

6 pieces Lamyong Vegan Chunky Fish, thawed
1 tbsp grated orange rind
1 navel orange
1 tbsp red wine vinegar
1 tbsp vegetable oil

To prepare the glaze/sauce:
• By using a zester, peel the rind of the orange, then squeeze its juice.
• Mix the orange rind and orange juice with red wine vinegar, add salt and pepper in a bowl. Set aside.

To fry the chunky fish:
• Heat the oil in a non-stick frying pan.
• Brush the mixture on one side of the vegan fish –or simply dip each piece in the orange sauce.
• Fry both sides of the chunky fish, basting them occasionally with the orange sauce.
• Remove the chunky fish from heat and pour the rest of the sauce into the same pan. Quickly turn the heat up and cook the sauce until it thickens, stirring constantly.
• Pour the orange sauce over the chunky fish and serve immediately.

Vegan Chicken and Zucchini with Dill

I remember making this dish months ago when I first discovered Fry’s Chicken Strips. Talking about “stir crazy” I love the fact that you don’t need to take anything out of the freezer in preparation for dinner, these frozen strips are incredibly versatile.

1/3 pack Fry’s Chicken strips
3 zucchini
½ bunch dill
1 teaspoon Massel Stock Powder Chicken Style
1 tbsp vegetable oil (I use corn oil as it is inoffensive, smell-wise)
Black pepper


  • Wash the zucchini and dill.
  • Cut the ends of the zucchini and slice them into 2cm rounds.
  • Process the dill in a salad spinner and chop finely. Set aside.
  • In a non-stick pan heat the oil and fry chicken strips until they are brown and crispy. Remove from the pan and set aside.
  • Add a little bit more oil and fry the zucchini. Return the chicken strips to the pan and add stock powder and black pepper.
  • Stir in the chopped dill and serve warm.

Note: When I use stock powder I usually don’t use salt at all. That’s the reason why salt is not listed as an ingredient, in case you’re wondering.

Grandma’s Speedy Lunch Alternative; Now Vegan

Here’s a recipe from my maternal grandmother who was the queen of cooking and economy in the kitchen at the same time. Having lived through war and raising 5 kids with only one income earner in the family she sure had mastered a few tricks to save money around the house. This recipe, in particular, was a way of using stale bread.

I know the photo is grainy, they were all grainy but it was a dark day. I suppose that is the reason why I wanted something that I remember with fond memories.

2 slices rustic bread (I used sourdough bread with sunflower seeds)
¼ Cheezly mozzarella vegan cheese (grated)
1 tsp dried spearmint
1 tsp sweet paprika
A pinch salt
A drizzle olive oil

• First, put the grill on.
• In a bowl, mix vegan mozzarella, spearmint, sweet paprika, salt and olive oil.
• Spread across slices.
• Bake under the grill until vegan cheese melted and serve warm.