Overview
Vegan Seafood offers unbelievably convincing alternatives to seafood favorites, from salmon fillets to creamy clam chowder to lobster rolls, all without any animal products. Marie Laforêt, one of France’s pioneers of plant-based cooking, shares ingenious techniques for transforming simple, plant-based ingredients—mushrooms, seaweed, tofu, jackfruit, and even eggplant and butternut squash—to imitate the textures and flavors of the sea without resorting to highly processed commercial substitutes.
From artichoke ceviche to linguine with clams made with mushrooms and white wine, to bouillabaisse, fried calamari, fish and chips, baby corn grilled octopus, and lox, these reimagined classics are every bit as satisfying as the originals.
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