If you’re after a quick and easy midweek meal, look no further than this recipe for vegan fish n’ chips with mushy peas. The only prep required is chopping up the potatoes. I live by the seaside so consider myself a bit of an expert when it comes to a chippy tea. Quick confession though! I’ve never eaten fish in my life, so I can’t say I know too much about how it should taste. I can however say that I’ve tried some horrendous vegan substitutes, Quorn I’m looking at you. I’d given up on the idea entirely until I tried the Gardein Golden Fishless Fillets, which I’m pleased to say absolutely bang. They even contain Omega-3s and a decent amount of protein so replicate the nutritional aspects of the real thing pretty well too. You can pick them up from Sainsbury’s in the UK.
Vegan Fish n’ Chips with Mushy Peas
Ingredients (serves two)
- 4 Gardein Golden Fishless Fillets
- 1 tin of mushy peas
- 4 or 5 large potatoes
- Pickled onions and Leon garlic mayo
- Preheat your oven to 220°c
- Cut your potatoes into chips, drop them into a large pan of boiling water and cook until you can fork them. The trick to getting crispy, fluffy oven cooked chips is to boil them up until tender first. You want them as soft as possible but not so that they are breaking apart. Once done, leave to drain for a few minutes.
- Place the fishless fillets and chips onto an oven tray topped with baking paper and cover evenly with a light coating of rapeseed oil. The baking paper is key, don’t use anything else.
- While the fishless fillets and chips are cooking, heat up your mushy peas. Yep, this recipe really is that simple.
- Plate up and don’t forget the malt vinegar.