Seafood without the sea? You better believe it. With sustainability, health, and innovation driving demand, plant-based seafood is making a splash across global menus. From sushi-grade tuna made of tomatoes to crispy vegan calamari crafted from mushrooms, the ocean-friendly wave is here and it’s delicious. In this article, we’re diving into 11 plant-based seafood trends that are reeling in chefs, foodies, and flexitarians alike. Whether you’re vegan-curious or just love new flavors, these trends are worth a taste.
Tomato “Tuna” Sushi
Sushi gets a sustainable twist with tomato-based tuna. Marinated in soy, sesame, and seaweed, the texture mimics raw fish while delivering bright, umami-rich flavor. It’s fresh, convincing, and totally Instagram-worthy on a rainbow roll, especially when topped with wasabi, microgreens, and pickled ginger slices.
Mushroom “Calamari” Rings
King oyster mushrooms are the secret to this trend. Sliced into rings, battered, and fried, they nail the texture of calamari, crispy on the outside, tender inside. Served with lemon and vegan aioli, it’s a total crowd-pleaser that surprises with every crunchy, juicy bite, especially dipped in marinara.
Banana Blossom “Fish” and Chips
This flowering part of the banana plant flakes just like fish. When battered and deep fried, it transforms into a golden, crispy vegan fish filet. Paired with fries and tartar sauce, it’s comfort food with a twist, savory, nostalgic, and completely plant based indulgence that’s hard to beat.
Carrot “Lox” Bagels
Smoked, marinated carrots bring lox vibes to the brunch table. With capers, vegan cream cheese, and dill on a bagel, it hits all the notes. It’s smoky, silky, and shockingly satisfying for a fish free fix, perfect with red onions, lemon juice, and cracked black pepper sprinkled generously.
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Seaweed Based Caviar
Tiny pearls made from seaweed or kelp mimic the look and pop of real roe. Mildly salty with ocean flavor, it tops everything from canapés to sushi. Sustainable, elegant, and vegan, it’s a luxe addition to any plate, with visual wow factor and serious taste, especially paired with vegan blinis.
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Jackfruit “Crab” Cakes
Shredded jackfruit stands in for crab in these coastal favorites. Mixed with breadcrumbs, spices, and a zesty remoulade, they’re crispy, tender, and flavorful. A plant powered take that’s perfect for seafood lovers and skeptics alike, with bold seasoning, golden edges, and a drizzle of lemon butter.
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Vegan “Scallops” from Mushrooms
Large mushroom stems (like king oyster) are sliced into rounds, seared, and basted in vegan butter. The texture is spot on, and the flavor is rich and savory. They look fancy, taste delicious, and feel indulgent without the shellfish, plus they pair beautifully with creamy sauces, herbs, and charred lemon wedges.
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Konjac “Shrimp” Stir Fries
Konjac, a starchy root veggie, is shaped and colored to resemble shrimp. It’s low cal, high in fiber, and perfect for stir fries and curries. A chewy, seafood like bite that absorbs sauces like a pro, toss with chili, lime, fresh garlic, and Thai basil for major flavor.
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Plant Based Smoked “Salmon”
From carrots to pea protein, smoked “salmon” is popping up in delis and cafes. With its silky texture and smoky flavor, it works on toast, salads, or bagels. A brunch-friendly swap that’s full of plant power and omega-3 flair, and absolutely delicious with fresh dill, capers, and herbed cream cheese.
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Artichoke “Tuna” Salad
Flaky, briny, and full of texture, artichokes are mashed and mixed with vegan mayo, celery, and seasonings for a tuna salad dupe. It’s quick, nostalgic, and perfect for sandwiches or lettuce wraps, with bright flavors, creamy crunch, and loads of lunchbox friendly satisfaction.
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Faux Fish Fillets from Pea Protein
Made with pea protein, algae oil, and natural flavors, these plant based fillets offer crispy coatings and flaky interiors. Some even sizzle like real fish. They’re popping up in fast food spots and upscale restaurants alike, bringing flavor, texture, and ocean vibes together beautifully, without the bycatch.
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The future of seafood is green and it’s delicious. With these bold plant based trends leading the way, menus worldwide are proving that you can protect the oceans without giving up taste. So dive in, explore the options, and get hooked on something new, sustainable, satisfying, and full of global plant powered flavor.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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