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Vegan Dry Pot “Fish”
24 Jan 2019

Vegan Dry Pot “Fish” is made possible with the genius creation that is Gardein Golden Fishless Filets and the increasingly popular Chinese Dry Pot. This colourful stir-fry of vegan not-fish and vegetables is ultra flavourful thanks to aromatic spiced oil infused with mouth-numbing Sichuan peppercorns, zesty dried tangerine rind, and more flavourful spices.


Step 1 – Spiced oil:
1/4 cup vegetable oil (such as canola or peanut)
2 teaspoons Sichuan peppercorns
1 1/2 teaspoons whole cumin seeds
3/4 teaspoon fennel seeds
1 cinnamon stick
1 bay leaf
3 cloves
1 black cardamom, smashed
1 dried tangerine zest, about 2″x2″ piece

Step 2:
1 package Gardein Golden Fishless Filets

Step 3:
1 tablespoon doubanjiang (fermented broad bean chili paste)
1″ ginger, sliced into thick rounds
2-3 cloves garlic, smashed
2 green onions, sliced into 2″ lengths
6 whole dried chili peppers

3 cups bok choy, stems separated
1 orange bell pepper, sliced
3.5 oz (100g) enoki mushroom
2 green onions, sliced into 2″ lengths
2 cloves garlic, sliced thin
2 Thai red peppers (optional)

chopped cilantro (optional)


  1. Preheat your oven to 425°F for the vegan “fish.”
  2. Make spice oil: Combine oil, dry spices and tangerine zest. Cook over low heat for a minimum of 20 minutes ensuring the oil has good contact with the ingredients. A small saucepan would work well though you can do this directly in your large wok or skillet for a one-pot dish.
  3. Prepare other ingredients
  4. While the oil is infusing, bake the Gardein Fishless Filets according to the package instructions (20 minutes).
  5. During this time, you can also start your rice cooker to make a side of rice or cook other grains/noodles to accompany the meal.
  6. Also, set up your other ingredients so they can go into the stir-fry quickly.

When the Fishless Filets are done, you can open the oven door but keep them in there to keep warm. Meanwhile, add in the fermented broad bean chili paste turn up the heat a smidge towards medium and let it fry for 15 seconds or so until it really gets fragrant.
Then add the dried whole chilies, green onions, smashed garlic, and ginger. The dish won’t be very spicy as is but you can cut into one or more of the chilies if you want to turn up the spicy heat in this dish. Stir fry for 3 to 5 minutes for the flavors to infuse but don’t let the chilies burn.
Push everything in the wok to the side and add your veggies: bok choy, orange pepper, sliced garlic, more green onions, and enoki mushrooms. Also add Thai red peppers if you like. Keep them whole for less heat, break one open for more spicy heat. Fold together thoroughly, then cover the wok and let cook for a few minutes or until the vegetables are done to your liking.
Uncover and add the Fishless Filets. Fold together and serve immediately with rice (or grain of your choice). Enjoy!

The vegetables in this dish are just a suggestion. Feel free to substitute other Chinese greens, mushrooms, and colourful vegetables. Precook starchy vegetables like yam or squash since they will only be stir-fried quickly.

Also, instead of cilantro, you may want to try other herbs like fresh mint, Thai basil, dill or a combination!

Enjoy other Vegan Recipes at http://veganportal.info/category/vegan-recipes/

Dry Filet Fish Fishless Pot Vegan Vegetarian
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