Edward Daniel | Contributors - Nourish plant-based living

Edward Daniel

Edward Daniel
Edward is a past Chair of The Vegan Society in the UK, and is the vegan chef, photographer, and food stylist behind Ethivegan. He is a cooking demonstrator and speaker at some of Europe’s largest vegan events, and a contributor to many plant-based publications.

Articles by Edward Daniel

View ›
Recipe

Papaya gravlax

Gravlax is borrowed from the Nordic countries that commonly use salmon for the dish, but instead we‘ve used papaya as its base, coupled with...

- Edward Daniel
View ›
Recipe

Vegan lobster bisque

This ‘lobster’ bisque is a seriously sensational soup, plus no harm comes to marine life in the making. You’ll love the creaminess,...

- Edward Daniel
View ›
Recipe

Vegan crab cakes

These sweet, nutty, gluten-free crab cakes ooze with umami flavours. The cayenne pepper and sweet paprika give them the slightest kick, and...

- Edward Daniel
View ›
Recipe

‘Fish’ and chips

Banana blossom offers a genuine alternative to fish and has a similar texture. The beer batter is light, crispy, and gluten-free. Served with...

- Edward Daniel

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Simon Toohey View ›
Recipe
Hasselback pumpkin with spiced sweet chilli sauce

As it gets colder outside, explore the world of chillies and warm up from the inside out. This recipe will turn up the heat on your plate!

Simon Toohey
View ›
Recipe
Vegan avocado chocolate torte

A delicious, vegan indulgence for all to enjoy.

Dr Will Bulsiewicz View ›
Recipe
Dr Will Bulsiewicz's paella

In this recipe, the musky, piney flavour of saffron is complemented by earthy, smoky paprika and garlicky sweetness. It’s a taste of heaven.

Dr Will Bulsiewicz
Jade Woodd View ›
Recipe
Quinoa pasta with hemp pesto and sautéed greens

Need a nourishing dose of greens? Traditionally, basil was used to help ease symptoms of colds, while the garlic in this dish adds a strong...

Jade Woodd
Sara Kidd View ›
Recipe
Vegan bacon and cream cheese sandwiches

Dainty sandwich fingers with the satisfying umami of vegan bacon and lashings of cream cheese make the perfect savoury inclusion in a classic...

Sara Kidd
View ›
Recipe
Pad thai with mince and tofu

If you’re craving a ‘meaty’ meal or have friends that do, this plentiful plate is sure to hit the spot.

Adam & Emma from I Should Be Souvlaki View ›
Recipe
Lamb style stew

Bring the flavours of the Mediterranean home with this hearty and comforting stew, inspired by Yia Yia’s kitchen, and brought to you by the...

Adam & Emma from I Should Be Souvlaki

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Papaya gravlax

Edward Daniel

Gravlax is borrowed from the Nordic countries that commonly use salmon for the dish, but instead we‘ve used papaya as its base, coupled with nori to provide the umami flavour.

dinnerstarter
entertainingfishlessgluten-free option

Ingredients

Serves: 4

Sunflower base (see tip)

Method

  1. Make the marinade by combining the lime juice, vinegar, sesame oil, maple syrup, nori, paprika, juniper berries, and salt in a mixing bowl. Set aside.
  2. Using a sharp knife or a spiraliser, cut the papaya into thin slices. Place the sliced papaya into the mixing bowl and let it marinate for about 1 hour.
  3. When ready, remove the marinated papaya from the bowl, reserving the marinade. Lay the papaya out flat on a tray lined with baking paper. Dehydrate in the oven at the lowest temperature for about 1 hour.
  4. Remove the juniper berries from the marinade. Pour the remaining marinade into a small serving bowl and set aside for dressing.
  5. Meanwhile, to make the base, blend the sunflower seeds and flaxseeds in a blender until finely ground. Please set a bowl and combine with a psyllium husk, sesame seeds, and salt. Add in the water and mix well to combine.
  7. Line a tray with baking paper. Form the mixture into small patties on the tray, about 2 to 3 cm thick. Place in a dehydrator for four hours or in the oven on the lowest temperature for about three hours. Gently flipped the patties, then dehydrate again for the same time. They are done when dry but still have a slight sponges.
  8. Serve the dehydrated papaya with crackers of your choice, if you like. Dress the papaya with a little of the reserved marinade and garnish with fresh dill. Enjoy!

TIP: You can use store-bought savoury crackers in place of home-made sunflower base, if you like. Raw or seed crackers work well.

Edward Daniel
Edward Daniel

Edward is a past Chair of The Vegan Society in the UK, and is the vegan chef, photographer, and food stylist behind Ethivegan.

This recipe was first published in Nourish plant-based living, Issue 69 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Chef Cynthia Louise View ›
Recipe
Mixed berry crumble

You can’t go wrong with a crumble, and this beautiful berry-licious version by plant-based chef Cynthia Louise is no exception.

Chef Cynthia Louise
Amanda Logan View ›
Recipe
Kentucky-style cauliflower burger

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.

Amanda Logan
Adam Guthrie View ›
Recipe
Creamy mushroom and tofu stroganoff

You don’t need animal products to make lusciously creamy and satisfying dishes. You don’t even need oil! This wholefood, plant-based...

Adam Guthrie
Adam Guthrie View ›
Recipe
Vegan pad kee mao

Healthy, satisfying and flavoursome, this pad kee mao is vibrant Thai food at its best. 

Adam Guthrie
Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor
Annie van Halteren View ›
Recipe
Healthier mars bars

Lusciously decadent but guilt free, these divine bars are definitive proof that there’s a healthier, plant-based version of anything you fancy....

Annie van Halteren
View ›
Recipe
The Big Apple 43

Apple and cinnamon combine beautifully with the creaminess of Licor 43’s tigernut-based horchata in this sophisticated sunset-hour sip.

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Vegan lobster bisque

Edward Daniel

This ‘lobster’ bisque is a seriously sensational soup, plus no harm comes to marine life in the making. You’ll love the creaminess, richness, and subtle sea flavour.

dinnerstarter
entertaininggluten-free optionsoup

Ingredients

Serves: 4

BOUQUET GARNI

almond cream

roux

Method

  1. Heat the olive oil in a large saucepan on medium heat. Sauté the mushrooms, carrots, shallots, and garlic for 3–4 minutes. Add the cognac and white wine, then bring to a simmer for 2 minutes. Add the filtered water, cover with a lid, and gently simmer.
  2. Gather all the ingredients for the bouquet garni and then tie them together with string. Set aside.
  3. Add the tomato paste, tomatoes, saffron, and maple syrup to the saucepan. Then place the bouquet garni on top, cover, and simmer on low heat for 30 minutes.
  4. Discard the bouquet garni. Set aside about 2 tbsp of the mushrooms to use later as garnish.
  5. To make the almond cream, blend the almonds and water in a high-speed blender until very smooth. Set aside.
  6. Make the roux by softening the butter in a small saucepan. Add the potato starch and stir to form a paste. Add some of the bisque liquid and, once integrated, add the roux to the simmering bisque in the large saucepan. Stir well to combine, then season to taste. Remove from the heat and add the almond cream.
  7. Puree the slightly cooled bisque in a blender in batches or by using a hand-held blender. Adjust the seasoning is desired.
  8. Pour the bisque into serving bowls and garnish with the reserved mushrooms plus a sprinkle of chives and sweet paprika. Prepared to be impressed!
Edward Daniel
Edward Daniel

Edward is a past Chair of The Vegan Society in the UK, and is the vegan chef, photographer, and food stylist behind Ethivegan.

This recipe was first published in Nourish plant-based living, Issue 69 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Annie van Halteren View ›
Recipe
Healthier mars bars

Lusciously decadent but guilt free, these divine bars are definitive proof that there’s a healthier, plant-based version of anything you fancy....

Annie van Halteren
Anya Lily and Jade Sarkhel View ›
Recipe
Not-avo toast

Smashed avocado on toast is perhaps the most popular breakfast or brunch item out there, and as much as we love the mighty avo, it generally has...

Anya Lily and Jade Sarkhel
View ›
Recipe
The Big Apple 43

Apple and cinnamon combine beautifully with the creaminess of Licor 43’s tigernut-based horchata in this sophisticated sunset-hour sip.

Annie van Halteren View ›
Recipe
Chocolate cheesecake

The ultimate velvety chocolate cheesecake experience, vegan style. Top with deluxe chocolate decorations of your choice to suit the occasion.

Annie van Halteren
Amanda Logan View ›
Recipe
Vegan burger with the lot

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants. This Vegan burger with the lot is sure...

Amanda Logan
Chef Cynthia Louise View ›
Recipe
Mixed berry crumble

You can’t go wrong with a crumble, and this beautiful berry-licious version by plant-based chef Cynthia Louise is no exception.

Chef Cynthia Louise
Chef Cynthia Louise View ›
Recipe
Sticky date pudding

Surround yourself with good friends, I say. This sticky date pudding would be nowhere near as epic without a bit of mentoring (and tough love)...

Chef Cynthia Louise

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Vegan crab cakes

Edward Daniel

These sweet, nutty, gluten-free crab cakes ooze with umami flavours. The cayenne pepper and sweet paprika give them the slightest kick, and tartare sauce is the perfect accompanying condiment.

dinnerlunchstarter
entertaininggluten-free option

Ingredients

Makes 6

Tartare sauce

Method

  1. Prepare the potatoes by boiling until soft, and then mashing. Set aside.
  2. Place the chopped mushrooms, spring onions, and capers into a large mixing bowl. Add the lime juice, cayenne, sweet paprika, and white pepper. Stir to combine. Then add in the chopped parsley, mashed potatoes, ground buckwheat, ground flaxseeds, and nori. Mix well. Set aside for about 20 minutes.
  3. Line a tray with baking paper. Take a small handful of the mixture and form a patty. Place on the tray and repeat for the remaining mixture.
  4. Heat some oil in a frying pan and then sauté the cakes for about 1 minute on each side, returning them to the tray when done.
  5. Cook the crab cakes in batches in an air fryer at 185°C for 10 minutes. If you don’t have an air fryer, you can fry or baker them until cooked through instead. This will result in a slightly softer centre.
  6. Meanwhile, make the tartare sauce. When the cashews have been soaked in water for about 1 hour, drain them and place in a high-speed blender.
  7. Add the horseradish, celery, capers, water, oil, lemon juice, onion powder, salt, and dill to the blender. Blend on high until it reaches the desired consistency.
  8. Serve the crab cakes with tartare sauce on the side. Garnish with some extra parsley, then top with a squeeze of fresh lime to taste. Store any leftover tartare sauce in a jar in the fridge for up to two weeks (though it will continue to ferment).
Edward Daniel
Edward Daniel

Edward is a past Chair of The Vegan Society in the UK, and is the vegan chef, photographer, and food stylist behind Ethivegan.

This recipe was first published in Nourish plant-based living, Issue 69 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Tammy Fry View ›
Recipe
Dhal makhani

Restaurant quality, yet surprisingly simple to make, this classic black-lentil curry from Made with Love and Plants by Tammy Fry is sure...

Tammy Fry
Amanda Logan View ›
Recipe
Ultimate green burger

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.

Amanda Logan
View ›
Recipe
The Big Apple 43

Apple and cinnamon combine beautifully with the creaminess of Licor 43’s tigernut-based horchata in this sophisticated sunset-hour sip.

Anya Lily and Jade Sarkhel View ›
Recipe
Not-avo toast

Smashed avocado on toast is perhaps the most popular breakfast or brunch item out there, and as much as we love the mighty avo, it generally has...

Anya Lily and Jade Sarkhel
Chef Cynthia Louise View ›
Recipe
Sticky date pudding

Surround yourself with good friends, I say. This sticky date pudding would be nowhere near as epic without a bit of mentoring (and tough love)...

Chef Cynthia Louise
Adam Guthrie View ›
Recipe
Vegan pad kee mao

Healthy, satisfying and flavoursome, this pad kee mao is vibrant Thai food at its best. 

Adam Guthrie
Chef Cynthia Louise View ›
Recipe
Best-ever brownie

This is the perfect plant-based brownie for the brownie connoisseur. Years in the making, and now captured for you to enjoy. It’s as much for...

Chef Cynthia Louise

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

‘Fish’ and chips

Edward Daniel

Banana blossom offers a genuine alternative to fish and has a similar texture. The beer batter is light, crispy, and gluten-free. Served with hand-cut chips and peas, and you’ve got British food at its finest!

dinnerlunch
entertainingfishlessgluten-free option
British

Ingredients

Serves: 2

VEGAN FISH

Batter

Chips

To serve

Method

  1. Preheat the oven to 160°C, fan forced (or 180°C, conventional).
  2. Make the chips first. Place the cut potato chips into a saucepan of boiling water and cook for about 5 minutes. Then drain and place into an ovenproof dish. Drizzle with the olive oil and season to taste. Roast the chips in the oven for about 45 minutes until golden-brown.
  3. Meanwhile, prepare the vegan fish. Drain the banana blossom and pat dry with a clean tea towel or paper towel. Place 1 of the nori sheets onto a flat surface and brush with a little lemon juice. Place a piece of banana blossom onto the sheet and tightly roll to encase it. Repeat until you use all the banana blossom and nori sheets, brushing with lemon juice as needed. Set aside.
  4. To make the batter, mix together the flours, bicarb soda, and salt in a large bowl. Add the beer and lemon juice, then whisk to combine.
    Heat enough oil in a deep frying pan to cover the pieces of vegan fish. Place paper towel on a plate and set aside to drain the battered fish once cooked. To test the oil has reached temperature, place 1 tsp of the batter into the heated oil. If the batter floats to the surface and starts turning golden, the oil is hot enough for frying.
  5. Dunk the nori-rolled banana blossoms into the batter one at a time to coat, then gently place into the oil. Use a slotted spoon to turn over each piece so it cooks evenly. Be careful of any oil spats. Work quickly; the vegan fish only needs to cook for 3–4 minutes until golden.
  6. When each one is ready, place onto the prepared paper towel to soak up any excess oil.
  7. For the best results, serve immediately with chips and a squeeze of fresh lemon. Include a side of tartare sauce and serve of lightly mashed peas for the perfect fish and chip dinner.

TIP: You can make your own delicious vegan tartare sauce using horseradish on a cashew base, blended with wholesome and tasty ingredients for that perfect kick. You can find my go-to recipe here.

Edward Daniel
Edward Daniel

Edward is a past Chair of The Vegan Society in the UK, and is the vegan chef, photographer, and food stylist behind Ethivegan.

This recipe was first published in Nourish plant-based living, Issue 69 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Tammy Fry View ›
Recipe
Creamy vegetable korma

The ultimate vehicle for a colourful array of vegetables (vary the mix by season or as you choose), this rich and fragrant korma with tender...

Tammy Fry
Chef Cynthia Louise View ›
Recipe
Sticky date pudding

Surround yourself with good friends, I say. This sticky date pudding would be nowhere near as epic without a bit of mentoring (and tough love)...

Chef Cynthia Louise
Tammy Fry View ›
Recipe
Dhal makhani

Restaurant quality, yet surprisingly simple to make, this classic black-lentil curry from Made with Love and Plants by Tammy Fry is sure...

Tammy Fry
Adam Guthrie View ›
Recipe
Creamy mushroom and tofu stroganoff

You don’t need animal products to make lusciously creamy and satisfying dishes. You don’t even need oil! This wholefood, plant-based...

Adam Guthrie
Adam Guthrie View ›
Recipe
Vegan pad kee mao

Healthy, satisfying and flavoursome, this pad kee mao is vibrant Thai food at its best. 

Adam Guthrie
Clare Scrine View ›
Recipe
Roasted broccoli green curry with coconut rice

The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...

Clare Scrine
Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting
YOUR INPUT