Vegan Creamy Baked "Fish" using Omni Classic Fillet
- Cooking oil
- 1 pack of Omni Classic Fillet
- 1 small carrot, peeled and sliced
- 1 small bunch green beans
- ¼ cup corn kernels
- salt and pepper to taste
- 1 small lemon
- Vegan mayo (see below)
- 2 cups firm tofu
- 1 cup oil
- ¼ cup sugar, or more to taste
- ¼ cup pineapple or apple, or coconut vinegar (or lemon juice)
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast
- ½ - 1 teaspoon salt
- a pinch of garlic powder
- a pinch of onion powder
- lemon zest from 1 small lemon
- Preheat oven to 350degrees
- In a medium pan, fry the Omni Fillet in cooking oil until all sides are golden.
- Add the green beans, carrots, and corn kernels and cook until the green beans are tender yet still slightly firm.
- Season with salt and pepper.
- Turn off the heat and squeeze some lemon juice on the fillet.
- In a baking pan, place the vegetables first, then the fillet then the vegan mayo dressing (see the recipe below).
- Bake for 10-12 minutes or until very golden on top.
- Serve hot.
- In a blender, combine all ingredients and blend until smooth and slightly shiny, about 5-8 minutes. Adjust seasoning to taste.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-creamy-baked-fish-using-omni-classic-fillet/
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