Vegan Fillet O Fish Sandwich! Join us on a plant-based adventure as we flip the script on a fast-food classic!
Savor the perfect blend of flavors in our Vegan Fillet O Fish Sandwich that will transport you back to the nostalgic days of McDonald’s, but with a plant-based twist. This delectable creation captures all the delicious vegan vibes you crave, all without a hint of fish.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
After months of countless kitchen experiments, we’re thrilled to finally share this recipe with you! Despite hitting a few bumps in the road, we never gave up, and our persistence has truly paid off. We fell head over heels in love with it, and we’re certain you will too.
Tips for Success:
- Flavor Profile: This Vegan Fillet O Fish recipe is a Whole Food Plant Based nod to McDonald’s Fillet O Fish. It is delicious for what it is, which is a Whole Food Plant Based nod which is reminiscent of a Fillet O Fish sandwich.
- Spice Distribution: Really get your hands into the mixture to ensure the spices are evenly distributed.
- Hand Chopping the Chickpeas and Hearts of Palm: We suggest that after you pat dry the chickpeas and hearts of palm that you hand chop them into fine pieces. You can use a food processor to accomplish this if you do them separately and only pulse a few times otherwise you will end up with mushy patties.
- Pat Dry: We suggest pat drying both the Hearts of Palm and chickpeas to remove any excess liquids and moisture.
- Panko Crumbs: We love Ian’s Gluten Free Panko crumbs for this recipe as they are very durable, in other words, they are very crunchy and don’t disintegrate into mush, thereby making a mushy patty. Ian’s stopped making these panko crumbs from 2019 to 2023 and have started making them again in 2023.
- Old Bay Seasoning: Old Bay Seasoning is a blend of 18 herbs and spices that perfectly compliment seafood. We think it is an essential ingredient and should not be substituted. Feel free to create your own Old Bay Seasoning. If concerned about purchasing Old Bay Seasoning and not using it again. We have several recipes on our blog that use it. Additionally, it is fairly inexpensive and is available in small containers as well as large containers.
- Aquafaba: Aquafaba is simply the liquid that is drained from the can of chickpeas. It is used in this recipe as a glue to keep the patty together as well as a glue to keep the crumb coating adhered to the patty.
- Dulse Flakes/Granules: Dulse flakes are made of red seawood that grows wild on the northern coasts of the Atlantic and Pacific Oceans. It is typically harvested and dried. It is rich in nutrients. It gives an “oceany” flavor while still being vegan. We tested this recipe with and without the dulse flakes, some loved it, others did not. If adding, add the Dulse Flakes/Granules when placing in the Spice/Herb Ingredients.
- Patty Formation: Pack the patties tightly in your hand to form a firm, smooth cohesive ball, then press down while the patty is still in your hands and form a flattened disk. Take the time to really smooth out the sides. This helps prevent the disk from cracking while it is baking. If you wish you can then take the sides of your hands while on the baking sheet and form into a square as McDonald’s Fillet O Fish is a square. You can do this either before or after applying the crumb coating. Again, it is not necessary to make squares, we did to mimic McDonald’s square fish fillet. In the long run, we found that taking the time to shape into squares was for nostalgia purposes only and not worth the extra time.
- Thickness of the patty: The thickness of this burger is another area within your control. We made multiple kitchen tests and preferred a ¾ inch thick patty.
- Number of Patties: This recipe makes 4 large patties or 5 small-to-medium sized patties.
- Freezer Friendly: To freeze them, simply make them, bake and cool completely to room temperature, then wrap them individually in plastic wrap, then place the individually wrapped patties into a freezer bag. You can pull one out at a time, microwave, and devour! They taste as good as the day you made them. Can you heat them back up in the oven, microwave, stovetop, or in an air fyer.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
These patties can be frozen.
Pantry Products:
- Old Bay Seasoning: We used the traditional Old Bay Seasoning. Feel free to make your own Old Bay Seasoning.
- Dulse Flakes: We used Maine Coast Sea Seasoning Organic Dulse Granules in kitchen tests. Please feel free to use your favorite “sea seasoning” if you wish. Or leave it out completed.
- Panko Crumbs: We used Ian’s Gluten Free Panko crumbs for this recipe. If you do not need to be gluten free, feel free to use any panko crumbs of your choosing.
- Hearts of Palm: We used a 14.1 oz. can of Delallo Whole Hearts of Palm. Feel free to use your favorite brand of Hearts of Palm.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Baking Sheet
- Parchment paper
- Food processor (optional, but not necessary – we did not use a food processor)
If you try this tasty vegan fish sandwich, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintVegan Fillet O Fish Sandwich
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 Minutes
- Yield: 4 or 5 Patties 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Savor the perfect blend of flavors in our Vegan Fillet O Fish Sandwich that will transport you back to the nostalgic days of McDonald’s, but with a plant-based twist.
Ingredients
Base Ingredients:
- 1 cup chickpeas (from can), drained and rinsed (save the liquid) *
- 1 – [ 14 oz. can ] hearts of palm, drained
- 1 teaspoon lemon juice (+/-)
- 1 teaspoon apple cider vinegar
- ¼ to ½ teaspoon Dijon mustard *
- ½ cup panko *
- 2 Tablespoons + 1 teaspoon aquafaba (liquid from can of chickpeas) *
Spice/Herb Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sweet paprika
- ½ teaspoon dried parsley
- ½ + 1/8 teaspoon Old Bay Seasoning (+/-) *
- ¼ to ½ teaspoon sea salt (+/-) *
- Pinch black pepper (+/-)
Crumb Coating Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- ½ teaspoon Old Bay Seasoning (+/-) *
- 2/3 cup panko *
- Pinch to ¼ teaspoon sea salt (+/-) *
Optional Ingredients:
- Sprinkle to ¼ teaspoon dulse flakes (+/-) *
Serving Ideas:
- Burger buns or wraps
- Vegan Tartar Sauce
- Vegan American Cheese
- Lettuce
- Sliced tomatoes
Instructions
- Preheat the oven to 400 F.
- Line a baking sheet with parchment paper, set aside.
- Place all the Crumb Coating Ingredients into a bowl, mix well, then dump onto a plate, set aside.
- Drain the chickpeas into a strainer over a bowl to reserve the liquid (aquafaba), set aside. Rinse the chickpeas, then lay out on to paper towels to remove any excess water.
- Place the chickpeas onto a cutting board and chop thoroughly. Do not create mush. Place into a mixing bowl.
- Place the (drained) hearts of palm, then lay out onto paper towels to remove any excess water. Place a paper towel over top the hearts of palm and press down to release the water.
- Place the hearts of palm onto a cutting board and chop thoroughly. Do not create mush. The hearts of palm should look like flaked fish. Place into the mixing bowl with the chopped chickpeas.
- Then add all the remaining Base Ingredients and the Spice/Herb Ingredients to the mixing bowl with the chopped hearts of palm and chickpeas. Mix until everything is well combined, evenly distributed, and the mixture sticks together easily. If the mixture does not hold its shape add 1 teaspoon of aquafaba until it does.
- Form a large ball, then divide into 4 (or 5) equal balls. Pick up each ball and shape with your hands to form a smooth ball, then flatten into about a ¾ inch thick patty and place on the parchment-lined baking sheet. Continue until all the patties are made. (See notes on formation). Note: If you wish, you can shape into squares to mimic McDonald’s Fillet o Fish.
- Pick up each patty (or square) and dip it briefly into the aquafaba, then place it onto the crumb coating plate, flip the patty over and along the sides to ensure the entire patty is evenly coated in the Crumb Coating mixture, then place back onto the parchment paper-lined baking sheet. Repeat with the other patties.
- Place the patties in a preheated 400 F oven (center rack) and bake for 20 minutes, then flip, and bake for another 15 minutes.
- Remove from the oven (if adding the Vegan American Cheese – add at this time) and allow to sit for 4 minutes to set up before serving on your favorite burger bun (lettuce cup or wrap) with some Vegan Tartar Sauce or shredded lettuce and sliced tomatoes.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 4 or 5 patties
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Would I be able to change out hearts of palm with artichoke hearts?
Hi there Kathy,
Thank you for your question. We don’t think that artichoke hearts would make a good substitutions due to the textural differences between the two. We hope this helps.
-Ameera and Robin
I made these tonight for dinner. Delicious! Thank you.
Hi there Lori,
WOOO HOOO!!! We are thrilled that you enjoyed this recipe. Thank you so much.
-Ameera and Robin