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Hearts of Palm ‘Fish’ Sticks [Vegan]

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Remember those frozen fish sticks your mom used to throw on a sheet pan and heat up in the toaster oven? These are way better. Hearts of palm are the secret ingredient in these "un-fish" sticks, and you will be amazed at how similar they look and taste to traditional fish sticks! Vegetables – what can't they do?

Hearts of Palm 'Fish' Sticks [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

105

Serves

About 15 sticks

Cook Time

35

Ingredients

For the ‘Fish’ Sticks:

  • 2 14-ounce cans hearts of palm
  • 1 1/3 cups Panko breadcrumbs, divided
  • 2 teaspoons vegan Worcestershire
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper

For the Coconut Basil Crema:

  • 1 13.5-ounce can coconut milk
  • 1/2 cup fresh basil leaves
  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

To Make the ‘Fish’ Sticks:

  1. Combine 2/3 cup breadcrumbs with other ingredients for sticks in a food processor and pulse a few times until roughly chopped.
  2. Form into stick shapes, dip into remaining crumbs, and turn to coat all sides.
  3. Heat about 1/4-inch of oil in a medium skillet over medium heat. Fry a few sticks at a time for 1-2 minutes per side, then transfer to paper towel-lined plate.

To Make the Crema:

  1. Combine all ingredients in food processor or blender and pulse until smooth.
  2. Pour into a small saucepan and place over medium-low heat.
  3. Stir constantly until it begins to thicken, about four minutes.
  4. Serve warm with sticks or refrigerate to serve cold.

Nutrional Information

Total Calories: 1572 | Total Carbs: 104 g | Total Fat: 120 g | Total Protein: 34 g | Total Sodium: 7142 g | Total Sugar: 10 g

Per Stick: Calories: 105 | Carbs: 7 g | Fat: 8 g | Protein: 2 g | Sodium: 476 mg | Sugar: 1 g

Notes

If you prefer, these can be baked at 400°F for 12-15 minutes until crispy instead of frying.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Delicious, sometimes healthy, usually crazy, and always unpredictable recipes. Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.


 

 

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11 comments on “Hearts of Palm ‘Fish’ Sticks [Vegan]”

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Friendof Elelyon
1 Years Ago

These look really good, but is there something else to use besides breadcrumbs, I am trying to eat clean and healthy as I can, grain is very bad for us. Blessings to all


Reply
Friendof Elelyon
1 Years Ago

Thank you Deborah


Reply
Jennifer Jones
1 Years Ago

Jodie Trinder


Reply
Deborah Tanzer
1 Years Ago

PLEASE DONT USE HEARTS OF PALM OR ANY PALM PRODUCTS IF YOU CARE AT ALL ABOUT THE ORGANGUTANS AND OTHER SPECIES RAVAGED BY THE PALM INDUSTRY. CANNED ARTICHOKE HEARTS MAKE A FINE SUBSTITUTE!


Reply
Elizabeth Runnels Ondyak
1 Years Ago

Salivating!


Reply
Elizabeth Runnels Ondyak
1 Years Ago

Salivating!


Reply
Suzanne Pereyra
1 Years Ago

Kate Friedl


Reply
Kate Friedl
20 Aug 2016

meu deooooos quero

Suzanne Pereyra
1 Years Ago

Kate Friedl


Reply
Kate Friedl
20 Aug 2016

meu deooooos quero

coconutandwhat
1 Years Ago

hearts of palm is a great sub! we use it in Brazilian cooking a lot..............BUT I\'m so worried about all his GLUTEN thats in this food.....if someone or one green planet is health conscious at all and even going vegan the why all the gluten?! please take care when creating so called \'healthy\' recipes. its all for our benefit and tummy friendly......... knock the gluten out its all inflammatory :-) I\'ve been gluten free and vegan for 15 years now and treat my clients the same with so much improvement.


Reply


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