This crispy, golden-brown dish transforms chard stems into a delicious, fish-like alternative, perfect for a vegan meal!

 

 

8 large chard stems

 

 

1 cup non-dairy milk (unsweetened)

 

 

1 tbsp apple cider vinegar or lemon juice

 

 

1 cup all-purpose flour (or chickpea flour for a gluten-free option)

 

 

1 tsp garlic powder

 

 

1 tsp onion powder

 

 

1/2 tsp smoked paprika

 

 

1 tsp seaweed flakes (such as nori, dulse, or wakame) (for fishy flavor)

 

 

1/2 tsp salt

 

 

1/4 tsp black pepper

 

 

1 cup breadcrumbs (panko or regular)

 

 

2 tbsp nutritional yeast

 

 

1 tbsp cornstarch (for extra crispiness)

 

 

Neutral oil for frying (such as sunflower or avocado oil)

 

 

Instructions:

 

 

Prepare the Chard Stems:

 

 

Wash and trim the chard stems, cutting them into uniform pieces.

 

 

Steam or blanch them for 2-3 minutes to soften slightly, then pat dry.

 

 

Make the Batter:

 

 

In a bowl, mix non-dairy milk with vinegar or lemon juice. Let sit for 5 minutes to create vegan buttermilk.

 

 

In another bowl, mix the flour, garlic powder, onion powder, smoked paprika, seaweed flakes, salt, and black pepper.

 

 

In a separate dish, combine breadcrumbs, nutritional yeast, and cornstarch.

 

 

Coat the Chard Stems:

 

 

Dip each stem into the seasoned flour, then into the buttermilk, and finally coat it with the breadcrumb mixture. Press gently to ensure an even coating.

 

 

Cook:

 

 

Frying: Heat oil in a pan over medium heat and fry each piece for 2-3 minutes per side until golden brown.

 

 

Baking: Preheat the oven to 400°F (200°C) and bake for 20 minutes, flipping halfway.

 

 

Air Fryer: Cook at 375°F (190°C) for 12-15 minutes, shaking halfway through.

 

 

Serve:

 

 

Sprinkle with extra sea salt and serve with tartar sauce, lemon wedges, or a vegan aioli.