Vegan Russian Sprat Toast

Anastasia

5 years ago

Since I first made a vegan fish replacement I wanted to create this sprat toast. I had the idea in my mind for quite a long time but I wasn’t confident enough to give it a try. Too bad because it’s ridiculously easy!

The overwhelming flavor of Russian sprat toast always puts me in a festive mood because it reminds me of my childhood when all the family used to get together to celebrate somebody’s Birthday, Christmas, Easter or any other Holiday. I’m so glad that I can finally make it vegan!

First prepare the marinade. Whisk together soy sauce, olive oil and liquid smoke and set aside.

Drain the can of hearts of palm. Push the cores out of each one. Save the cores for another recipe. You can add them to Soviet No-Crab Salad or replace the artichokes in these no-fish cakes.

Now you have to open the “tubes” to make them look like fish fillets. Slit the thin side of each tube, open them up and gently flatten with your hand.

Place your “sprat fillets” into storage container, cover with marinade and put in a fridge overnight.

Heat generous amount of vegan butter in a skillet over medium heat. Drain “sprat fillets” and fry for few minutes on each side until golden brown. Place vegan sprats onto a plate lined with paper towel to absorb excess fat. Sprinkle with nori powder and put aside.

Preheat another skillet over medium heat.

Spread some vegan butter on one side of each slice of bread. Toast the bread on one side until browned and crispy. Remove from the skillet.

Rub the toasted side with garlic clove and spread a little bit of vegan mayo on top. Add vegan sprat fillet and garnish with pickle and fresh parsley.

Note: to make nori powder simply blend nori sheet in spice grinder or food processor.

If you don’t have access to hearts of palm you can still make this recipe. I tried it with firm tofu and it was delish. It doesn’t look like fish but it taste just as great.

Vegan Russian Sprat Toast

Vegan Russian sprat toast with hearts of palm.

Author: Anastasia
Prep Time: 10 min
Cook Time: 5 min
Total Time: 15 minutes
Yield: about 8 fillets
Category: Appetizer
Cuisine: Russian, Vegan

Ingredients

1 can hearts of palm
nori powder*
6-8 slices of white bread or baguette
vegan mayo
1 garlic clove
vegan butter for cooking
pickles and fresh parsley for garnishing

For marinade:

1 1/2 tbsp soy sauce
2 tbsp olive oil
1 tsp liquid smoke

Instructions

Whisk together soy sauce, olive oil and liquid smoke and set aside.
Drain the can of hearts of palm. Push the cores out of each one. Save the cores for another recipe.
Now you have to open the “tubes” to make them look like fish fillets. Slit the thin side of each tube, open them up and gently flatten with your hand.
Place your “sprat fillets” into storage container, cover with marinade and put in a fridge overnight.
Heat generous amount of vegan butter in a skillet over medium heat. Drain “sprat fillets” and fry for few minutes on each side until golden brown. Place vegan sprats onto a plate lined with paper towel to absorb excess fat. Sprinkle with nori powder and put aside.
Preheat another skillet over medium heat.
Spread some vegan butter on one side of each slice of bread. Toast the bread on one side until browned and crispy. Remove from the skillet.
Rub the toasted side with garlic clove and spread a little bit of vegan mayo on top. Add vegan sprat fillet and garnish with pickle and fresh parsley.