I took the kids away during half term and ended up on a very low-veg diet. I had proper cravings that a banana and a satsuma just couldn’t fix and I realised how much I take my veg intake for granted. I returned home with an instinctive urge to serve 2 or 3 different veggies with each meal. Although super brilliant for my guts and the kids’ increasing exposure to healthy mealtime habits, a Tupperware box of leftover steamed veg ended up permanently sitting in the fridge. Also not a problem, all I have to do is keep offering and cycling through them before they turn manky, right? No, they just linger until they get slimy and get chucked out. David Attenborough would smite me with a single glance.

What else could I do with them? Some version of bubble and squeak, of course. And so when I was making homemade fish fingers, these vegan fish finger alternatives were born. Find my fish finger recipe here. Being made up of mash means that the vegan version probably needs a slightly different accompaniment so as not to overload on spuds, but the fortified nutritional yeast is included in this vegan version for a scrumptious depth of flavour and a protein hit that replaces the fish.

Serving suggestions:

Alongside baked beans and more veg

In a pitta with salady bits and comfort condiments like ketchup and mayo



Serves 4-6


TEST – Vegan fish finger alternative

12 minPrep Time

20 minCook Time

32 min

Save RecipeSave Recipe


  • 2 tbsp vegetable oil and oil spray if desired
  • 100g leftover cooked veg e.g. carrots, peas, green beans, sweetcorn
  • 2 large potatoes
  • 2 tbsp fortified nutritional yeast
  • 1 tbsp frozen garlic, 2 cloves garlic or 1 tbsp garlic granules
  • 50-100g polenta grains
  • 1/4 tbsp sweet smoked paprika (this is for colour, so can be swapped out for a similar alternative)
  • 1/2 tsp turmeric (also for colour)


  1. Put a half-full kettle on to boil
  2. Preheat oven to 200*C or 180*C fan
  3. Split the oil between two low-sided baking trays and preheat in the oven as you would for making roasties
  4. Chop the potatoes up into small cubes, skin on, and place in a microwave dish and cover with boiling water and place a dinner plate on top as a lid
  5. Place potatoes in a microwave and cook on high for 8 mins. If you don't have a microwave, just boil on the hob to make a quick mash.
  6. Meanwhile, mash the cooked veg. Carrots sometimes offer resistance and they may need to be chopped on a chopping board if they're too firm to mash
  7. In a small bowl, mix sweet paprika, turmeric and garlic powder into polenta grains and place grain mix on a plate, you will use this to coat each finger, so you need a flat surface
  8. Once potatoes are cooked and soft enough to mash, drain them - I like to save washing up a colander by tipping the bowl over the sink whilst holding the plate on, but I appreciate this is a risky move
  9. Mash the potatoes in the bowl and add the mashed veggies, nutritional yeast and garlic together
  10. With clean hands, scoop and pat the mixture to create fish finger shapes or battons and gently dip each finger into the polenta mix, turning over to coat thoroughly, place on a clean plate
  11. When oil is hot, take the baking trays out of the oven and gently place the fingers on baking trays well spaced out and gently turn over to coat with oil, this will make them crispy and take colour. Use oil spray if you prefer less handling
  12. Bake in the oven for 10-20 mins, depending on the thickness of the fingers and the ferocity of the oven
  13. When they are ready to take out, serve up immediately with your chosen accompaniments



65 cal


13 g


3 g
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