Vegan anchovies


  • Zucchini
  • Tamari or soy sauce
  • Oil of flax
  • Alga nori


For this recipe I used small zucchini. but any size will do. I simply decided on these for practicality, so I don’t have to go around cutting them.

The first thing we are going to do is peel them and cut them into slices lengthwise, about 3 or 4 millimeters. Now comes the delicate moment. so that they are not hard we have to give them a boil. you really don’t have to leave it for more than a minute… or you’re going to get zucchini puree. In fact, after that minute we drain the zucchini and pass it through cold water to stop the cooking and leave it on absorbent paper to dry it a little and better absorb the flavors of the marinade.

To make the marinade we put in a tupper, boat,… a part of tamari sauce or soy sauce for half of linseed oil. flax oil is rich in omega-3 and that is why it will give it a fishy flavor (I don’t like that word… they are fish). if you use soy sauce instead of tamari, try not to make it too sweet. If you look at the ingredients in many, sugar appears as second. After mixing the liquids, finely chop two sheets of nori seaweed. At home I have nori seaweed flakes… but it doesn’t give me the same flavor at all. so for this I use the foil one. We put them in the liquid, we salt them with a pinch of salt and what I do so that the sauce and the oil integrate well is to close the container and give it a good shake.

Now we can start putting the ” courgette fillets” one by one. It seems silly… but it is much better to do it this way than, for example, put the courgette in a container and pour the liquid over it. By putting the zucchini slices in the liquid one by one, you make sure that they don’t stick together and that they get well coated everywhere. Even so, after putting them all in, we give it another wiggle and let it rest for about 24 hours. During this time you can stir them from time to time to integrate the liquids again so that they all take on color and flavor equally.

And that’s it! in the photo they go with a cherry tomato and a dice of cured cashew cheese from the living foods… so we get a bite that is totally crazy. You can eat them “raw” or cook them. If, for example, you want to use them for a pizza, what I do is add them after baking so they don’t dry out.

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