Recipes from the Sea Shepherd ships

Thursday, 06 Jan, 2022

Looking for some vegan recipes to try? We've got you!

Whether you're dipping your toes into veganism or you're a fully-fledged vegan, we know how hard it can be to sift through all the recipes online. 

The chefs on our ships cook three delicious vegan meals each day for an entire crew... so they know a little something about putting together a tasty meal.

We've collated all our favourite meals in one place so you don't need to worry about searching far and wide. Whether you're on the hunt for the perfect appetiser to share with friends, a delicious home-cooked main or a mouth-watering dessert, we've got you covered.


First up we have this delicious appetiser courtesy of chef Eva! This is a great dish to kick off a dinner party or just share with family for a quiet night in.

Easy and delicious - what more could you want?


It's time for the main affair. In this video, chef Elliot shows you how to whip up a delicious main course.

Not only is this the perfect main, it's also just as good for leftovers the next day!


Now that you've mastered the savoury meals, it's time to get fancy with a delicious dessert from chef Laure. Laure isn't holding back with this delicious Pecan nut sponge cake with clementine marmalade and tonka bean mousse.


Winner of our Vegan for the Ocean competition
Fishless Bouillabaisse Soup

Ingredients (4 Servings)

1 Red Bell Pepper
1 Cauliflower
1 Fennel bulb
1 Yellow onion
1 Leek
1 Celery
2 cloves of garlic
2 tbs Olive Oil (add if needed)
Handful of almonds
400gr Tomato sauce (add water if needed)
400gr Chickpeas (canned)
Black Olives
3 tbs Nutritional Yeast
1 liter Vegetable Broth
Salt and black pepper to taste

Toppings for Each

1 Sourdough Garlic Bruschetta
1 ccoop of Vegan aioli (we recommend sriracha mayonnaise)
Fresh Parsley
Lemon zest


1. Preheat the oven at 200°C, roast cauliflower florets and chopped pepper with a drizzle of olive oil and salt.
2. In a thick-bottomed saucepan preheat 2 tbs of olive oil, saute minced onion, sliced fennel, almonds and garlic. After 5 minutes add finely sliced leek.

3. Saute for a few minutes and add the tomato sauce, vegetable broth, nutritional yeast, black olives and adjust with salt and black pepper if needed.

4. Let it simmer for 10 minutes, then add chickpeas, roasted cauliflower florets and red bell pepper.

5. Serve with a scoop of aioli or vegan crème fraîche, finely chopped parsley, a drizzle of olive oil and zest from lemon.

BONUS recipe
Vegan Döner Kebab

But wait... there's more!

We couldn't go past including this mouth-watering recipe for vegan kebabs. 


Dry Ingredients:
1 cup Vital Wheat Gluten
3 tbsp. Nutritional Yeast
1 tbsp. Chickpea Flour
1 tbsp. Dry onion Flakes
1 tsp. Onion powder


Wet Ingredients:
1 cup + 3 Tbsp. water
1 + 1/2 tbsp. soy sauce 
2 cloves of garlic
1 tbsp. liquid smoke 
1 tsp. Cumin powder
1 tsp. Oregano
1 tsp. Thyme
1 tsp. Marjoram 
1/2 tsp. Black pepper
1/2 tsp. Rosemary



1. Mix the dry ingredients in a bowl. Blend the wet ingredients and then add to the dry mixture.
2. Knead the dough for a couple of minutes. It will be a bit wet, but no worries.
3. Roll the dough into a log-shape, and wrap it in tin-foil. Bake it in the oven for 60 minutes at 180 C°, then flip the log and bake it for another 60 minutes.
4. Let it cool completely, open the packet and roughly slice the log in small bits, heat a pan and fry the sliced döner for a couple of minutes. Add a little salt if you want.


Serve it with pita bread, chopped salad, tahini sauce.

Still looking for more?

Why not try our crew favourite, Dumplings, courtesy of chefs Eva and Bebhinn?

Did you know we also have a vegan cookbook? Yes, you read that right. You can get your hands on the ultimate vegan cookbook here.

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