Vegan “Fish” (Hearts of Palm) Sticks

  • Author: Cara Reed
  • Yield: 12 sticks 1x


These have a softer bite than the typical fish stick, but these vegan Hearts of Palm sticks are packed with flavor. Even your kids will love them!



Hearts of Palm filling:

  • 1 (14 oz) can hearts of palm (usually comes with 6), drained on a layer of paper towels
  • 1/4 c. gluten-free breadcrumbs (I like gluten-free panko crumbs)
  • 1 tsp. vegan Worcestershire sauce
  • 1 tsp. celery seed
  • 1/4 tsp. salt

Gluten Free Breading:

  • 1 c. gluten-free breadcrumbs (I like gluten-free panko crumbs)
  • 1 tsp. celery seed
  • 1/2 tsp. paprika
  • 1/2 tsp. salt


  1. Preheat a medium skillet with 2 Tbsp. oil to 350 degrees. Make sure your oil is hot prior to placing your breaded sticks into the skillet.
  2. With a food processor, pulse the hearts of palm just until it is shredded. Pour into a bowl and stir in the gf breadcrumbs, seasonings, and Worcestershire sauce.
  3. In a shallow bowl, mix together the breading ingredients.
  4. Using a scant two tablespoons amount, shape the hearts of palm mix into a “fish stick” shape. Gently dip into the breading and coat completely.
  5. Add to the oil and cook for 2-3 minutes on each side or until browned (not burnt). Place on a paper towel-lined plate and season to preference.
  6. Repeat until each stick has been cooked. You might need to add more oil if needed.


To bake: Preheat oven to 375 degrees. Place breaded sticks on a baking sheet lined with parchment paper and bake for 20+ minutes or until sides are nicely browned.
Serve with store-bought tarter sauce or to make homemade: Per 1/4 c. vegan mayo, add 1 tablespoon relish.
Eat immediately.


  • Serving Size: 2 sticks
  • Calories: 170
  • Sugar: 3g
  • Sodium: 425mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0.6g
  • Protein: 2g
  • Cholesterol: 0mg