I spent a summer in Marseille long before I went vegan, and the aroma of bouillabaisse drifting through the Old Port is something that sticks with your soul. For years, I genuinely thought that specific briny, saffron-soaked magic was off-limits once I shifted to plant-based cooking. I thought I’d said goodbye to that complex, oceanic depth forever. But this vegan bouillabaisse is proof that those coastal memories don’t have to stay in the past; they just need a fresh, plant-based perspective.

While this recipe is a plant-based revelation, those interested in the authentic Marseille bouillabaisse can appreciate the deep culinary roots of this dish.

The Secret to an Authentic Vegan Bouillabaisse Broth

The trick to satisfying vegan food is what I call the Umami Stack. For this bouillabaisse, we aren’t just using vegetable broth; we are creating a multi-layered sea broth. We start with dulse flakes—a red seaweed that provides a soft, saline iodine note—and finish with white miso. This combination creates a sophisticated plant-based seafood stew base without the need for animal products.

The miso is the game-changer here. It provides a fermented, savory depth that mirrors the complexity of a traditional fish stock. Pro tip: Never boil your miso! We add it at the very end with the heat off to preserve its delicate flavor and probiotic benefits.

Mastering King Oyster Mushroom Scallops

King oyster mushrooms are essentially a blank canvas. When you score them in that classic crosshatch pattern and sear them correctly, they take on a “scallop-like” resistance that is absolutely addictive. These king oyster mushroom scallops are the focal point of the dish, providing the meaty texture usually found in shellfish.

The secret to great tofu or mushrooms is moisture control. I like to “dry sear” the mushrooms in a hot pan for a minute before adding any oil. This jumpstarts the evaporation of their internal water so they can actually crisp up instead of steaming. This technique converts skeptics every single time—even my non-vegan friends find themselves reaching for the last “scallop.”

The Saffron Vegetable Stew Base

Saffron is the soul of this dish. To get that vibrant golden color and floral aroma, don’t just toss the threads in. Gently toast them in a dry pan for a few seconds until fragrant, then bloom them in a little warm liquid. This extra step is the difference between a “good” stew and a world-class saffron vegetable stew.

If you love this coastal profile, you might also enjoy exploring how this compares to the classic San Francisco Cioppino.

Serving with Abundance

This is the exact dish I serve when I want to show people that vegan mediterranean recipes aren’t about restriction—it’s about absolute culinary abundance.

Serve this in wide, shallow bowls to showcase the seared mushrooms and hearts of palm fish substitute. Don’t forget the Vegan Rouille—that creamy, saffron-garlic aioli we make with aquafaba. Slather it on a piece of crusty garlic-rubbed sourdough or a high-hydration baguette and dip it deep into that golden broth. Let me show you what’s possible when we stop apologizing for plants and start letting them shine!

Check out our full collection of the best bouillabaisse versions for more inspiration.