I’d suggest that if you (or whomever) like the flavor of seafood, to try seaweed or kelp, it’s the same flavor as fish (but neither fish nor seaweeds are necessarily healthy, if the ocean is polluted, which it has been known to be at times, just saying). Something about cold canned chickpeas that are blended with grapeseed oil reminds me of tunafish, by the way. Don’t worry too much about fatty acids, because pescetarians aren’t outliving vegans based on eating fish, so what does it matter? Omega is just another buzzword as far as being exaggerated, like antioxidants, or protein, really (people need a balance of water and electrolytes mostly, or they will drop dead, like a fish out of water, and the rest is about not being extremely deficient, which a varied diet basically covers, and there are plenty of plant foods or supplements for a good nutrient variety). Look up studies on these things in addition to watching movies, and you will have more facts about what’s necessary for nutrition and health in general. This is just my opinion (or educated guess, because nobody knows everything about nutrition). I think most of the flavors people attribute to animal foods are based on plant seasonings, or oils which could be substituted with plant based ones. I don’t miss any flavors as far as that goes, and it’s nice of you to consider this too. As a good deed, I think it is rewarded with better health for most vegans…
Another thing I’d recommend is cooking everything, since produce, spices, nuts, grains, frozen, canned, and prepared plant foods of all kinds contribute to half of the food poisoning outbreaks and recalls on a regular basis, and it is happening more often because there is more food being produced. This fundamentally can’t be prevented without cooking food immediately before eating it (although it is less likely with commercial canning, which is thoroughly heated in the process, whereas pre-heated frozen food is still succeptible to waterborne pathogens from the packaging equipment). People trying to make smoothies and eat more salads for their so-called “superfood” potential are also going to get more bacteria in their diet, which may make them sick enough to think they can’t tolerate produce very well (although uncooked plants are harder to digest, so that’s always true to some extent). Raw plant food doesn’t kill as many people as contaminated animal food (by about 3 times), but if one or more of the 30-something pathogens known to cause food poisioning get you on a bad day, like if you had the flu already or were very young or old aged, then you might become a statistic (but it’s like driving, since the statistics don’t change how people drive for the most part, and movies don’t often move people as much as the movie theater butter, which, by the way, can accumulate mycotoxins that can’t be cooked out of dairy, but can be cooked out of produce to a greater extent). I think this is one of the reasons veganism is healthier than vegetarianism, which is healthier than omnivorism. Besides the pathogens, and kinds of fat involved in cardiovascular disease, more of the mold and fungal toxins accumulate in animal fat (because of what the animals eat, including veterinary drugs, and heavy metals), so it all adds up. Intermittant fasting has health benefits too, with any of those diets in between, because eating is only half of the picture of health. The other half is about what you don’t eat. Obviously if even water can be toxic, and it is otherwise the least toxic substance, you especially don’t want to be concentrating things in the diet that are toxic in small amounts, or megadosing on supplements either (well, at least look up peer reviewed studies on it before getting carried away, because I know people have damaged their livers with too much of a good thing).
Anyway, to be positive, my point is that we all have some good choices to make, because it has been established that some choices are better than others, so here’s to your health… 
