Name: Vegan Calamari
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 14 oz. cans hearts of palm or 16 king oyster mushrooms; 1 cup oat milk or water; 3/4 cup organic all-purpose flour; 1/2 cup potato starch; 1/2 tsp. baking powder; 1/2 tsp. dried oregano; 1/4 tsp. garlic powder; 1/4 tsp. onion powder; 1 tsp. Himalayan fine pink salt; 1/4 tsp. ground white pepper; 1/4 tsp. cayenne pepper (optional); Vegetable oil (for frying); Lemon wedges (for garnish & drizzle); Fresh flat leaf parsley (minced for garnish)

Dive into an ocean of flavor with vegan calamari! This plant-based rendition of a seafood favorite delivers an utterly delightful texture, possibly even superior to the original. Accompanied by tangy vegan aioli or marinara sauce and a spritz of lemon, it’s a taste sensation that will leave you craving more.

0 from 0 votes

Vegan Calamari

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 196 kcal

Author Ryan Shepard

Ingredients

3 14 oz. cans hearts of palm or 16 king oyster mushrooms
1 cup oat milk or water
3/4 cup organic all-purpose flour
1/2 cup potato starch
1/2 tsp. baking powder
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. Himalayan fine pink salt
1/4 tsp. ground white pepper
1/4 tsp. cayenne pepper optional
Vegetable oil for frying
Lemon wedges for garnish & drizzle
Fresh flat leaf parsley minced for garnish

Instructions

In large pot, heat oil to 350 degrees F.
If using hearts of palm, remove center from hearts of palm and slice into 1/2-in. thick rings.
If using mushrooms, clean mushrooms, remove top and slice into 1/4-in. thick rounds. Cut a hole in middle of mushroom rounds (don’t throw away the center pieces, you can fry these).
In mixing bowl, soak mushrooms in oat milk while oil heats up.
In another mixing bowl, whisk together flour, potato starch and seasonings. Coat calamari with flour mixture and remove any excess before frying in preheated oil.
Fry in small batches for 4 minutes flipping halfway through. Repeat until remaining calamari are done.
Serve warm with squeeze of lemon juice, freshly minced parsley and side of marinara sauce or garlic aioli for dipping.