Vegan Calamari "from king oyster mushrooms"
Watch the video to see detailed instructions
Vegan "calamari" recipe
Ingredients:
- 8-9 king oyster mushrooms (sliced and made into rings)
- 1 seaweed sheet (flakes)
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 lemon squeeze or 1/2 tsp lemon salt
- 1/2 cup plant based milk
- Few drops of vinegar (optional)
- 1 cup AP flour
- 1/3 cup corn starch
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3 tbsp panko breadcrumbs
Cooking instructions:
- Grind seaweed sheets to a powder and sift it.
- Slice mushrooms into half-centimeter to 1 centimeter slices and cut out an inner circle to get rings.
- Fry the mushrooms for a couple of minutes in oil at medium heat, cover them, and let them cool down.
- Add larger seaweed flakes, sea salt, garlic powder, lemon, plant-based milk, and vinegar to the mushrooms, mix them, and let it marinate for 30 minutes.
- Cut sweet potatoes into thin slices, spice them with grill spice, cornstarch, panko breadcrumbs, and olive oil, and air fry them.
- Mix flour, cornstarch, garlic powder, black pepper, lemon salt, and panko breadcrumbs in a bowl.
- Toss calamari from the marinade in the coating mix until covered from all sides, and then move them to a different plate before frying.
- Heat the oil, fry the calamari rings until golden brown, fish them out, and drain the excess oil with kitchen paper.
- Sprinkle the seaweed powder on top of the hot calamari, add a generous squeeze of lemon and dash of salt if needed.
- The mushroom tops can be used to make a mushroom sauce.
- Beech mushrooms can be used instead of king oyster mushrooms for the tentacles.
- The amount of flour and cornstarch should be adjusted depending on how much mushrooms are being fried.