Vegan Calamari
 
Prep time
Cook time
Total time
 
These vegan calamari are made of king oyster mushrooms with seasoning that makes them taste like fried calamari!
Author:
Recipe type: Appetizer
Cuisine: Vegan
Serves: 2
Ingredients
  • 10 king oyster mushrooms, sliced into ¼-inch slices
  • 1 tbsp olive oil
  • 1 piece of kombu, optional
  • ¼ tsp salt
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • ½ tsp old bay seasoning
  • ½ cup unsweetened soy milk
  • 1½ tsp vinegar
  • vegetable oil, for frying
  • 2 lemon wedges, as garnish
  • dip sauce of choice
Instructions
  1. Start by boiling water in a kettle or in a small saucepan. Then, use a ½-inch round metal straw, cookie cutter or a cake piping tip to make holes in the center of each mushroom, to create calamari-looking rings.
  2. Place the calamari mushroom rings to a small saucepan and cover the mushrooms in water and bring the water to a boil.
  3. Once boiling add 1 tbsp olive oil, ¼ tsp salt, and kombu.
  4. Add mushrooms and boil for 15 minutes, or until they are dark in colour and most of the water has dissolved. Remove from heat and let them cool.
  5. While calamari is boiling, combine the flour, cornstarch, and old bay seasoning together in a bowl. Pour half of the mixture into a second bowl.
  6. In a third bowl whisk together soy milk together with the vinegar and set aside for 5 minutes to create soy buttermilk.
  7. If using a deep fryer: heat frying oil to 350F.
  8. If using a deep pan: pour enough oil to measure 3 inches inside the pan and heat the oil over medium-high heat to 350F.
  9. When the oil is hot, dredge the mushrooms in the flour mixture and shake off any excess as you place them into the bowl with the soy buttermilk.
  10. Transfer them then to the second bowl of seasoned flour coating them, completely and place on a wire cooling rack.
  11. In batches, fry the calamari for 2-3 minutes or until golden brown on both sides, allowing the oil to return to 325F between batches.
  12. Transfer fried calamari to a wire cooking inside a baking sheet, to allow excess oil to drip.
  13. Serve with caper aioli, garlic aioli, or tartar sauce.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2023/05/23/vegan-calamari/