Vegan Calamari Recipe
By Hot For Food
🔪Prep Time: 15 minutes
👩🍳Cook Time: 20 minutes
3 to 4 king oyster mushrooms
2 lemon wedges, as garnish
the tartar sauce (from the hot for food cookbook), for dipping
finely chopped parsley, as garnish (optional)
vegetable oil, for frying
1/2 C all-purpose flour
1/2 C cornstarch
1/8 tsp ground cayenne pepper
1/8 tsp smoked paprika
1/4 tsp garlic powder
1 tsp sea salt
1 tsp ground black pepper
up to 1 C club soda
1Slice mushroom stems width-wise into 1/8-inch and 1/4-inch rounds. Reserve the mushroom tops for another use.
2Depending on the thickness of your oyster mushroom stems, use a 1/2-inch round cookie cutter or the round end of a metal piping tip to punch holes into the center of each mushroom round. You’ll also batter and fry up the inside circles you punch out.
3You can deep fry in a large flat-bottomed pot or a deep fryer. After doing the deep fryer method in the video above, I actually recommend doing this with a pot with a thermometer attached. This way you have more control over separating the mushroom pieces. I found they sank, and stuck to the bottom of the fry basket! If using the pot ensure you add enough vegetable oil so you have at least 2-inches of oil on the bottom. Ensure oil is heated to 350°F before frying the mushrooms.
4To make the batter, in a medium bowl whisk together all-purpose flour, cornstarch, cayenne pepper, smoked paprika, garlic powder, sea salt, and ground pepper until well combined. Slowly add the club soda while whisking until you get a pancake-like batter. You might not use the entire 1 cup of club soda to achieve this consistency. It should stick well to the mushroom pieces and not drip off too much.
5Working in batches, add half the mushroom pieces to the batter and toss to evenly coat with your hands. Tap off the excess and gently add a couple pieces at a time to the frying oil.
6Use a wooden spoon or chopstick to separate the mushroom pieces, while frying so they don’t stick together.
7Once the pieces float to the surface in about 2 minutes, flip and fry the other side for about 2 more minutes. It should take about 4 to 5 minutes total to reach a nice golden brown color.
8Remove the fried mushrooms with a slotted spoon onto a paper towel lined baking sheet or large platter. Repeat until all remaining mushroom pieces are fried.
9Squeeze some lemon juice over the vegan calamari just before serving and use the tartar sauce from the hot for food cookbook for dipping or use a pre-made vegan tartar sauce. Regular shrimp cocktail sauce is also vegan friendly, or you can whip up your own by combining ketchup and horseradish. That’s all it is anyway! You could add a bit of garlic and/or lemon juice if you really want!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.