Crispy King Calamari | Vegan

A Taste of the Sea 

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If there is one flavor that I often crave, it's the taste of the sea. With the help of these simple ingredients, I was able to recreate a seafood classic - fried calamari; however, "veganized" by the help of the king trumpet mushroom! Before I get into bragging, let's delve into the nutritional value of the king trumpet mushroom. It's generous in protein, thiamin, vitamin B6, folate, iron, magnesium, zinc, and manganese. As you can read, the regal name suits it very well.

On another note, I am still SHOOK by the fact that this vegan recipe can mimic the exact flavor and texture of calamari. You'll be just as amazed once you taste this recipe! Let's get started!

 

Total time: < 30 minutes

Yield: 2 servings

 

ingredients:

  • 1 king trumpet mushroom.

  • 1 small pack of seaweed snack sheets, crumbled. (i used 5 small sheets).

  • 1/2 cup garbanzo bean flour.

  • 1/2 cup of beer batter.

  • 1 - 1 1/2 cup of mineral water ( I used Pellegrino). feel free to add more if you think your batter needs it!

  • 1 cup Italian seasoned panko breadcrumbs.

  • 1 teaspoon Italian seasoning.

  • 1 tsp of Old Bay Seasoning .

  • 1/4 teaspoon garlic powder.

  • 1 teaspoon salt.

  • 1/4 teaspoon cayenne pepper.

  • 1/2 teaspoon ground black pepper.

 

Cooking:

  • grapeseed oil (or an alternative vegetable oil ) for pan frying

 

prep Instructions

  • Thoroughly wash the king trumpet mushrooms and trim ends and tops.

  • Slice the King Trumpet mushroom stem into disks.

  • Use a small round cookie cutter (I used the top of a small bottle) to punch out the core of each slice to create calamari rings.

 

Batter

  • Put the garbanzo bean flour and beer batter into a mixing bowl. Add the mineral water and stir well. 

  • In a separate bowl, combine all the seasonings and panko breadcrumbs.

 

cooking instructions:

  • First, dip the mushroom rings in the liquid batter and then into the panko breadcrumb mix - coat each mushroom ring well.

  • Put the grapeseed oil (or oil of choice) in a frying pan over medium-high heat. 

  • Wait until the oil is very hot but not smoking. Add the mushroom rings in small batches to make sure you don't crowd out the pan.  Fry the rings on each side until they have a golden-brown crust.

Enjoy as an appetizer and/or With:

 

MAKE SURE YOU TAG ON INSTAGRAM @GRDNOFYSMN AND HASHTAG #GRDNOFYSMN IF YOU RECREATE ANY OF THE RECIPES,

I WOULD LOVE TO SEE YOUR PHOTOS!

¡BUEN PROVECHO!

EntreeYasmin Wells