Vegan Calamari "from king oyster mushrooms"

Watch the video to see detailed instructions

Vegan "calamari" recipe

  • 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
 Sprinkle the seaweed powder,sea salt and squeeze some lemon on top of the fried "Calamari"

Cooking instructions:
  1. Grind seaweed sheets to a powder and sift it.
  2. Slice mushrooms into half-centimeter to 1 centimeter slices and cut out an inner circle to get rings.
  3. Fry the mushrooms for a couple of minutes in oil at medium heat, cover them, and let them cool down.
  4. 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.
  5. Cut sweet potatoes into thin slices, spice them with grill spice, cornstarch, panko breadcrumbs, and olive oil, and air fry them.
  6. Mix flour, cornstarch, garlic powder, black pepper, lemon salt, and panko breadcrumbs in a bowl.
  7. Toss calamari from the marinade in the coating mix until covered from all sides, and then move them to a different plate before frying.
  8. Heat the oil, fry the calamari rings until golden brown, fish them out, and drain the excess oil with kitchen paper.
  9. 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.