A little culinary trip to long gone summer holiday memories. With my vegan calamari. Made from regional, seasonal king oyster mushrooms! And entirely plant based.
Ingredients
- 300 g king oyster mushrooms
- 150 g plant milk oat
- 50 g gluten free plain flour
- 30 g ground corn flakes make sure they’re sfv
- 1 ½ tsp ground nori simple nori seaweed blended until powdered
- 1 tsp sea salt
- 1 tbsp vegetable oil sunflower
- Lemon wedges / dipping sauce to serve
Instructions
- Gently remove any dirt from the mushrooms using a slightly damp cloth or kitchen paper. Remember, mushrooms should never be washed with water.
- Slice the mushrooms stalks into 5-6mm thick discs. Use the top for other recipes like pasta dishes, vegetable mince or to be added into stews/minestrone soups.
- Grab a bunch of piping bag nozzles or round cookie cutters to cut holes into the centre of each mushroom round. You can make more “calamari” out of wider rounds and use the middle discs too or reserve for other recipes.
- Prepare three bowls: one with the flour, one with the plant milk and one with the corn flakes combined with the nori powder and sea salt.
- Dip every mushroom ring first into the flour, then into the corn flakes mixture.
- Place the vegan “calamari” on well oiled air fryer basket (I use a very handy spray bottle) avoiding to overlap one another.
- Spray the mushroom rings with vegetable oil until quite wet and cook at 180°C for around 8 minutes.
- Sprinkle some salt flakes onto the vegan calamari rings and serve hot with lemon wedges and your favourite dipping sauce (I recommend vegan mayo, tartar or cocktail sauce).
Nutrition
- Calories: 193kcal
- Carbohydrates: 29g
- Protein: 7g
- Fat: 6g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Potassium: 534mg
- Fiber: 3g
- Sugar: 3g
- Calcium: 78mg
- Iron: 5mg
