Squids in; vegan calamari

SERVES: 8  TIME: 45 mins

The thing we really ‘missed’ about turning vegan was seafood but for obvious reasons we made the change and we are so pleased we did. Even better now we’re running rings (ahem) around the vegan seafood game.

This mock calamari is made from tempura battered palm hearts and good seasoning. If you didn’t know, palm hearts are long tubular vegetables harvested from the inside of certain trees and are used commonly in S America, Caribbean and Asian cooking. A pretty bougjy ingredient and an amazing source of protein, potassium, vitamin C; you can get them in any large supermarket where they come in cans and are a great addition to salads.

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These are honestly so delightful we wish we’d made more just like all our guests. Paired with our homemade garlic aioli and you are set.

  1. Prep the tempura batter from our recipe and add the ground nori to it. Be careful that the seaweed is ground properly as otherwise it can come out in big clumps.

  2. Mix together the ingredients for the flouring in a bowl
  3. Open and drain your tins of palm hearts then carefully slice each tube about 0.7cm all the way down.

  4. You should be able to notice that, just like trees, the palm hearts grow in rings. Very carefully use your fingers to push out the smaller hole and you should be left with a ring, not dissimilar to squid rings.P1000341

  5. Heat up some oil in a frying pan on medium heat.

  6. Working in batches, coat the rings in the batter then into the flour mix. Add them to the oil, and cook until they are crispy and have gone a golden colour. Use a slotted spoon to remove them from the oil and keep them in a low heat oven on paper towels to soak up the oil and keep them warm while you fry the rest.P1000344

  7. When you’re ready to, get a serving bowl (we opted for ultimate novelty), fill it with salad and fresh lemon half way then chuck your calamari rings on top, salt pepper, aoili and you’re sailing…

You can be as creative with the presentation as you like, and oh bouy, we went a bit ‘overboard’. I didn’t do that on porpoise, don’t get salty and take the bait…


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