4 large, thick king oyster mushrooms
3 tsp of wakame sea weed, dried
3 tsp of nori flakes
250 ml soy milk
1 tbsp Danwood Smoky Vinegar®
200 g flour
1/2 tsp Danwood Smoky Powder®
1/2 tsp smoked paprika, ground
1/4 tsp garlic powder
1/2 tsp pepper, black, ground
2 tsp of salt
Approx. 0.5 l Danwood Smoked Oil®
1 tbsp parsley, chopped
1/2 lemon, cut into wedges
200 ml vegan aioli (homemade or bought)
1 chipotle, pickled in Adobo sauce, chopped
1 tbsp parsley, finely chopped
Vegan calamari :
Cut the king oyster mushrooms into round slices about 1/2 centimetre thick. Cut these slices into rings with a round cookie cutter. These rings should also be about half a centimetre thick. This works best if you use round cutters in different sizes.
Keep the remaining round mushroom pieces and the mushroom hats in the refrigerator until the next day. Then fry them as a side dish or fry them with onions and scrambled tofu for breakfast. They also taste very good in a creamy sauce.
For making calamari, add about one litre of water to a sauce pan. Add both types of seaweed and bring to a boil.
Let the mushroom rings simmer in that broth for about 10 minutes. Take the sauce pan off the stove and let the vegan squid cool down in the hot seaweed liquid for 20 minutes. Sieve and remove the algae from the mushrooms.
Pour Danwood Smoky Vinegar into the soy milk, do not stir in, but let it sit for a few minutes. Until the vegan milk gets a little flaky.
Mix the flour with the smoked paprika powder, garlic powder, Danwood Smoky Powder®, salt and pepper.
Stir through the soy milk and add all mushroom rings to it. Keep the vegan calamari rings in the soy milk for about 15 minutes.
Then take them out, one by one and batter them with the flour mixture.
Finally, heat about half a liter Danwood Smoked Oil® in a saucepan to around 170 ° C.
Fry the battered calamari in the oil.
Puree the chipotle with the vegan aioli.
Then just stir in the chopped parsley.
Put the freshly fried, hot vegan calamari on 2 plates, then sprinkle with a little parsley and serve with the chiptle aioli and a few lemon wedges.
Enjoy your meal!
This recipe is entirely plant based . The texture of king oyster mushrooms is amazing for vegan seafood . These fried smoky ‘calamari’ are perfect finger snack for parties !