We’re loving this delicious & fun appetiser! You need to try out this Vegan Calamari served with a Lemon & Mayo Aioli Dipping Sauce
What you need:
For the Aioli: 1/2 cup vegan mayo, 2 tsp lemon juice, zest of 1/2 lemon, 1 tsp Dijon mustard For The Calamari: 14 oz jar of Hearts of Palm in Brine ( 8 oz when drained. Look for “sustainably harvested” on label ) 1 cup non dairy milk ( I used oat/ full fat), 2 tsp lemon, 2 tsp sriracha, 3/4 cup corn starch, 1/4 cup cornmeal, 2 tsp Old Bay Seasoning, 1/2 tsp salt, 1/4 tsp pepper, oil with high smoke point ( I used avocado oil)
1️⃣ In a small bowl whisk together aioli ingredients, season to taste. Place in fridge
2️⃣ In a large bowl whisk together milk, lemon, & sriracha let sit 3-5 min to thicken
3️⃣Cut hearts into 1/4 in circular slices, gently pop out center of slices to form rings. Dry throughly. Then place “ calamari” in milk to marinate while you set up breading stations & heat up oil.
4️⃣ Combine cornstarch, cornmeal, old bay seasoning, s& p, then divide between two bowls.
5️⃣To bread calamari, take rings out of liquid & toss into first breading bowl, making sure all areas are coated. Dip with a slotted spoon back to the milk mix. Then bread a second time into second bowl. Place on a tray & gently separate if any are clumped together
6️⃣ Heat 1/2 in oil on med/high in Dutch oven/ cast iron pan for 5 min (heat till 400 F )
7️⃣Fry Calamari in batches being careful not to crowd. Fry till golden. Serve with aioli & enjoy!!!
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