We don’t have to sacrifice our oceans, the planet or animals to eat amazing food. This vegan calamari recipe is flavorful, light, crispy, and absolutely delicious. It's served with a classic cocktail sauce that perfectly compliments the crispy, tempura-battered hearts of palm. Not to mention, it only requires a few ingredients and takes just half an hour to prepare.

Advertisement

Hearts of Palm Calamari [Vegan]

Serves

3-4

Cooking Time

30

Ingredients

For the Batter:

  • 1 1/2 cups tempura mix
  • 1-2 cups ice cold water
  • 3 seaweed nori sheets, finely ground
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Calamari:

  • 2 14-ounce cans hearts of palm, drained
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon Old Bay seasoning, plus more to taste
  • 1 tablespoon seasoning of choice
  • Lemon wedges for serving
  • Salt and pepper to taste

For the Cocktail Sauce:

  • 1/4 cup vegan ketchup
  • 2 teaspoon extra hot horseradish
  • 1/2 lemon, squeezed
  • 1/2 teaspoon pepper
  • Salt to taste
Advertisement

Preparation

To Make the Batter:

  1. In a large mixing bowl, add tempura mix.
  2. Slowly stir in ice cold water until batter is thick and creamy, like pancake batter.
  3. Stir in the ground seaweed, salt, and pepper. Set this aside.

To Make the Calamari:

  1. Cut each heart of palm in half.
  2. Using your pinky or a straw, push out the soft center of the hearts of palm, leaving only a hollow barrel.
  3. Slice each barrel into 1 inch thick rings.
  4. In a large plastic bag, add the flour and the rest of the seasonings.
  5. Close the bag and shake it to ensure the flour and seasonings have been mixed together.
  6. Working in batches, add the calamari rings to batter first, then to a plastic bag.
  7. Toss the plastic bag gently until all the rings are fully coated.
  8. In a frying pan, on medium-high, heat, add coated rings to the oil.
  9. Cook them until they're golden brown and crispy. This should take about 2-3 minutes.
  10. With a slotted spoon, remove rings from oil and transfer onto a paper towel lined plate.
  11. Serve with cocktail sauce.