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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 complements the crispy, tempura-battered hearts of palm. Not to mention, it only requires a few ingredients and takes just half an hour to prepare.

Hearts of Palm Calamari [Vegan]

$2.99
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Serves

3-4

Cooking Time

30

Ingredients You Need for Hearts of Palm Calamari [Vegan]

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 teaspoons extra hot horseradish
  • 1/2 lemon, squeezed
  • 1/2 teaspoon pepper
  • Salt, to taste

How to Prepare Hearts of Palm Calamari [Vegan]

To Make the Batter:
  1. In a large mixing bowl, add tempura mix.
  2. Slowly stir in ice-cold water until the 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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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About The Author

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Ashley Hankins

See My Recipes

Ashley Hankins is a vegan food blogger and recipe developer for her blog Eat Figs, Not Pigs. While both her and her wife develop recipes that range from quick and healthy, to deep-fried and salted, they specifically focus on good feelin’, sometimes not always healthy, scrumptious comfort food. Grab a drink and let’s have some fun in the kitchen!

Comments

  1. Thank you very much, your Palm Calamari Recipe was very tasty. Your recipe is very easy to follow. Certainly I will share this relationship with my relatives. My family will enjoy it Thanks

  2. Do not use hearts of palm.
    Use of palm tree products is speeding up the decline of the rain forest.

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