This grilled vegan calamari is 100% what you need in your life right now! It’s totally plant-based and will get your fish-free seafood craving handled.
Plus, it’s really basic to make – slice, marinate, grill, devour! What’s the secret? The incredibly scallop-like texture of the thick-stemmed king oyster (aka trumpet) mushroom. (Not to be confused with regular oyster mushroom, who’s fan is shaped like a clam, or – you guessed it – oyster… shell).
Sliced into strips, these beauties perfectly replicate the smooth, yet somewhat chewy texture of grilled calamari – minus the squid!
To get that fresh, ocean flavor we marinate it in olive oil, lemon, kelp powder and some yummy spices. I like to also add a cajun spice blend to mine, but that’s totally optional.
If you can, it’s best to leave these to marinate in the fridge for at least 30 minutes or more. They really soak up the flavor that way.
In the winter these vegan calamari strips are great served with veggie laden savory rice, butternut mash, a baked potato or even a naughty side of fries. In the warmer months this the perfect meal to serve with a salad of fresh spring greens – think grilled asparagus, green peas and baby spinach – dressed in basil pesto or vinaigrette. Too good!
Grilled Vegan Calamari
Sizzling Grilled Vegan Calamari Recipe
INGREDIENTS: (makes 2 servings)
- 1 x package of king oyster mushrooms (approx 250 grams)
- 1,5 x tablespoons olive oil
- 2 x tablespoons lemon juice
- 2 x tablespoons water
- 1 x tablespoon fish spice blend
- 1 x tablespoon cajun spice blend (optional)
- 1 x teaspoon kelp powder
- Salt and black pepper to taste
METHOD
- In a bowl, create your marinade by combining the olive oil, lemon juice, water, fish spice, cajun spice, kelp, salt and black pepper.
- Cut the tops off and slice the king oyster trumpet mushrooms down their full length into thin strips. About 3 – 5 strips per mushroom.
- Cover the strips in the marinade, ensure each piece is thoroughly coated.
- Put in the fridge for at least 30 minutes. Give the mixture a good stir about halfway through, to make sure everything is coated.
- Heat a griddle pan on high, and add the strips. Flip each strip once only after, after about 3 – 5 minutes.
- Serve and enjoy!
- 1 x package of king oyster mushrooms (approx 250 grams)
- 1,5 x tablespoons olive oil
- 2 x tablespoons lemon juice
- 2 x tablespoons water
- 1 x tablespoon fish spice blend
- 1 x tablespoon cajun spice blend (optional)
- 1 x teaspoon kelp powder
- Salt and black pepper to taste
- In a bowl, create your marinade by combining the olive oil, lemon juice, water, fish spice, cajun spice, kelp, salt and black pepper.
- Cut the tops off and slice the king oyster trumpet mushrooms down their full length into thin strips. About 3 - 5 strips per mushroom.
- Cover the strips in marinade, ensure each piece is thoroughly coated.
- Put in the fridge for at least 30 minutes. Give the mixture a good stir about halfway through, to make sure everything is coated.
- Heat a griddle pan on high, and add the strips. Flip each strip once only after, after about 3 - 5 minutes.
- Serve and enjoy!
