Vegan Calamari (Oyster Mushroom)
I adore this recipe because it transforms humble oyster mushrooms into crispy bites of joy that remind me of my favorite seaside memories, all while being 100% plant-based.
Growing up, I loved going to the beach and munching on calamari with my friends.
Now, as a vegan chef, I wanted to recreate that experience without any animal products.
This Vegan Calamari made from oyster mushrooms not only captures that crispy, savory essence but also keeps the spirit of joy alive in every bite.
Plus, it's super simple to make and perfect for sharing!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Oyster mushrooms are the star here, providing that chewy texture similar to calamari. If you can't find them, you can use king oyster mushrooms or even zucchini slices! For the batter, feel free to play around with spices to suit your taste—maybe some cayenne for heat or even a touch of lemon zest for brightness.
Tips & Notes
- •I love to double the recipe and freeze half for later—just reheat in the oven for a quick snack.
- •Make sure your oil is hot enough before frying; this ensures they get crispy and don’t absorb too much oil.
Recipe Variations
- •Sometimes, I’ll add a splash of hot sauce to the batter for a spicy kick.
- •If I have leftover batter, I’ll toss in some sliced vegetables like zucchini or eggplant for a fun veggie fry.
Storage & Freezing
These are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven to restore that crunchy texture.
Frequently Asked Questions
Can I bake these instead of frying?
Absolutely! Preheat your oven to 425°F (220°C), place the battered mushrooms on a lined baking sheet, and spray lightly with oil. Bake for about 20-25 minutes or until crispy, flipping halfway through.
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I adore this recipe because it transforms humble oyster mushrooms into crispy bites of joy that remind me of my favorite seaside memories, all while being 100% plant-based.
Ingredients
Instructions
- 1
Start by cleaning your oyster mushrooms. Gently wipe them with a damp cloth to remove any dirt. Trim off the tough ends.
- 2
In a large bowl, whisk together the flour, cornstarch, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper.
- 3
Pour in the plant-based oat milk and stir until the batter is smooth and well-combined. It should be thick enough to coat the mushrooms.
- 4
Heat the oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan.
- 5
Once the oil is hot (test by dropping a bit of batter in; it should sizzle), dip each mushroom into the batter, allowing the excess to drip off.
- 6
Carefully place the coated mushrooms into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- 7
Remove the fried mushrooms and place them on a paper towel-lined plate to absorb any excess oil.
- 8
Serve immediately with your favorite dipping sauce—I'm a sucker for a spicy vegan mayo!
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