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Vegan Mushroom Calamari with Spicy Marinara

Vegan Mushroom Calamari with Spicy Marinara
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Vegan Mushroom Calamari with Spicy Marinara is a crispy, flavorful plant-based appetizer or meal featuring tender oyster mushrooms battered and fried to mimic traditional calamari. Paired with a zesty, spicy marinara sauce bursting with fresh tomatoes and herbs, this recipe offers a perfect balance of heat, tang, and umami that appeals to vegans and non-vegans alike. Easy to prepare with wholesome ingredients, it’s a healthy and versatile dish perfect for sharing or enjoying solo.

Ingredients

Scale

Mushrooms and Batter

  • 1 lb Oyster Mushrooms, cleaned and separated into ring-like strips
  • 3/4 cup All-Purpose Flour (or gluten-free flour for gluten-free version)
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup Aquafaba or Flax Egg (vegan binder)
  • 1 cup Panko Breadcrumbs (or gluten-free breadcrumbs)
  • Olive Oil, for frying

Spicy Marinara Sauce

  • 2 tbsp Olive Oil
  • 3 cloves Garlic, minced
  • 1/2 tsp Crushed Red Pepper Flakes (adjust to heat preference)
  • 1 can (14 oz) Canned Tomatoes
  • 2 tbsp Fresh Basil, chopped (or substitute with thyme/rosemary/parsley)
  • 1 tbsp Fresh Oregano, chopped
  • Sea Salt, to taste
  • Black Pepper, to taste

Instructions

  1. Prepare the Mushrooms: Gently clean the oyster mushrooms with a damp cloth and separate them into ring-like strips resembling calamari. Pat them dry carefully to ensure the batter adheres well.
  2. Make the Batter: In a bowl, combine all-purpose flour, garlic powder, smoked paprika, sea salt, and black pepper. Add aquafaba or flax egg and whisk until smooth, achieving a pancake batter-like consistency.
  3. Coat the Mushrooms: Dip each mushroom strip into the batter, ensuring full coverage. Then transfer each piece onto a plate of panko breadcrumbs, pressing lightly to coat evenly for maximum crunch.
  4. Fry to Crispy Perfection: Heat olive oil in a frying pan over medium heat. Carefully place the coated mushrooms in the oil and fry for about 2-3 minutes per batch until golden brown and crisp on all sides. Remove and drain on paper towels to remove excess oil.
  5. Prepare the Spicy Marinara Sauce: In a saucepan, heat olive oil and sauté minced garlic with crushed red pepper flakes until fragrant. Add canned tomatoes, fresh basil, oregano, salt, and pepper. Simmer gently for 15-20 minutes until the sauce thickens and flavors meld beautifully.
  6. Serve and Enjoy: Plate the crispy mushroom calamari alongside a generous scoop of spicy marinara. Garnish with fresh herbs or lemon wedges if desired for a burst of brightness.

Notes

  • Dry Mushrooms Well: Pat mushrooms dry before battering to achieve a crispier crust and avoid sogginess.
  • Don’t Overcrowd the Pan: Fry mushrooms in small batches so they crisp evenly without steaming.
  • Use Fresh Spices: Fresh garlic powder and smoked paprika enhance flavor vibrancy.
  • Let the Sauce Simmer: Reducing the marinara thickens the sauce and intensifies flavors.
  • Serve Immediately: Enjoy the mushroom calamari fresh out of the fryer for best texture before it softens.

Nutrition

Keywords: vegan calamari, mushroom calamari, spicy marinara, crispy vegan appetizer, plant-based seafood, vegan appetizer, gluten-free vegan recipe

Find it online: https://juliaglam.com/vegan-mushroom-calamari-with-spicy-marinara/