Vegan King Oyster Mushroom Squid
Ingredients
- 6 tablespoons cornflour
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1.5 teaspoons Chinese five spice
- 1 teaspoon chilli powder
- 1 teaspoon coconut sugar or any sugar
- 1 teaspoon salt
- 2 king oyster mushrooms
- 1 tablespoon sesame oil
- 100 milliliters almond milk or any plant milk
Miso mayo
- 1 teaspoon miso
- 2 tablespoons vegan mayo
Preparation
Chop the stalks off the mushrooms and save the brown flat parts for another meal
Cut the white stalks into disc-shaped pieces around 1 centimeter thick
Using a sharp knife, cut out the middle of each disc and save the small cut outs to fry later
In a bowl, mix the cornflour with all of the other dry ingredients
Add the almond milk to another bowl
Pour the oil into a pan on a medium-high heat
Sprinkle a bit of the cornflour into the oil to check if it is hot enough; it should sizzle or bubble
One by one, dip the mushroom rings into the milk and then the flour mix, ensuring they are well coated, and add straight to the hot pan
Repeat the dipping and frying process with the little cut out chunks
Fry until golden and crispy
For the miso mayo, mix a teaspoon of miso with 2 tablespoons of vegan mayo
Tips
The small mushroom cut outs are just as tasty and can be fried separately
This dish is crunchy on the outside and perfect for a meatless meal, ideal for sharing with friends trying to eat less fish
