Homemade Vegan Calamari and Polenta Chips
Ingredients
- 200g drained tinned hearts of palm
- 30g flour
- 10g breadcrumbs
- 1 tsp nutritional yeast
- garlic powder (to taste)
- paprika (to taste)
- onion powder (to taste)
- 10ml tamari sauce
- water (for diluting)
- polenta block
Preparation
Chop the polenta block into wedges.
Bake the polenta wedges in the oven for 20 minutes.
Cut the hearts of palm into circles and extract the filling, setting it aside.
Mix the flour, nutritional yeast, garlic powder, paprika, onion powder, and breadcrumbs in a bowl.
Mix the tamari sauce with some water to create a liquid mixture.
Dip the hearts of palm circles into the liquid mixture.
Toss the dipped hearts of palm into the dry mixture to coat.
Place the coated hearts of palm on a baking tray lined with baking paper.
Bake in the oven for 20 minutes at 180°C.
Serve the baked vegan calamari with the polenta wedges or white/sweet potato chips, along with a hot dipping sauce.
