Vegan “Calamari” with a Lemon & Mayo Aioli Dipping Sauce


  • 1/2 cup vegan mayo
  • 2 tsp lemon juice
  • zest of 1/2 lemon
  • 1 tsp Dijon mustard For The Calamari
  • 14 oz jar of Hearts of Palm in Brine ( 8 oz when drained
  • 1 cup non dairy milk
  • 2 tsp lemon
  • 2 tsp sriracha
  • 3/4 cup corn starch
  • 1/4 cup cornmeal
  • 2 tsp Old Bay Seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • oil with high smoke point


  1. In a small bowl whisk together aioli ingredients, season to taste. Place in fridge

  2. In a large bowl whisk together milk, lemon, & sriracha let sit 3-5 min to thicken

  3. Cut hearts into 1/4 in circular slices, gently pop out center of slices to form rings. Dry throughly. Then place “ calamari” in milk to marinate while you set up breading stations & heat up oil.4️⃣ Combine cornstarch, cornmeal, old bay seasoning, s& p, then divide between two bowls

  4. To bread calamari, take rings out of liquid & toss into first breading bowl, making sure all areas are coated. Dip with a slotted spoon back to the milk mix. Then bread a second time into second bowl. Place on a tray & gently separate if any are clumped together6️⃣ Heat 1/2 in oil on med/high in Dutch oven/ cast iron pan for 5 min (heat till 400 F )

  5. Fry Calamari in batches being careful not to crowd. Fry till golden. Serve with aioli & enjoy

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