VEGAN SHRIMP RECIPES

Name: VEGAN SHRIMP
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 4 large king oyster mushroom stems, sliced into scallop-sized pieces and soaked in warm water for about 15 minutes; 1/2 cup white rice flour; 1 1/2 cup soy milk; 1 tsp coconut or apple cider vinegar; 1 tsp VeganEgg (optional)u00A0u00A0; 3/4 cup AP flour; 1/4 cup cornstarch; 1 TB garlic powder; 1 TB onion powder; 2 cups panko, plus more if needed; canola or grapeseed oil, for frying; 1 cup vegan mayo; 1/2 cup sweet chili sauce; 2 TB sriracha; the juice from one lime

VEGAN SHRIMP - RECIPES FOR THE ETHICAL VEGAN

Vegan Shrimp - Recipes for the Ethical Vegan image

Vegan Shrimp, made from king oyster mushroom stems!

Provided by olivesfordinner.com

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 15

Ingredients

4 large king oyster mushroom stems, sliced into scallop-sized pieces and soaked in warm water for about 15 minutes
1/2 cup white rice flour
1 1/2 cup soy milk
1 tsp coconut or apple cider vinegar
1 tsp VeganEgg (optional)
3/4 cup AP flour
1/4 cup cornstarch
1 TB garlic powder
1 TB onion powder
2 cups panko, plus more if needed
canola or grapeseed oil, for frying
1 cup vegan mayo
1/2 cup sweet chili sauce
2 TB sriracha
the juice from one lime

Steps:

to prepare the mushroom shrimp
to prepare the breading
to prepare the vegan shrimp

VEGAN & VEGETARIAN SHRIMP RECIPE - FOOD.COM

Vegan & Vegetarian Shrimp Recipe - Food.com image

This is my alternative to shrimp, which I developed in order to have something shrimpesque in my veg sushi and stirfries! It's actually super easy to make. The type of seaweed/nori/dulse you use changes the seafoodiness of the flavour quite a bit, so try experimenting. I prefer dulse, but it's really down to personal taste. Enjoy!

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup gluten flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup sweet potato puree (tip ( babyfood works really well)
1 tablespoon vegetable oil
8 cups water
1 -2 tablespoon salt, to taste
1 -2 tablespoon dulse seaweed

Steps:

Sift together the gluten flour, garlic powder and paprika. Mix well.
In another bowl, combine the sweet potato puree and the oil.
Mix the dry ingredients into the wet, and knead by hand until you have a smooth dough. (2-3 minutes only, no need to over-do it. Keep in mind that the longer you knead the tougher the "meat" will be).
Pound the dough flat (about 1/2"), and slice into strips, approximately 1/2" thick (maximum) and 2" long. (These will poof up a lot while cooking, so don't be fooled into making them bigger! Smaller is best in this case!) Set aside.
In a medium saucepan, combine water, salt and seaweed to make a broth. Stir well.
Place strips into COLD broth, and then turn up the heat to medium-high, and bring to a boil.
Reduce heat and simmer for 30 minutes, or until floating to top and cooked through. (Note: thicker slices will require longer cooking times, and less for thinner slices.).
Serve with cocktail sauce, or garlic butter or butter alternative, or in your favourite main dish.

Nutrition Facts : Calories 178, FatContent 4.1, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 1802.7, CarbohydrateContent 12.5, FiberContent 1, SugarContent 1.8, ProteinContent 23.4

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