It sounds like an oxymoron. Vegan Calamari? You get it though. These crunchy bites are actually made from hearts of palm. Yes, hearts of palm! The shape, the texture & even the taste replicate calamari perfectly. Breaded with flavored panko breadcrumbs these calamari bites are just screaming for you to give a fresh squeeze of lemon & a big dunk in this Cajun dipping sauce. You will find yourself popping them in your mouth one after another. No judgment!
That crisp crunchy bite is everything! There are a couple of ways to achieve that level of crunch. Bake, fry or air-fry. How do you decide? I wanted to find a way to maintain the level of crispiness while keeping it light on oil. That meant for me baking was the best method (plus I don’t have an air-fryer). Feel free to use whatever method you prefer, just note that the recipe is designed for the baking method.
To salad or not to salad? Whichever way you choose to go it all tastes delicious. Heck, do both. We did and it 100% felt like the right move. Have a baguette or rolls? Turn it into a po’ boy sandwich. Toss it with some veggies & thai chili sauce. Add it to pasta with lots of lemon, parsley & parm (vegan of course). You really can’t go wrong!
If you crave this one, here are a few more crave-worthy recipes you must try too…
Vegan Calamari
Ingredients
- 1 can hearts of palm
- 3/4 cup non-dairy milk
- 3/4 cup flour
- 1 tsp garlic powder, divided
- 1 tsp smoked paprika, divided
- 1/2 tsp cayenne powder, divided
- 1/2 tsp ground black pepper, divided
- 1/4 tsp salt
- 3/4 cup panko breadcrumbs
- 1-2 lemons (1 tbsp juice plus wedges for garnish)
- oil spray
Cajun Dipping Sauce (Vinaigrette)
- 1/2 cup vegan plain yogurt
- 1 tsp lemon juice
- 1-2 tsp cajun seasoning
- 1-2 tsp dijon mustard
- 1/2 tsp garlic powder
- salt & pepper to taste
Instructions
- Open & drain the liquid from the can of hearts of palm. Remove each stalk & cut into coin-size pieces about 1/2 inch in diameter. Set aside.
- Grab 3 containers to make your dredging station.In the first container combine the non-dairy milk & 1 tbsp lemon juice. Stir to combine & let it sit for a few minutes to curdle.In the second container add half of the garlic powder, paprika, pepper & cayenne. Add the flour & toss to combine.In the third container add the remaining half of the spices, salt & panko. Toss to combine.
- Preheat the oven to 450°. Grab a large baking tray & spray it with a bit of the cooking spray.
- Time to dredge…Grab a piece of the hearts of palm & place it in the flour mixture to coat. Give it a shake to remove some of the excess, then dip in the milk mixture, then in the panko mixture coating thoroughly. Lay the hearts of palm on the baking sheet & repeat this process until all pieces are coated in breadcrumbs.
- Lightly spray the tops of the heats of palm with the cooking spray & place in the oven for 15-18 minutes until golden brown. You may want to flip each piece halfway through cooking time to ensure they brown evenly. Remove from the oven.
- While the calamari is cooking, make the dipping sauce. In a small bowl add all the ingredients & whisk together until combined. If making as a salad dressing add a bit of water to thin it out if needed. Taste & adjust your seasonings as you see fit.
- Serve calamari alongside the dipping sauce with some lemon wedges or top on your favorite greens for a salad.
