Vegan Salt and Pepper Squid
Transport your taste buds to the seaside with this delightful Vegan Salt and Pepper Squid recipe, a plant-based twist on the classic seafood dish. The magic lies in tender hearts of palm, transformed into squid-like rings and coated in a seasoned gluten-free flour mix with white pepper, cayenne, and garlic powder for an irresistible flavor. Crisped to golden perfection in vegetable oil and garnished with fragrant sautéed spring onions and red chili, this dish is both visually stunning and bursting with bold, aromatic spice. Served alongside zesty lemon wedges, it's the ultimate vegan appetizer or snack, perfectly mimicking the texture and taste of the beloved original while staying completely animal-free. Ready in under 45 minutes, this inventive recipe is ideal for impressing guests or indulging in a cruelty-free seafood-inspired treat!
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Recipe Information
Ingredients
- 400 grams hearts of palm
- 2 tablespoons konjac powder
- 1 cup water
- 1 cup cornstarch
- 1 cup all-purpose gluten-free flour
- 1 teaspoon ground white pepper
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 2 cups vegetable oil
- 2 stalks spring onions
- 1 unit red chili
- 4 unit lemon wedges
Instructions
Drain and rinse the hearts of palm, then slice them into 1/2 inch rings.
In a mixing bowl, combine konjac powder with water to create a thick gel-like paste.
In another bowl, mix cornstarch, gluten-free flour, ground white pepper, ground black pepper, sea salt, garlic powder, and cayenne pepper.
Dip each heart of palm ring into the konjac mixture, coating well, then dredge it in the flour mixture ensuring an even coat. Set aside.
Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 180°C (350°F).
Fry the coated heart of palm rings in batches, avoiding overcrowding the pan, for about 3-4 minutes or until golden brown and crispy. Remove and drain on a paper towel.
Thinly slice the spring onions and red chili.
In a small pan, use a little of the frying oil to sauté the spring onions and chili until fragrant, about 1 minute.
Toss the fried vegan squid with the sautéed spring onions and chili.
Serve immediately with lemon wedges on the side for extra zest.
Nutrition Facts
Calories |
4428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 423.1 g | 542% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4975 mg | 216% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 2.6 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
