This vegan calamari recipe is delicious and fairly easy to make! Instead of squid, I used marinated soy curls that were dredged in a flour coating and pan-fried until they were crispy, chewy and delicious! Serve with lemon wedges and garlic mayo sauce for the ultimate fancy appetizer!
Calamari is the Italian word for squid. Of course, squid isn’t vegetarian, but you can still get the same taste and texture using a completely vegetarian product!
This is the second vegetarian calamari recipe I’ve posted. In the first recipe, I used hearts of palm as a squid substitute. Date hearts are tender and briney so it’s a nice alternative. But when I tried this soy curl calamari recipe I loved it even more! Soy curls are neutral in flavor which makes them great for soaking up any flavor you give them. They also have a chewier meaty texture similar to traditional calamari, so I absolutely love them in this recipe.
To give the soy curls a traditional calamari flavor, I marinated them in a mixture of vegetable broth, pickle juice, white miso paste, garlic powder, and salt. This makes soy curls taste like the sea! They are then battered and fried just as traditional calamari would be. I like to serve my vegan calamari with garlic mayo dip (recipe below), or they are also delicious served with marinara sauce. Crispy, chewy, salty and delicious, this is one of my favorite dishes for a special meal!
How to make Vegan Calamari:
Marinate the Soya Curls: In a medium bowl, whisk together the vegetable broth, pickle juice, white miso paste, garlic powder, and salt. Add the dry soy curls and soak for 15 – 20 minutes, stirring until the soy curls are soft and have absorbed some of the liquid.
Make the garlic mayo sauce: In a small bowl, mix together the mayonnaise, lemon juice, garlic, and salt and pepper. Set aside.
Beat Soya Curl: In a medium bowl, whisk together the flour, cornstarch, baking powder, pepper, and salt. Once the soy curls are soaked and softened, take a small handful of the soy curls and let the marinade drip (don’t squeeze them). Drop the soy curls into the flour mixture and coat evenly. Shake off excess flour and then transfer the vegan calamari to a plate. Repeat to coat all soy curls.
Fry the calamari: In a large skillet, add about ½ inch of oil and heat. To check if the oil is hot, drop a small piece of soy curl into the oil. If it bubbles, the oil is ready to use. Working in batches, carefully drop the soy curls into the oil in a single layer. Fry for a few minutes on each side until golden, then flip and fry for another few minutes on the other side.
Drain the fried soy curls on a paper towel-lined plate and sprinkle with a little salt. Fry the remaining calamari. Serve the vegan calamari hot, garnished with lemon wedges and dipping sauce and cilantro or parsley.
This vegan calamari is…
- Crispy outside, chewy in the middle
- Salty, savory, and lightly fishy (in a good way).
- The perfect fancy appetizer!
More Soy Curls Recipes You May Like:
Vegan Satay Skewers
Easy Soy Curl Tacos
Lemon Garlic Soy Curls
Jerk BBQ Soy Curls
Coconut Crusted Vegan Shrimp
If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Hungry!
Sam Turnbull.
Print recipe
Vegan Calamari
This vegan calamari recipe is delicious and fairly easy to make! Instead of squid, I used marinated soy curls that were dredged in a flour coating and pan-fried until they were crispy and delicious! Serve with garlic mayo dip (recipe below) or marinara sauce.
Serving:
Materials
For the batter:
- ¾ the cup All-purpose flour, (glue-free if preferred)
- 2 table spoon Cornstarch
- ¼ teaspoon Baking powder
- ¼ teaspoon Bell pepper
- ¼ teaspoon salt
- light oil, (such as canola or vegetables), for frying
For the garlic mayo (optional, or sub with marinara sauce):
- ½ the cup Vegan mayonnaise, (or sub plain vegan yogurt)
- 1 table spoon lemon juice
- 1 cloves garlic, Minced or pressed
- Salt and pepper, to test
For the garnish:
- 1 lemon, cut into wedges
- 1 table spoon Cilantro or parsley, coarsely chopped (for garnish)
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instructions
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Marinate the Soya Curls: In a medium bowl, whisk together the vegetable broth, pickle juice, white miso paste, garlic powder, and salt. Add the dry soy curls and soak for 15 – 20 minutes, stirring until the soy curls are soft and have absorbed some of the liquid.
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Make the garlic mayo sauce: In a small bowl, mix together the mayonnaise, lemon juice, garlic, and salt and pepper. Set aside.
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Beat Soya Curl: In a medium bowl, whisk together the flour, cornstarch, baking powder, pepper, and salt. Once the soy curls are soaked and softened, take a small handful of the soy curls and let the marinade drip (don’t squeeze them). Drop the soy curls into the flour mixture and coat evenly. Shake off excess flour and then transfer to a plate. Repeat to coat all soy curls.
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Fry the calamari: In a large skillet, add about ½ inch of oil and heat. To check if the oil is hot, drop a small piece of soy curl into the oil. If it bubbles, the oil is ready to use. Working in batches, carefully drop the soy curls into the oil in a single layer. Fry for a few minutes on each side until golden, then flip and fry for another few minutes on the other side.
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Drain the fried soy curls on a paper towel-lined plate and sprinkle with a little salt. Fry the remaining calamari. Serve the calamari hot, garnished with lemon wedges and dipping sauce, and cilantro or parsley.
Comment
Air Fryer Version: To make Soya Curls in Air Fryer, follow all steps to prepare Soya Curls. Preheat your air fryer to 370F (190C). Generously coat the flour-coated soy curls in spray oil so there are no dry spots, flip and repeat. When working in batches, place the soy curls in a single layer in the basket so that there is air around each soy curl. Air fry the soya curls for about 6 minutes until they are crispy and lightly browned around the edges.
nutrition
Worship: 1 Serves without Garlic Mayo Sauce (recipe makes 2 servings) | Calories: 526kcal | Sugars: 63g | Protein: 20g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fats: 12g | Monounsaturated fats: 5g | Trans fats: 0.1g | Sodium: 2209mg | Potassium: 165mg | Fiber: 8g | Sugar: 7g | Vitamin A: 288IU | Vitamin C: 29mg | Calcium: 148mg | Iron: 6mg