Salt and pepper vegan ‘calamari’

Method:

1. Drain the can of vegan calamari, but save the seaweedy bits!
2. Dip each piece in the plant milk
3. Coat in the dry batter
4. Repeat steps 2 and 3
5. Shallow fry on high heat for one minute on each side
6. Serve with vegan tartare sauce, a wedge of lemon and a sprinkle of chives

Ingredients:

One can of Nature’s Charm vegan calamari (King oyster mushrooms)
Wet batter:
Plant milk of your choice (We’ve used soy milk)
Dry batter:
1/4 cup of chickpea flour
1/4 cup of panko breadcrumbs
1 tsp sea salt
1/2 tsp pepper
Lemon wedge and chives to serve

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