Vegan King Oyster Mushroom Calamari from the Air Fryer

Ingredients

• 400 g King oyster mushrooms (thick stems)
• 150 ml Plant-based milk
• 1 Nori (sheet, crumbled)
• 1 EL Lemon juice
• 80 g Flour
• 30 g Cornstarch
• 80 g Panko
• 1 TL Paprika
• 0.5 TL Garlic powder
• 1 TL Salt
• Oil spray (use generously)
• Lemon (for serving)
• Vegan aioli (for serving)

Steps

1. 1

   Cut the thick stems of the king oyster mushrooms into slices about 1 cm thick. Cut out the center of each slice to create rings.

2. 2

   Bring the plant-based milk, crumbled nori, and salt to a boil in a saucepan.

3. 3

   Add the mushroom rings to the milk and simmer for 2–3 minutes.

4. 4

   Remove the saucepan from the heat and let the rings steep in the liquid for 10 minutes.

5. 5

   Stir the lemon juice into the milk.

6. 6

   Drain the rings.

7. 7

   Mix the flour, cornstarch, paprika, and garlic powder together.

8. 8

   Toss the drained rings in the flour, cornstarch, and spice mixture.

9. 9

   Dip the rings into the nori-infused plant-based milk.

10. 10

    Press the rings into the panko until they are coated all over.

11. 11

    Spray the breaded rings generously with oil spray.

12. 12

    Cook in the air fryer at 200 °C for a total of 8–10 minutes, turning halfway through the cooking time.

13. 13

    Serve with lemon and vegan aioli.

Notes

The ingredient list specifies 200 °C and 8–10 minutes in the air fryer. The transcript states 205 °C and 10–15 minutes instead; the written recipe instructions apply here. No quantities are specified for the lemon, aioli, or oil spray.

Nutrition per serving

• vegan
• vegetarian
• contains gluten
• air fryer
• crispy
• main course
• fish alternative