How to make... 100% Vegan Deep-Fried Calamari Tapas

To celebrate National Vegetarian Week, we asked one of our favourite plant-based chefs for the inside scoop on her famous vegan calamari!

By Emma Davidson | May 22nd '22

Before plant-based restaurant Black Leaf closed its doors earlier this year, head chef Grace Stubbs served some banging vegan calamari that was a huge hit with both carnivores and herbivores alike. 

To celebrate National Vegetarian Week, Grace has very kindly gifted us her step by step guide on how to perfect her 100% vegan take on the popular fish dish, and it’s not as complicated as you may have once thought.

The ingredients are fairly simple, as is the process – but you will need a deep fat fryer, to make sure the ‘calamari’ is crisped to perfection.

Grace Stubbs’ Vegan Calamari 

Ingredients (Calamari Batter)

  • 4 Nori Sheets (blitzed)
  • Chopped Dill
  • 200g Plain Flour
  • Cider
  • 2tsp baking powder 
  • King Oyster Mushrooms

Firstly, combine all of the dry ingredients in a bowl and whisk in the cider until you have a smooth, even batter.

Then, you’ll need your King Oyster Mushrooms! Cut the mushroom stalks into 1cm thick pieces and slice a circle in the middle. 

Once prepared, you’ll then want to marinate them in the Calamari Broth to emulate that rich, fishy flavour. 

Ingredients (Calamari Broth)

  • 1 litre of warm water 
  • 2 sheets of Nori
  • 1tbsp of White Miso Paste 
  • 1tbsp of Agave Syrup
  • 4tbsp of Soy Sauce

Mix all of these ingredients in a deep tub then pop in your mushrooms to soak for 20-30 minutes. 

Once ready and soaked, simply drop the mushrooms into the batter, coating them evenly on both sides and pop into a deep fat fryer! Fry until golden brown. 

Grace’s new venture is pop-up vegan offering Boneless Brigade, who you can follow right here:

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