Easy baked (or air fried) vegan calamari. It could not be easier. So incredibly tasty and served with one of my favourite drizzling or dunking sauces…my take on a Romesco.
I made these using the new vegan calamari from Natures Charm. I wasn’t sure what to expect when I saw that they are actually mushroom rings… but the texture is awesome and the crumb bound to them with ease. I’ve seen one other person use them in a curry which looked amazing too. I just had to give a classic a whirl with this new to me vegan alternative.
I use my air fryer for the ultimate speedy crispy coating but you can opt for the oven or go all out and fry them if you prefer. The Romesco sauce is literally a matter of blending and seasoning and you’re good to go.
Vegan Calamari with Romesco Sauce
Print RecipeIngredients
- **Calamari**
- 1 can of Nature’s Charm Vegan Calamari
- 60g plain flour
- 80ml non dairy milk
- ¼ tsp paprika
- ¼ tsp turmeric
- ¼ tsp each of salt and black pepper
- ½ a cup of panko breadcrumbs
- Spray oil for cooking
- **Romesco**
- 30g smooth almond butter
- 100g roasted red peppers from a jar
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 small clove of garlic
- ¼ tsp smoked paprika
- Salt to taste
Instructions
Preheat your oven to 200C (400F); you can also cook these in an air fryer!
Mix together the flour and non dairy milk in a bowl.
Mix the paprika, turmeric, salt, pepper and breadcrumbs in another bowl.
Drain the vegan calamari and pat dry with some kitchen paper.
Dunk the calamari in flour mixtures, shake off the excess and then press into the crumb mixture.
Repeat with remaining calamari. Place into your air fryer or onto a baking tray.
Spray liberally with spray oil. Cook in the air fryer for 10 minutes or in the oven for about 15 minutes. The calamari should be crisp and brown.
Meanwhile blend together all the ingredients for the romesco sauce. Season to taste.
Store leftovers of the sauce in the fridge for up to three days.
