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Vegan Calamari with Hellmann's Tartar Sauce
Vegan Calamari with Hellmann's Tartar Sauce – - Recipe

Vegan Calamari is a delightful plant-based twist on the iconic appetizer that we all know and love. Perfect for sharing, this innovative dish is making waves in many establishments, offering a delicious and sustainable option that appeals to both vegans and non-vegans alike. Crispy, flavorful, and oh-so-satisfying, it’s the perfect choice for any occasion.

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Ingredients per serving

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Preparing the Calamari

  • Eggplant 2.0 lbs
  • LCB Veg 3.0 T
  • Tamari Sauce 3.0 T
  • Water 2.0 qts
  • Nori sheets 2.0 ea
  • Lemon Juice Of 1 Lemon
  • Lemon zest 0.5 T

Breading the Calamari & Deep Frying them

  • Banana Peppers (drained) 1.0 c
  • AP Flour 1.0 c
  • Almond milk 1.0 c
  • Panko 1.5 c
  • Kosher salt 1.0 tsp
  • Black Pepper 0.5 tsp
  • Granulated garlic 1.0 tsp

Vegan Tartar Sauce

Created by
J.C. Lopategui

J.C. Lopategui

Corporate Chef

Vegan Calamari is a delightful plant-based twist on the iconic appetizer that we all know and love. Perfect for sharing, this innovative dish is making waves in many establishments, offering a delicious and sustainable option that appeals to both vegans and non-vegans alike. Crispy, flavorful, and oh-so-satisfying, it’s the perfect choice for any occasion.

...

Preparation

  1. Preparing the Calamari

    • Slice Eggplant to 1" thickness & using round cutters; make the rings as big or small as you can get them (Cut the center with a smaller cutter).
    • Bring the rest of the ingredients to a medium stock pot and bring liquid to a quick simmer.
    • Poach the eggplant rings for 30-45 seconds & place them on a clean sheet tray.
    • Refrigerate & reserve for next step.

  2. Breading the Calamari & Deep Frying them

    1.25 hrs
    • Standard Breading Procedure set-up; Mix the AP Flour w/ salt, pepper & garlic and place that on a 1/3 pan, place the aldmond milk on a 1/3 pan & the panko on a separate 1/3 pan. Now dip the eggplant rings on the flour, followed by the milk & finished with the panko.Repeat the same breading procedure for the Banana Peppers-- Place all of them on a sheet tray and freeze for a minimum of 1 hour.
    • Deep fry the vegan calamari at 350F, until light-brown & crispy. Place on a sheet tray with racks for plating.  

  3. Vegan Tartar Sauce

    5 minutes
    • Combine all ingredients in a mixing bowl and serve.
    • Tip:- Use a bed of greens or Cabbage for Plating.
Created by
J.C. Lopategui

J.C. Lopategui

Corporate Chef