After reading this article you’ll be able to make your own vegan shrimp and add to your favorite recipes. This recipe includes both fried and baked variations of vegan shrimp as well as shrimp cocktail, and some very important tips and tricks that will help you make the best vegan shrimp recipe. Vegan Fried Calamari-Shrimp This vegan variation of calamari-shrimp will certainly satisfy your seafood cravings. It tastes like something coming out of the sea and it’s so easy to prepare. I name it “calamari-shrimp” because it tastes and feels like real seafood. These come out nicely crunchy and golden brown and yes, I’m tempted to make another portion of these now! Fried shrimp was one of these foods that I really loved to devour back in my meat-eating days and I’m a big fan of turning classic comfort foods into vegan delicacies. I’ve been experimenting with this vegan shrimp version for quite some time and it’s so delicious. Including king oyster mushrooms which have the meatiest and richest consistency and breadcrumbs for extra crunch, this is a recipe you’ll be making again and again. Pin Are vegan shrimp good for you? Plant-based shrimp is vegan and loaded with nutrients and proteins that are good! Vegan seafood is becoming more popular each year. It has been proven to have nutritional benefits. Oyster mushroom vegan shrimps are great and are loaded with fiber and other nutrients that are very important. Also, store-bought vegan shrimps are great, like Sophie's Kitchen's Breaded Vegan Shrimp, is organic and non-GMO. Vegan Shrimp Recipe This vegan shrimp version is simple to prepare and you only need minimal ingredients and time to make it. Southern-style fried seafood is a classic American comfort dish and this recipe mimics the tastes and textures of original seafood greatly, but it feels a tad healthier. Ingredients 5 king oyster mushroom stalks 3 tbsp plain flour 2 tbsp ground flaxseed ¼ cup panko breadcrumbs Sesame oil (for frying) Directions For Baking Method Trim the stalks of the oyster mushrooms off and slice each stalk into 3-4 rounds. Flip the rounds over and cut an “S” shape irregularly through the center of each round to make a shrimp-like shape. Once you have sliced all the oyster mushrooms, make your breadcrumb layer. I used Blue Dragon breadcrumbs as they are flakier and crunchier compared to ordinary thin breadcrumbs. I mixed them up with an old bay spice blend to add some flavor. Thus, you only need to get some flaky breadcrumbs and old bay seasoning. Add the flour into one bowl, add the flaxseed powered by the water in a second bowl, and finally add the prepared breadcrumbs to the last bowl. To prepare the flaxseed, combine ¼ cup warm water and whisk it to enable it to absorb some of the liquid. This will serve as your “egg” wash. Line a baking tray with parchment paper and preheat your oven at medium-high heat. Then coat each mushroom “shrimp” into the flour and make sure all sides are covered. Repeat the same step with the flaxseed wash and finally coat in the breadcrumb mixture. Add the mushroom “shrimps” onto the baking tray and cook for 20 minutes or so until golden brown and very hot. Serve sizzling hot with the dipping sauce or as a sandwich filler. Go to the note section below for a vegan shrimp dip recipe. Frying Vegan Shrimp Heat on medium heat. Add enough sesame oil to the frying pan to coat the bottom. Once the oil has gotten hot, only add as many vegan shrimp as you can comfortably fit in the pan. Fry the shrimp for about 1-2 minutes each side until they are golden brown. Continue with the next batch, adding more sesame oils as necessary. After the shrimp has been fried, transfer them to a baking sheet lined with paper towels. This will allow any oil that remains to be absorbed. Tips For Frying Vegan Shrimp Your oil must be hot enough. The vegan shrimp should be able to sizzle when you add it to the hot oil. Do not add the shrimp to the hot oil too soon. Wait until it is hot. Leave some space for shrimps in the pan. You should leave a little space between each piece of vegan shrimp. This will allow them to become crispy and golden all the way. Fry each side for 1-2 minutes. Because each piece of bacon is small, they don't require to be fried for too long. They can be fried for about 1-2 minutes each side. Spread them on a baking sheet covered with paper towels. This allows any oil to soak up the paper towels. Dipping Sauce To prepare the vegan dipping sauce for the “shrimps”, you’ll have to mix: ½ sp hot (sriracha) sauce ½ tsp paprika 1 tbsp ACV vinegar 1 tbsp tomato puree 1 tsp onion powder 1 tbsp tomato puree 1 tbsp old bay seasoning You simply mix all these spices together and serve them. You may keep them in a fridge for 5-7 days in a sealable container. These mushroom “shrimps” do not hold up well when reheated so it’s best to make them just before serving and eating them. The sauce, of course, can be kept for up to a week in the fridge. How to make Vegan Shrimp Cocktail To make a vegan shrimp cocktail you can simply fry the shrimp in some sesame oil and then let them cool. Mix 1/3 cup of ketchup and 2-3 tbsp of ground horseradish together. Stir well. The cocktail sauce should be placed in a bowl or fancy dish. Add the shrimp substitute to the top. Notes Sesame oil to fry: The size of your pan will determine how much oil you need. The bottom of your pan should be well-oiled. It took me 2 TBSP of sesame oils to coat our 11-inch round pan. We added more oil as needed, totaling 4 tablespoons. Oven-baked Preheat oven to 400F (200C). Bake them for 15-20 minutes on parchment-lined baking sheets until golden and crispy. Gluten-free Use a gluten-free all-purpose flour blend or gluten-free breadcrumbs to make this vegan shrimp gluten-free. Storing: For up to three days, keep leftover vegan shrimp in an airtight container in your refrigerator. Reheating: You can either heat them in the oven at 350F for 10-15 minutes or in the air fryer until they are hot and crispy. How to make vegan store-bought shrimp If you're feeling a bit lazy and want to save some time, you can always make store-bought vegan shrimp. Frozen vegan shrimp brands like Sophie's Kitchen or Plant-Based Seafood Co. are great. Also, you may find great vegan shrimps in Asian markets but they need to be prepared before being eaten. Although there are no instructions on how to cook the shrimp, the texture and taste are greatly improved by adding butter and garlic to the pan. For about 3-5 minutes, pan fry the shrimp in 1 tablespoon of vegan butter. You can also put them directly in the pan from the freezer. You don't need to first thaw shrimp. You can add 1 to 2 cloves of minced fresh garlic in the final minute of cooking for more flavor.

This Mushroom-Walnut Meatless Loaf w/ Ketchup Glaze is hearty, healthy and full of flavor. It will keep the vegans and non-vegans at the table together.

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Whether you are a devout vegan or just a meatless Monday dieter, you likely crave salami once in a while. Traditional salami is an earthy, well-seasoned, cured log of either ground pork or beef. Imagine taking all those same flavors and transforming them into a vegan version without the meat. Vegan salami is a real...

Indulge in the savory delight of our delectable Seitan recipe with chickpea flour. Plant-based perfection that will satisfy your taste buds. Try it today!

50 g. raw cashews (or roasted without salt) 10 g. of brewers yeast flakes (2 tablespoons) 1 c / c (teaspoon) of sea salt 200 g. grated cooked beetroot 10 g. dried onion flakes or powder 10 g. garlic powder 50 g. hydrated dried tomato in oil 1 c / s (tablespoon) lemon juice 1/2 c / c of powdered thyme 1/2 c / c dried oregano 1/2 c / c ground cumin ----- 300 ml. water 10 g. agar or gelatin powder 100 g. of red pepper stuffed olives (or any other stuffed or boneless) Put in the bowl of the mixer all the ingredients, except the last three (water, agar-agar and olives) and blend. In a saucepan heat the water until it starts boiling. Reduce heat and add the agar or gelatin. Keep cooking, stirring frequently, for 4 minutes. Add the agar or gelatin solution to the bowl of the mixer and blend again until the mix is left as a homogeneous dough. Take one or two glasses and grease the inside with a few drops of olive oil. Go putting our shredded dough layers, interspersed with olives (best chopped). Fill the cups to the top and let it cool. When the dough starts to gel, put it in the refrigerator and let it sit and cool for an hour or two at least. Once the dough has gelled completely, unmold the glass, careful not we split the mortadella.

Inspired by the amazing recipes for vegan steaks by The Happy Pear and Veggie Rose.Yes, it's vegan!! Mouth-watering, tender, chewy, juicy, flavourful, meat-like texture. Amazing! BBQ or pan fry then serve whole or slice and put on top of salad for a steak salad. So delicious and satisfying!

These vegan sausages are packed full of so much spice and flavor that you won’t miss the meat at all.

Need a wicked high protein, low fat, low carb option? Well, hail seitan. The macros are damn near on par with chicken breast!

Learn the secrets to making your own authentic German Vegan Schnitzel from scratch. You can make a bunch and keep them in the freezer for later – perfect for your meal prep and quick dinners. Plus, each schnitzel costs less than $2! Tasty, easy to make, and budget-friendly – all in one awesome recipe!

Check out this amazing vegan salami for your next charcuterie from YdaJun's Plant-Based Kitchen. And don't forget to subscribe!

(With thanks to Joanne Stepaniak and all the other inventive cooks who’ve been wrapping their seitan in foil and baking it)

Seguro que si piensas en chorizo, no te lo imaginas vegetal...pues aquí te traigo una receta para que fabriques tu propio chorizo vegano, si...

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Make your festive dinner complete with this Vegan Holiday Roast. It's filled with savory stuffing and finished with a mouth-watering glaze.

La verdad es que de vez en cuando apetece un sandwich, y se echan de menos esas cosillas que solíamos meter dentro, como la mortadela. Pero claro, no quiero volver al lado oscuro, asi que investigando tropecé con esta receta de mortadela vegana. He encontrado una variante que la hacen con anacardos crudos, que no se muy bien como estará, pero la próxima la haré con eso y ya os contare. Ingredientes: 500gr de alubia blanca (podéis comprarlas cocidas ya, aunque a mi me gustas mas cocerlas yo) Aceitunas sin hueso Pimienta, Sal, ajo en polvo, tomillo. Liquido de remolacha cocida (si tenéis algún colorante igual os sirve aunque con esta los resultados fueron espectaculares) Dos cucharadas de agar-agar Botellita de agua vacía, o algún tipo de utensilio cilíndrico ¿Que es el agar-agar?, os estaréis preguntando, el agar, es una gelatina de origen vegetal, espesante 10 veces mas que la gelatina normal, capaz de espesar hasta líquidos ácidos como la piña. Podéis encontrarla en herboristerias, dietéticas, etc. Preparación: Ponemos en remojo las dos cucharadas de agar con media taza de agua. Trituramos un poco las alubias con ayuda de la batidora, cuando las tengamos un poco desechas, les añadimos la sal, la pimienta, el ajo en polvo y tomillo y seguimos batiendo hasta que tengamos una pasta fina. Una vez hecho esto, poco a poco, para no pasarnos, le vamos echando el liquido de la remolacha, que será lo que nos hará de tinte haciendo que nuestra mortadela tome ese color rosa. Ponemos en cazo al fuego y cuando este caliente le incorporamos el agar, vamos mezclando bien durante unos cuantos minutos hasta que este todo bien mezclado. Ahora, con la pasta aun caliente la vamos metiendo en la botellita, previamente le habremos cortado la parte superior. Yo he ido interponiendo aceitunas entre cucharadas. Dejamos enfriar para que endurezca, y ya podemos cortar la botella y conservar nuestra mortadela en un papel film, y ¡¡¡a comer!!!