A vegan take on classic calamari using trumpet mushrooms, providing a crispy and flavorful appetizer or snack.
Ingredients: 4 large trumpet mushrooms. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup unsweetened almond milk. 1 cup panko breadcrumbs. Oil for frying.
Instructions: Slice the trumpet mushrooms into rings, about 1/4 inch thick. In a bowl, mix together the flour, garlic powder, paprika, salt, and black pepper. Pour the almond milk into another bowl. Dip each mushroom ring into the flour mixture, then into the almond milk, and finally into the panko breadcrumbs, ensuring they are evenly coated. Heat oil in a frying pan over medium-high heat. Fry the coated mushroom rings in batches until they are golden brown and crispy, about 2-3 minutes per side. Remove from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
Prep Time: 15 minutes
Cook Time: 10 minutes
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