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Pan-Fried Vegan ‘Calamari’ Recipe

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Pan-fried plant-based calamari rings on rocket with creamy plant-based dressing, fresh herbs, black pepper, and two lemon wedges on a glass plate.
Plant-based calamari rings topped with dairy-free creamy sauce and herbs, served on rocket leaves in a glass with a lemon wedge.
A close-up of pan-fried mushroom calamari rings garnished with herbs, with a fork piercing one ring and lemon wedges on the side.

Yep, you read right! This seaside-inspired vegan ‘calamari’ is guaranteed to impress, whether you’re entertaining or just treating yourself. Made with juicy mushrooms and paired with a creamy, zingy, homemade garlicky aioli — what’s not to love?

You will need

Serves 2

For the mushroom calamari:

  • 1/4 cup vegan fish sauce
  • 2 teaspoons crushed dried wakame flakes (or any dried sea vegetable, such as nori)
  • Juice of 1/2 lemon
  • 1/4 cup water
  • 4 large King Oyster mushrooms
  • 3 tablespoons olive oil
  • 1/2 teaspoon chilli flakes, optional

For the aioli dressing:

  • 3/4 cup soy milk
  • 1 garlic clove, crushed
  • 1/2 teaspoon black salt (kala namak)
  • Cracked black pepper, to taste
  • 1 cup neutral flavoured vegetable oil, like sunflower or canola
  • Juice and zest of 1/4 lemon

To serve (optional):

  • Rocket
  • Fresh parsley
  • Lemon wedges

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Directions

20 mins to prep

5 mins to cook

  1. Step 1

    For the mushroom calamari: Prepare the marinade. Into a bowl, combine the fish sauce, wakame flakes (or dried sea vegetables), lemon and 1/4 cup of water.

  2. Step 2

    Slice the mushrooms into rounds. Using a small round cutter (such as a piping nozzle or cannolo tube), cut a hole from the centre of each mushroom round to create ring shapes.

  3. Step 3

    Toss the mushrooms in the marinade to coat thoroughly. Allow to marinate while making the aioli, for at least 10 minutes.

  4. Step 4

    For the aioli dressing: Pour the soy milk into a blender. Add the garlic, black salt and black pepper and blend. With the blender running on low, slowly pour in the neutral oil in a steady stream. The sauce will start to thicken.

  5. Step 5

    Add the lemon juice and zest and blend briefly to incorporate. The aioli will become slightly thicker and brighter in flavour.

  6. Step 6

    Drain the mushrooms well from the marinade.

  7. Step 7

    Heat the olive oil in a frypan. Add the mushrooms and lightly pan-fry for 1-2 minutes, sprinkling in the chilli flakes if you like a little heat.

  8. Step 8

    Serve on a bed of rocket and garnish with parsley and lemon wedges. Drizzle the aioli generously over the calamari.

Hot tip!

If you can’t access vegan fish sauce, you can replace it with water, a dash of soy sauce, extra lemon juice and sprinkle in a little more dried sea vegetables. 

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