Vegan Salt and Pepper Squid
Elevate your plant-based dining experience with this irresistible Vegan Salt and Pepper Squid! Made with tender hearts of palm coated in a crispy gluten-free batter, this creative twist on the classic seafood dish delivers all the texture and flavor you crave—without the squid. The flavorful combination of black and white pepper, garlic, and a hint of cayenne adds bold seasoning, while sautéed spring onions and red chili provide a fragrant, spicy kick. Perfectly golden and crunchy, these vegan "squid" rings are quick to fry and pair beautifully with zesty lemon wedges. Ready in just 40 minutes, this dish is ideal as an appetizer, snack, or party favorite. Dive into the ultimate vegan seafood alternative that will impress vegans and non-vegans alike!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams hearts of palm
- 2 tablespoons konjac powder
- 1 cup water
- 1 cup cornstarch
- 1 cup all-purpose gluten-free flour
- 1 teaspoon ground white pepper
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 2 cups vegetable oil
- 2 stalks spring onions
- 1 unit red chili
- 4 unit lemon wedges
Directions
Step 1
Drain and rinse the hearts of palm, then slice them into 1/2 inch rings.
Step 2
In a mixing bowl, combine konjac powder with water to create a thick gel-like paste.
Step 3
In another bowl, mix cornstarch, gluten-free flour, ground white pepper, ground black pepper, sea salt, garlic powder, and cayenne pepper.
Step 4
Dip each heart of palm ring into the konjac mixture, coating well, then dredge it in the flour mixture ensuring an even coat. Set aside.
Step 5
Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 180°C (350°F).
Step 6
Fry the coated heart of palm rings in batches, avoiding overcrowding the pan, for about 3-4 minutes or until golden brown and crispy. Remove and drain on a paper towel.
Step 7
Thinly slice the spring onions and red chili.
Step 8
In a small pan, use a little of the frying oil to sauté the spring onions and chili until fragrant, about 1 minute.
Step 9
Toss the fried vegan squid with the sautéed spring onions and chili.
Step 10
Serve immediately with lemon wedges on the side for extra zest.
Nutrition Facts
| Serving size | (1371.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4428.2 |
| Total Fat 423.1g | 0% |
| Saturated Fat 60.8g | 0% |
| Polyunsaturated Fat 268.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4974.9mg | 0% |
| Total Carbohydrate 180.0g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 2.6g | |
| Protein 19.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 338.0mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1102.1mg | 0% |
Source of Calories