Vegan Vegetarian Shrimp Recipe 435

VEGAN & VEGETARIAN SHRIMP

Vegan & Vegetarian Shrimp image

This is my alternative to shrimp, which I developed in order to have something shrimpesque in my veg sushi and stirfries! It's actually super easy to make. The type of seaweed/nori/dulse you use changes the seafoodiness of the flavour quite a bit, so try experimenting. I prefer dulse, but it's really down to personal taste. Enjoy!

Provided by HarperCait

Categories Yam/Sweet Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup gluten flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup sweet potato puree (tip ( babyfood works really well)
1 tablespoon vegetable oil
8 cups water
1 -2 tablespoon salt, to taste
1 -2 tablespoon dulse seaweed

Steps:

Sift together the gluten flour, garlic powder and paprika. Mix well.
In another bowl, combine the sweet potato puree and the oil.
Mix the dry ingredients into the wet, and knead by hand until you have a smooth dough. (2-3 minutes only, no need to over-do it. Keep in mind that the longer you knead the tougher the "meat" will be).
Pound the dough flat (about 1/2"), and slice into strips, approximately 1/2" thick (maximum) and 2" long. (These will poof up a lot while cooking, so don't be fooled into making them bigger! Smaller is best in this case!) Set aside.
In a medium saucepan, combine water, salt and seaweed to make a broth. Stir well.
Place strips into COLD broth, and then turn up the heat to medium-high, and bring to a boil.
Reduce heat and simmer for 30 minutes, or until floating to top and cooked through. (Note: thicker slices will require longer cooking times, and less for thinner slices.).
Serve with cocktail sauce, or garlic butter or butter alternative, or in your favourite main dish.

Nutrition Facts : Calories 178, Fat 4.1, SaturatedFat 0.6, Sodium 1802.7, Carbohydrate 12.5, Fiber 1, Sugar 1.8, Protein 23.4

VEGAN SHRIMP

Vegan Shrimp image

Homemade vegan shrimp (vegan prawns) made from king oyster mushrooms and seasoned to taste like shrimp. Use this mock shrimp as you would shrimp in any recipe.

Provided by Monica Davis

Categories Appetizer Main Course

Time 31m

Number Of Ingredients 8

Ingredients

2 large king oyster mushrooms
1/3 cup water
1/2 teaspoon kelp flakes (or a sheet of nori)
1/2 teaspoon old bay seasoning
1/2 teaspoon salt
1 tablespoon vegan butter
1 clove garlic (minced (optional))
1 squeeze lemon juice ((optional))

Steps:

Cut the brown caps off the top of the king mushroom as well as the hard bottom inch or so.
Slice the mushroom stems into rounds about 1/4 inch thick. Then cut the circles into the shape of a shrimp.
In a saucepan, heat 1/3 cup of water, 1/2 teaspoon kelp flakes, 1/2 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt. Heat until it starts to boil then take off the heat and pour the broth over the cut mushrooms.
Allow the mushrooms to marinate in the broth for about 20 minutes.
Heat vegan butter in a skillet until melted, then add the marinated "shrimp."
Saute the shrimp over medium heat for about 3 minutes on each side. You can also add some minced garlic for extra flavor and sprinkle them with a little paprika to give them a red color. They are also delicious with a squeeze of lemon juice if desired.
Serve as you would shrimp or toss them into your favorite recipes that call for shrimp.

Nutrition Facts : Calories 62 kcal, Carbohydrate 8 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Sodium 340 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

VEGAN & VEGETARIAN SHRIMP RECIPE - (4.3/5)

Vegan & Vegetarian Shrimp Recipe - (4.3/5) image

Provided by blum099

Number Of Ingredients 10

Ingredients

VEGAN SHRIMP:
1 cup gluten flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup sweet potato puree ( tip, babyfood works really well)
1 tablespoon vegetable oil
BROTH:
8 cups water
Salt to taste
2 tablespoons dulse seaweed

Steps:

Sift together the gluten flour, garlic powder and paprika. Mix well. In another bowl, combine the sweet potato puree and the oil. Mix the dry ingredients into the wet, and knead by hand until you have a smooth dough, 2-3 minutes only, no need to over-do it. Keep in mind that the longer you knead the tougher the "meat" will be. Pound the dough flat (about 1/2"), and slice into strips, approximately 1/2" thick (maximum) and 2" long. These will poof up a lot while cooking, so don't be fooled into making them bigger! Smaller is best in this case! Set aside. In a medium saucepan, combine water, salt and seaweed to make a broth. Stir well. Place strips into COLD broth, and then turn up the heat to medium-high, and bring to a boil. Reduce heat and simmer for 30 minutes, or until floating to top and cooked through. Note: thicker slices will require longer cooking times, and less for thinner slices. Serve with cocktail sauce, or garlic butter or butter alternative, or in your favorite main dish.

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