Vegan Vegetarian Shrimp Recipes
VEGAN & VEGETARIAN SHRIMP
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
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 & VEGETARIAN SHRIMP RECIPE - (4.3/5)
Provided by blum099
Number Of Ingredients 10
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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