The texture here is incredible and much nicer than calamari which can sometimes be rubbery. Here we use aubergines or eggplants to mimic the calamari shape and we infuse them with some white miso and seaweed to give them a note of the sea. We make them healthier by baking them in our Airfryer so we use less oil.

An image of Vegan Calamari with a jalapeno ketchup

Vegan Calamari with a jalapeno ketchup


This is delicious and so worth trying. By using an Airfryer we use a lot less oil than deep frying, and the Jalepano ketcup is so good!

Takes 30 minutes

Serves 2

Ingredients
 

base

  • 1 aubergines
  • 1 tbsp White miso
  • 1 litre Oat milk
  • 1 tbsp Seaweed
  • 1 tbsp salt

Coating

  • 50 g Flour
  • 50 g Bread crumbs
  • ½ tsp Garlic powder
  • tsp Turmeric powder
  • 1 tsp Salt
  • 1/2 Pepper

Oil for spraying

Jalapeno ketchup

  • 200 ml tomato puree
  • 100 ml Maple syrup
  • 75 ml Apple cider vinegar
  • 2 tbsp Jalapenos pickled no brine
  • 1 tsp Salt

Instructions
 

  • Cut the green stalk off the aubergine and peel it. Slice into rounds that are approx ½ cm in width. Use a lid from a jar to cut rounds that are approx 1/2 cm in width so you have a large O shaped aubergine round. Repeat with the remaining rounds, you may have to use a smaller lid to make smaller cuts. With the discards use a smaller lid to cut into a round so you have no waste. You should get approx 20-25 rounds out of 1 aubergine.
  • In a large saucepan add the oatmilk, seaweed, miso and salt and mix well. Add in the aubergine rounds and put on a high heat and bring to the boil and reduce to a simmer. Boil for 10 mins and carefully drain ensuring not to break up any of the aubergines.
  • Mix together the ingredients for the coating in a large flat bowl.
  • Carefully dip the boiled aubergine rounds into the coating and coat well.
  • Add to the airfryer drawer and spray with a generous spray of oil, this will help them go crispier and more golden. Bake on airfryer function at 200 degrees C for 15 mins.
  • For the ketchup, finely dice the jalapenos and add to a bowl along with the rest of the ingredients for the ketchup and mix well. If you prefer it spicier add more finely chopped jalapenos.
  • Remove the baked aubergines once during baking and spray with a little more oil and mix around so they are evenly cooked. Remove once golden.
  • Serve on a large plate with the ketchup & enjoy!
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