veganuary ep. 5: what I eat in a day

Hi! Here are the recipes from episode 5 of my veganuary series over on YouTube! If you haven’t watched the video yet, be sure to check it out below. If you’re here for the recipes, check them out below as well! Some of the links included in this post are affiliate links meaning if you purchase using my link, I will receive a small commission for my effort. I appreciate your support :)

YOGURT PARFAIT

1 SERVING

INGREDIENTS:

  • 3/4 cup of plant-based yogurt (I recommend Cocojune, Forager, Colina, or Kite Hill)

  • Granola (recipe here)

  • Mixed fruit
    DIRECTIONS: Add the plant based yogurt to a bowl and top with granola and your choice of fruit and a sweetener.

VEGAN CALAMARI

INGREDIENTS:

  • 2-3 large king oyster mushrooms or trumpet mushrooms

  • Spray oil for air frying

STOVE TOP SIMMER MIX

    • 1/3 cup soy sauce, tamari, or coconut aminos

    • 2-3 seaweed sheets

    • Optional: 1/4 cup furikake or kelp seasoning

DRY BATTER

    • 1/2 cup all-purpose flour

    • 1/3 cup cornstarch or arrowroot starch

    • 1/3 cup vegan-friendly bread crumbs

    • 1 tsp old bay

    • 1 tsp garlic powder

    • 1/2 tsp smoked paprika

    • 1 tsp onion powder

    • Salt + black pepper to taste

    • 2 tsp furikake or kelp seasoning

WET BATTER

    • 2 cups plain, unsweetened plant milk (almond, oat, cashew, etc)

    • 2 tbsp soy sauce, tamari, coconut aminos

    • 1 tbsp furikake or kelp seasoning

    • Black pepper to taste

    • 1/4 cup flour or cornstarch to thicken

      DIRECTIONS:

    • Bring a large pot of water to a low boil. Once the water comes to a simmer, add soy sauce, tamari, or coconut aminos, seaweed sheets, and optional furikake or kelp seasoning.

    • Slice mushrooms into 1/2-inch thick circles and puncture a hole in the center. Add the mushrooms to the pot and cover with a lid. Let simmer for 45 minutes to an hour until mushrooms are tender.

      BATTER COATING

    • In one bowl, mix dry batter ingredients; in another bowl, combine wet batter ingredients. Coat each mushroom with dry mixture, dip into wet mixture, coat again with dry mixture. Shake off excess batter.

FRYING METHODS

    • Air-fryer method: Place mushrooms in the air-fryer basket in a single layer. Spray each side of the mushrooms with olive oil and air-fry at 390°F for 10-12 minutes until golden and crispy.

    • Deep frying method: In a skillet over medium heat, add oil. Once hot, Fry mushrooms until golden.

      SERVE

    • Serve the vegan calamari with fresh lemon wedges and your choice of dipping sauce

Shakayla Houston1 Comment