Truth be told, neither Larissa nor I were ever big seafood fans—and when I did eat fish, it was mainly shrimp or fish sticks. Calamari (traditionally made from squid) never appealed to me. But this vegan calamari recipe? That’s a different story!
Made with king oyster mushrooms and seasoned just right, these crispy rings deliver all the satisfying texture and ocean-inspired flavor of traditional calamari—minus the squid. Whether you’re missing seafood, looking for a fun party food, or just want to impress your omni friends, this one’s a keeper.
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What Makes This Vegan Calamari Recipe Special
This vegan calamari is just really, really good. Using king oyster mushrooms (also called king trumpet mushrooms), we recreate the chewy, meaty texture that makes calamari such a classic appetizer.
A little seaweed brings a subtle ocean vibe, and the crispy coating is “fried food at home” at its absolute best. Pair it with cocktail sauce, marinara, or spicy vegan tartar sauce, and you’ve got a plant-based crowd-pleaser.
Shopping List
- king oyster mushrooms (or king trumpet mushrooms)
- nori sheet (or dulse flakes or nori flakes)
- all-purpose flour
- unsweetened almond milk (or any non-dairy milk)
- garlic powder
- Old Bay Seasoning or Slap Ya Mama seasoning)
- sea salt
- apple cider vinegar
- panko breadcrumbs
- canola oil or vegetable oil, for frying
- Optional: lemon wedges, cocktail sauce, garlic aioli, or tartar sauce for serving
Instructions
Slice the Mushrooms
Trim the ends off your king oyster mushrooms and slice them into thick rounds—about ½ inch. Use a small cookie cutter, bottle cap, or knife to hollow out the centers to make rings (save the centers for stir-fry!).
Prep the Seaweed Flavor
If using a full nori sheet, pulse it in a blender or food processor until you get fine flakes. Mix with your flour, garlic powder, sea salt, and Old Bay.
Set Up Your Breading Stations
Grab 3 shallow bowls.
- Bowl 1 flour + seasoning + seaweed flakes
- Bowl 2 almond milk + apple cider vinegar (this is your vegan buttermilk)
- Bowl 3 panko breadcrumbs
Coat the Mushroom Rings
Dip each ring into the flour mix, then the milk, then back into flour, back into milk, and finally coat in breadcrumbs. This double-dip method gives the calamari a nice, crispy finish.
Fry Until Golden
Heat about 2 inches of oil in a skillet over medium-high heat. Once hot, carefully fry the mushroom rings in batches for 2–3 minutes per side or until golden brown. Remove and place on a paper towel–lined plate.
Serve with Dipping Sauces
Sprinkle with a little extra sea salt and serve hot with lemon wedges, garlic mayo sauce, cocktail sauce, or vegan aioli.
Why This Vegan Calamari Recipe Works
Hearts of palm and soy curls often show up in vegan seafood recipes, but mushrooms—especially king oysters—nail the chewy texture better than anything else. Their mild flavor soaks up seasoning and seaweed like a sponge. Paired with a seasoned flour coating and crunchy panko, you’ve got a restaurant-quality appetizer right from your kitchen.
Variations to Try
Try using hearts of palm slices for a softer texture or soy curls marinated in coconut aminos and garlic for a different shape.
Want a gluten-free version? Use chickpea flour and gluten-free breadcrumbs. You can even pop these in the air fryer for a lighter option—just spritz with oil and air fry at 400°F for about 10 minutes, flipping halfway through.
Tips to Keep It Fresh
Vegan calamari is best served fresh and hot, but if you’re prepping ahead, store the breaded (uncooked) mushroom rings in a sealed container in the fridge for up to a day. Reheat cooked rings in an oven or air fryer to bring back their crispy bite. Avoid microwaving—they’ll turn soft
Vegan Calamari (Made with King Oyster Mushrooms)
Ingredients
- 2 large king oyster mushrooms
- 1 sheet nori or 1 teaspoon dulse flakes or nori flakes
- 1 cup all-purpose flour
- ½ cup unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay Seasoning or Slap Ya Mama seasoning
- ½ teaspoon sea salt
- ½ teaspoon apple cider vinegar
- 1 cup panko breadcrumbs
- canola oil or vegetable oil for frying
- lemon wedges, cocktail sauce, garlic aioli, or tartar sauce for serving
Instructions
- Trim the ends off the king oyster mushrooms and slice them into ½-inch rounds. Use a small cutter or knife to remove the center of each round, creating rings.
- If using a nori sheet, pulse it in a blender or food processor to make flakes.
- In a shallow bowl, mix the all-purpose flour with garlic powder, sea salt, Old Bay Seasoning, and the seaweed flakes.
- In a second bowl, combine the almond milk and apple cider vinegar to create vegan buttermilk.
- Place the panko breadcrumbs in a third bowl.
- Dip each mushroom ring into the flour mixture, then the milk mixture, then back into flour, back into milk again, and finally coat in breadcrumbs.
- Heat 2 inches of oil in a skillet over medium-high heat.
- Once the oil is hot, carefully fry the rings in batches for 2–3 minutes per side or until golden brown.
- Transfer to a paper towel–lined plate to drain excess oil.
- Sprinkle with extra sea salt if desired and serve hot with your choice of dipping sauce and lemon wedges.
This vegan calamari is one of those “you won’t believe it’s not seafood” kind of recipes—and trust me, that’s coming from someone who never liked seafood all that much to begin with! It’s easy to make, wildly satisfying, and a great option for your next party or plant-based happy hour.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
What are vegan calamari rings made of?
Most often, they’re made from king oyster mushrooms or hearts of palm, which mimic the texture of squid. They’re usually seasoned with seaweed for an ocean-like flavor and breaded before frying.
Can I make vegan calamari in the air fryer?
Yes (my favorite way, actually)! After breading, spray the rings lightly with oil and air fry at 400°F for about 10 minutes, flipping halfway. They won’t be as rich as deep-fried, but still super tasty.
What dipping sauces go well with vegan calamari?
Classic options include cocktail sauce, tartar sauce, garlic aioli, or a lemon-garlic mayo. Marinara sauce is another great choice if you’re leaning Italian-style.
Can I use other mushrooms besides king oyster?
Regular oyster mushrooms can work, but they’re more delicate. King oysters have the ideal size and firmness. Avoid button mushrooms—they’re too soft and small for this.
Does vegan calamari taste like seafood?
It has a mild, savory taste with a hint of “ocean” from nori or dulse flakes. The texture is what really sells it—it’s chewy and satisfying, especially with a crispy coating.
