Vegan Calamari with Lemon-Garlic Caper Aioli Dip

I guess you can say I have a little obsession with being able to prove to my friends and family anything they can eat, I can make Vegan! I used to love seafood, I am originally from New England, so it only makes sense. Duh! I am happy that I no longer contribute to the pain and suffering of animals of the sea. Once I transitioned to a plant-based lifestyle I started to learn more and more just how horrible the fish and other living creatures of the sea have been treated. Not only that but the health of myself and my family, was a huge factor. Have you ever seen how the fish gets from the sea to your plate? Everything in between those two points is nauseating. I couldn’t do it any longer, once I knew the process.

This tasty appetizer or main dish {if you decide to keep it all to yourself that is}, is the perfect cruelty-free option for that fried up seafood replacement!

Add some oil to a small pot on medium high heat. Let it get hot enough so you’ll be ready to fry once your “Calamari” is coated in the flour mixture.

Breading & Frying the Vegan “Calamari”:

To start, prepare the flour station. In a small bowl, add in the all-purpose flour, cornstarch, old bay seasoning, garlic powder and sea salt.

Whisk the ingredients together so it’s fully distributed throughout the flour.

Next, drain your hearts of palm. DO NOT dry them.

Now, slice the hearts of palm into ½” pieces. Gently remove the inside circles. They should just pop out. 

Toss the somewhat wet slices into the flour mixture and be sure to fully coat on all sides. Tap the excess flour off into the bowl.

Add the flour coated “Calamari” to the hot oil and let it fry just long enough to brown it. It can be between golden-a medium dark brown. You don’t want to fry it too long because they will burn very fast.

Preparing the Lemon-Garlic Caper Aioli Dip:

Now, prepare your dip. In a small dish, add the vegan mayonnaise, freshly squeezed lemon juice, chopped parsley, drained capers, olive oil and minced garlic.

Be sure to thoroughly mix together all of the ingredients. You want everything to be distributed evenly so you get the full flavors from each ingredient used.

Plate and serve your Vegan “Calamari” with the Lemon-Garlic Caper Aioli.

Print Recipe

Vegan Calamari with Lemon-Garlic Caper Aioli Dip

A cruelty-free, vegan option for the perfect “seafood” replacement as an appetizer!

Course

Appetizer, Main Dish, Side Dish

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

• 2 jars Hearts of Palm drained and sliced
• ½ cup All-Purpose Flour
• ¼ cup Cornstarch
• ½ teaspoon Old Bay Seasoning
• ½ teaspoon Garlic Powder
• ½ teaspoon Sea Salt
• Oil for Frying
• Lemon-Garlic Caper Aioli Dip {recipe below}
• Lemon Wedges to garnish

Lemon-Garlic Caper Aioli Dip:

• ¼ cup Vegan Mayonnaise
• ¼ Lemon freshly juiced
• 1-2 tablespoons Fresh Parsley
• 1 tablespoon Capers drained
• 1-2 Cloves Garlic minced
• 1 teaspoon Extra Virgin Olive Oil
• Sea Salt to taste
• Ground Black Pepper to taste

Course Appetizer, Main Dish, Side Dish Prep Time 15 minutes Cook Time 15 minutes Servings Ingredients 2 jars Hearts of Palm drained and sliced ½ cup All-Purpose Flour ¼ cup Cornstarch ½ teaspoon Old Bay Seasoning ½ teaspoon Garlic Powder ½ teaspoon Sea Salt Oil for Frying Lemon-Garlic Caper Aioli Dip {recipe below} Lemon Wedges to garnish Lemon-Garlic Caper Aioli Dip: ¼ cup Vegan Mayonnaise ¼ Lemon freshly juiced 1-2 tablespoons Fresh Parsley 1 tablespoon Capers drained 1-2 Cloves Garlic minced 1 teaspoon Extra Virgin Olive Oil Sea Salt to taste Ground Black Pepper to taste

Instructions

1. Add some oil to a small pot on medium high heat. Let it get hot enough so you’ll be ready to fry once your “Calamari” is coated in the flour mixture.

Breading & Frying the Vegan “Calamari”:

1. To start, prepare the flour station. In a small bowl, add in the all-purpose flour, cornstarch, old bay seasoning, garlic powder and sea salt. Whisk the ingredients together so it’s fully distributed throughout the flour.
2. Next, drain your hearts of palm. DO NOT dry them. Now, slice the hearts of palm into ½” pieces. Gently remove the inside circles. They should just pop out. TIP: you can save these for a different recipe!
3. Toss the somewhat wet slices into the flour mixture and be sure to fully coat on all sides. Tap the excess flour off into the bowl.
4. Add the flour coated “Calamari” to the hot oil and let it fry just long enough to brown it. It can be between golden-a medium dark brown. You don’t want to fry it too long because they will burn very fast.

Preparing the Lemon-Garlic Caper Aioli Dip:

1. Now, prepare your dip. In a small dish, add the vegan mayonnaise, freshly squeezed lemon juice, chopped parsley, drained capers, olive oil and minced garlic.
2. Be sure to thoroughly mix together all of the ingredients. You want everything to be distributed evenly so you get the full flavors from each ingredient used.
3. Plate and serve your Vegan “Calamari” with the Lemon-Garlic Caper Aioli.

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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