This one’s made with the @naturescharm Vegan Calamari ~ “I absolutely love this stuff and it takes me back to my calamari days (I used to love seafood, now I know the impacts it has on the world). 🦑🦑🦑”
This Spanish-inspired calamari salad is quick, easy, and just burts full of flavours and textures! 💃💃
You’ll need:
🇪🇸 olive oil
🇪🇸 1 onion, thinly sliced (brown or red works)
🇪🇸 1 1/2 TBS red wine vinegar
🇪🇸 1 1/2 tsp sugar
🇪🇸 3 TBS sultanas/raisins
🇪🇸 1/4 ciabatta loaf, diced
🇪🇸 1 tin @naturescharm vegan calamari
🇪🇸 3 tomatoes, diced
🇪🇸 2 TBS baby capers
🇪🇸 1/4 cup pine nuts (toasted optional)
🇪🇸 1/2 cup parsley, chopped
🇪🇸 S&P
🦑Heat oven to 180°. Line tray and place bread cubes on tray, drizzle in olive oil, and cook for 10 mins or until slightly golden
🦑Heat a large frying pan on medium heat with some oil. Fry onion slices until softened and starting to caramelise, then add the sugar, vinegar, and sultanas until the liquid has reduce by half. Set aside.
🦑Cook the calamari on a medium-high heat until browned/caramelised. Drizzle oil into the pan as needed.
🦑Combine all the ingredients into your salad bowl and season to taste. Enjoy!
This salad is definitely worth making friends with 🥗🥗🥗
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![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
