Vegan Calamari

• Prep | 25 m

• Cook | 10 m

• Ready in | 35 m

• Makes | a large plate of calamari

Ingredients

• 2 14.5 oz jars of hearts of palm (try to get large hearts of palm, glass jars are best)

• 1/2 cup plant milk

• 1 tbsp apple cider vinegar

• 1 tbsp dijon mustard

• 1/2 cup artichokes, drained

• 1 nori sheet, torn into a few pieces

• 1/2 cup sparkling water

• 1 cup flour, divided (can substitute all-purpose gluten-free)

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/4 tsp salt

• 1/8-1/4 tsp cayenne

• freshly cracked black pepper

• a few cups vegetable oil for frying

Directions

1. Drain the hearts of palm. Pop out the centers (you'll use them too) and cut everything into 1/2" pieces. Set aside.

2. Blend milk, apple cider vinegar, dijon mustard, artichokes, and the nori sheet on high until completely combined (approx 2 minutes).

3. Add blended mixture to a large mixing bowl. Add in the rest of the seasonings. Whisk. Add 1/2 cup flour and sparkling water. Mix. Add in remaining 1/2 cup flour.

4. Heat oil in a pot over high heat. Be extremely careful, oil might splatter. Add two handfuls of hearts of palm to the batter and mix with your hands until fully coated. Hearts of palm are fragile, so I don't recommend using any kitchen utensils.

5. Once hearts of palm are coated in the batter, drop in hot oil, a few at a time. Frequently stir to avoid them sticking together. Repeat until all hearts of palm are fried. Serve hot with desired dipping sauce. Enjoy!