1/1 Photo of Vegan & Vegetarian Shrimp
This is my alternative to shrimp, which I developed in order to have something shrimpesque in my veg sushi and stirfries! It's actually super easy to make. The type of seaweed/nori/dulse you use changes the seafoodiness of the flavour quite a bit, so try experimenting. I prefer dulse, but it's really down to personal taste. Enjoy!
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Units: US | Metric
For the Vegan Shrimp
- 1 cup gluten flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup sweet potato puree (tip ( babyfood works really well)
- 1 tablespoon vegetable oil
For the broth
- 1Sift together the gluten flour, garlic powder and paprika. Mix well.
- 2In another bowl, combine the sweet potato puree and the oil.
- 3Mix the dry ingredients into the wet, and knead by hand until you have a smooth dough. (2-3 minutes only, no need to over-do it. Keep in mind that the longer you knead the tougher the "meat" will be).
- 4Pound the dough flat (about 1/2"), and slice into strips, approximately 1/2" thick (maximum) and 2" long. (These will poof up a lot while cooking, so don't be fooled into making them bigger! Smaller is best in this case!) Set aside.
- 5In a medium saucepan, combine water, salt and seaweed to make a broth. Stir well.
- 6Place strips into COLD broth, and then turn up the heat to medium-high, and bring to a boil.
- 7Reduce heat and simmer for 30 minutes, or until floating to top and cooked through. (Note: thicker slices will require longer cooking times, and less for thinner slices.).
- 8Serve with cocktail sauce, or garlic butter or butter alternative, or in your favourite main dish.
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Nutritional Facts for Vegan & Vegetarian Shrimp
Serving Size: 1 (364 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 178.0
- Calories from Fat 36
- Total Fat 4.1 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 1802.6 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 1.0 g
- Sugars 1.8 g
- Protein 23.4 g