Vegan Vegetarian Shrimp Recipes

VEGAN SHRIMP

Steps:

• Cut the brown caps off the top of the king mushroom as well as the hard bottom inch or so.
• Slice the mushroom stems into rounds about 1/4 inch thick. Then cut the circles into the shape of a shrimp.
• In a saucepan, heat 1/3 cup of water, 1/2 teaspoon kelp flakes, 1/2 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt. Heat until it starts to boil then take off the heat and pour the broth over the cut mushrooms.
• Allow the mushrooms to marinate in the broth for about 20 minutes.
• Heat vegan butter in a skillet until melted, then add the marinated "shrimp."
• Saute the shrimp over medium heat for about 3 minutes on each side. You can also add some minced garlic for extra flavor and sprinkle them with a little paprika to give them a red color. They are also delicious with a squeeze of lemon juice if desired.
• Serve as you would shrimp or toss them into your favorite recipes that call for shrimp.

VEGAN & VEGETARIAN SHRIMP

Steps:

• Sift together the gluten flour, garlic powder and paprika. Mix well.
• In another bowl, combine the sweet potato puree and the oil.
• Mix 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).
• Pound 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.
• In a medium saucepan, combine water, salt and seaweed to make a broth. Stir well.
• Place strips into COLD broth, and then turn up the heat to medium-high, and bring to a boil.
• Reduce 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.).
• Serve with cocktail sauce, or garlic butter or butter alternative, or in your favourite main dish.

VEGAN & VEGETARIAN SHRIMP RECIPE - (4.3/5)

Steps:

• Sift together the gluten flour, garlic powder and paprika. Mix well. In another bowl, combine the sweet potato puree and the oil. Mix 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. Pound 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. In a medium saucepan, combine water, salt and seaweed to make a broth. Stir well. Place strips into COLD broth, and then turn up the heat to medium-high, and bring to a boil. Reduce 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. Serve with cocktail sauce, or garlic butter or butter alternative, or in your favorite main dish.