In a recent video, vegan chef Miyoko Schinner shares a recipe from her cookbook The Vegan Meat Cookbook for a convincing plant-based calamari alternative. The key ingredient is konjac, a root vegetable that, when combined with water, seasoning, and vegan fish sauce, creates a jelly-like texture that mimics calamari. The recipe includes steps for cooking the konjac mixture, slicing it into rings, and coating it in a flax egg and semolina before frying until golden brown.

Schinner emphasizes the importance of getting the texture just right, noting that the plant-based version can be drier than traditional calamari. To combat this, she recommends using a flax egg to retain moisture before coating in semolina and frying. The finished calamari can be served with a dipping sauce or enjoyed on its own, with even non-vegans finding it difficult to distinguish from the real thing. Overall, the recipe showcases the advancements in plant-based ingredients and techniques for those interested in exploring vegan seafood alternatives.