22. Vegan Scampi

PS Close up

I was on the Veggieboards forum (again!) when someone mentioned “shrimp” made using yam protein. Being British, I translated this to mean prawns made from sweet potato and became intrigued.

A quick Google found me the below webpage. Credit where credits due, this recipe formed the foundation of my latest creation:

http://low-cholesterol.food.com/recipe/vegan-vegetarian-shrimp-448418

The resulting scampi doesn’t taste exactly like scampi. The texture isn’t perfect either, but it is the closest thing I have had to a prawn since giving up meat. They were also extremely addictive and even the OH said they were “really good” – a massive compliment coming from him!

Soft in the inside, crispy on the outside, and super delicious served with tartar sauce. Here goes my vegan scampi recipe….

PS plated

Vegan scampi recipe:

Makes 2 – 4 portions depending on
size and sides.

Ingredients:

Prawns:

1/2 x cup pureed sweet
potato*

1 x cup wheat gluten

1 x tsp garlic powder

1 x tsp paprika

1 x Tbsp vegetable oil

1 x cider vinegar

Juice ½ lemon

*Sweet potato puree recipe:

1 x medium sized sweet potato

1 x stock cube

Water

Broth:

1 1/3 x L
water

1 ½ Tbsp salt

1 ½ Tbsp kelp powder

Breadcrumbs:

2 x slices brown bread

½ teaspoon kelp powder

½ teaspoon garlic powder

1 x teaspoon salt

Black pepper to taste.

½ x cup faux milk.

Juice ½ lemon.

Methods: 

Pureed sweet potato

Peel the potato and chop into chunks. Place in a pan and add enough cold water to cover.

Crumble a stock cube over the top and bring to the boil. Boil until the potatoes are tender then whizz to a puree using a food processor.

Allow to cool before using.

Prawns:

Mix the wheat gluten flour, garlic powder and paprika
together.

In another bowl, combine and whisk the sweet potato puree, oil, vinegar and lemon juice.

Mix the dry ingredients into the wet using a spoon. When combined, add to a mixer and using the kneading tool, knead until you have a smooth dough (can be done by hand if preferred). Pop in the fridge for an hour or so.

Roll the dough out flat then gently roll up. Using a large, sharp knife, cut into thin slithers (NB: dough will increase in size when cooked).

PS Roll

PS Raw

Broth:

Into a decent sized saucepan, add the salt and kelp powder, and then stir in the water.

Before turning on the heat, add the strips of prawn. Then heat until the broth comes to the boil, then immediately reduce the heat to a simmer.

Simmer for 30 minutes (prawns should float to top). Remember that thicker slices will take longer.

The broth will smell DISGUSTING whilst heating up. Seriously, I was heaving. The closest smell I can think of is Cleethorpes pier! But don’t let this put you off, I promise that the resulting prawns are delicious!!!

Drain the prawns and allow to cool. I then left mine uncovered in the fridge overnight to allow them to dry out slightly.

Breadcrumbs: 

Whizz up the bread in a food processor. Add the salt, kelp powder and pepper before whizzing a bit more until you have fine breadcrumbs. Pour into a bowl.

In a separate bowl, mix the milk and lemon juice. Then, dip each prawn into the milk, them bury into the breadcrumbs before placing onto a well-oiled tray.

Bake at 180oC for about 20 mins, or until browned and crispy.

Enjoy with oven chips and homemade vegan tartar sauce (I add chopped gerkins and capers to vegan mayo with a squeeze of fresh lemon juice – simples!)

PS Dipped 

 Flash-Gordonette…x

 

 

 

 

 

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