Vegan Calamari with a jalapeno ketchup
This is delicious and so worth trying. By using an Airfryer we use a lot less oil than deep frying, and the Jalepano ketcup is so good!
Takes 30 minutes
Serves 2
Ingredients
base
- 1 aubergine
- 1 tbsp White miso
- 1 litre oat milk
- 1 tbsp seaweed
- 1 tbsp salt
Coating
- 50 g flour
- 50 g bread crumbs
- ½ tsp garlic powder
- ⅙ tsp turmeric powder
- 1 tsp palt
- 1/2 tsp pepper
Oil for spraying
Jalapeno ketchup
- 200 ml tomato puree
- 100 ml maple syrup
- 75 ml apple cider vinegar
- 2 tbsp jalapenos pickled no brine
- 1 tsp salt
Instructions
- Cut the green stalk off the aubergine and peel it. Slice into rounds that are approximately 1/2 cm in width. Use a lid from a jar to cut rounds that are approximately 1/2 cm in width so you have a large O shaped aubergine round. Repeat with the remaining rounds, you may have to use a smaller lid to make smaller cuts. With the discards use a smaller lid to cut into a round so you have no waste. You should get approx 20-25 rounds out of 1 aubergine.
- In a large saucepan add the oatmilk, seaweed, miso and salt and mix well. Add in the aubergine rounds and put on a high heat and bring to the boil and reduce to a simmer. Boil for 10 mins and carefully drain ensuring not to break up any of the aubergines.
- Mix together the ingredients for the coating in a large flat bowl.
- Carefully dip the boiled aubergine rounds into the coating and coat well.
- Add to the airfryer drawer and spray with a generous spray of oil, this will help them go crispier and more golden. Bake on airfryer function at 200 degrees C for 15 mins.
- For the ketchup, finely dice the jalapenos and add to a bowl along with the rest of the ingredients for the ketchup and mix well. If you prefer it spicier add more finely chopped jalapenos.
- Remove the baked aubergines once during baking and spray with a little more oil and mix around so they are evenly cooked. Remove once golden.
- Serve on a large plate with the ketchup & enjoy!