Sometimes I like to sit and ponder about non-vegan foods that can easily be made into vegan foods. It generally doesn’t take a lot of pondering before I come up with something kinda gnarly to get stuck into, often something from my childhood. This time it was the age old seaside favourite; fish and chips. The mock meat makes such endeavours much easier, so if you’re not down with that then don’t make this one. What kind of childhood non-vegan treats should I veganise next?
- 5 potatoes, skin on
- 1 packet Lamyong mock calamari, defrosted
- 2 cups plain flour
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 tablespoon mixed herbs
- 1 stubbie of vegan beer
- Oil for frying
- Lemon and Masterfoods tartare sauce to serve
- Par boil your taters and slice them into chips, set aside.
- With your calamari pieces, cut each one in half vertically to make two smaller pieces. You may not need to use all of them, go with your gut.
- In a large bowl, combine the flour, baking soda, garlic powder and mixed herbs.
- Gradually add the beer to the mixture whilst mixing constantly with a fork. Stop when the mixture is at a pancake batter consistency.
- Heat the oil in a large saucepan or deep fryer.
- Throw in the chips first and cook until golden brown. Allow to drain on some paper towel.
- Coat the calamari pieces in batter before popping them in the oil. Fry until golden and allow to drain.
- Sprinkle the “fish” and chips with salt and serve with a wedge of lemon and a healthy dollop of tartare sauce.