Ingredients
-
-
1
-
1
-
1
-
1/2
-
1
-
-
8
-
1 - 2
-
1 - 2
-
-
-
-
-
Directions
Vegan & Vegetarian Shrimp, This is my alternative to shrimp, which I developed in order to have something shrimpesque in my veg sushi and stirfries! It’s actually super easy to make The type of seaweed/nori/dulse you use changes the seafoodiness of the flavour quite a bit, so try experimenting I prefer dulse, but it’s really down to personal taste Enjoy!, I tried this today I made half batch because I was short on sweet potato puree I did add dulse and smoked seaweed to the dough It was easy, and tasty I will make again , As soon as I put them in the cold broth the ‘shrimps’ turned to mush going to see if I can salvage the remaining amount by steaming it in boiling water but so far this isn’t working out
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Steps
|
1
Done
|
Sift Together the Gluten Flour, Garlic Powder and Paprika. Mix Well. |
|
2
Done
|
in Another Bowl, Combine the Sweet Potato Puree and the Oil. |
|
3
Done
|
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). |
|
4
Done
|
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. |
|
5
Done
|
in a Medium Saucepan, Combine Water, Salt and Seaweed to Make a Broth. Stir Well. |
|
6
Done
|
Place Strips Into Cold Broth, and Then Turn Up the Heat to Medium-High, and Bring to a Boil. |
|
7
Done
|
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.). |
|
8
Done
|
Serve With Cocktail Sauce, or Garlic Butter or Butter Alternative, or in Your Favourite Main Dish. |
