Crispy Vegan Calamari Recipe (Easy King Oyster Mushroom Appetizer)

I’m excited to share my Crispy Vegan Calamari recipe, a plant-based twist on a seafood classic that’s perfect for impressing your date. Made with king oyster mushrooms, this dish delivers the same crispy, tender texture as traditional calamari, but it’s completely vegan-friendly.

This isn’t complicated cooking—it’s about technique, texture, and a little creativity. When done right, these fried oyster mushrooms truly mimic the crisp, slightly chewy bite of traditional calamari. Paired with a chilled glass of wine and a cozy setting, this Crispy Vegan Calamari becomes a quiet way of saying, “I put effort into this.”

The Story Behind My Crispy Vegan Calamari

This recipe was inspired by one of my favorite vegan spots in Montreal, Restaurant Radis, a small Italian vegan bistro on Bernard near Outremont. Le Radis stood out by casting vegan fare in a more refined, bistro-style setting. It was there that I first discovered how mushrooms could taste almost exactly like calamari.

It quickly became my go-to place for date nights with vegan or vegetarian partners. The ambiance was intimate, the food always felt like it was made with love, and that mushroom calamari dish? Unforgettable. Sadly, Le Radis has since closed, and I haven’t found another restaurant that could quite recreate that dish. So I started experimenting at home, trying to capture the memory and flavor.

Why Crispy Vegan Calamari Is Perfect for Date Night

Cooking together is one of the easiest ways to connect, and Crispy Vegan Calamari makes that moment even better. It’s easy to share, fun to make, and light enough that you won’t feel too full to keep enjoying the evening.

It’s simple, hands-on, and gives you little chances to laugh and work as a team. You slice, you dip, you fry, and in between, you talk, tease, and maybe sneak in a taste or two. This recipe shows you care without being over-the-top.

Looking for more date night recipes? Try our Beef Ragu Pappardelle for a hearty main course, or our Penne alla Vodka with Sausages for a creamy Italian classic.

Why King Oyster Mushrooms Are the Perfect Calamari Substitute

King oyster mushrooms are an ideal choice for this Crispy Vegan Calamari recipe due to their firm, meaty texture, which closely resembles the chewiness of traditional calamari when fried. The thick stems offer a satisfying “bite,” mimicking the experience of eating seafood. Their mild flavor also allows the kombu soak to infuse the mushrooms with a delicate sea-like taste, making them the perfect calamari substitute for a plant-based dish.

Ingredients for Crispy Vegan Calamari

Mushrooms

• 3 to 4 king oyster mushrooms
• 2 lemon wedges, for garnish
• 1.5 cups kombu water
• Finely chopped parsley (optional), for garnish
• Vegetable oil, for frying

Batter

• 1 1/2 cups all-purpose flour
• 1/3 cup cornstarch
• 1/2 teaspoon baking powder
• 3/4 teaspoon dry oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Ingredient Roles

• King oyster mushrooms: The main ingredient, offering a meaty, firm texture that mimics traditional calamari, with a subtle sea-like flavor after soaking in kombu.
• Kombu: Used to soak the mushrooms, this seaweed imparts a briny, oceanic flavor, enhancing the calamari-like experience.
• Lemon wedges: Adds a tangy burst of freshness that balances the richness of the fried mushrooms and brightens up the dish.
• Chopped parsley: An optional garnish that adds color and a fresh herbal note to the dish.
• Vegetable oil: Essential for frying, creating a crispy exterior while maintaining the mushrooms’ tender interior.

For the Batter

• All-purpose flour: Forms the base of the batter, providing structure and a crisp coating for the mushrooms.
• Cornstarch: Contributes to a lighter, crunchier batter, enhancing the crispness when fried.
• Baking powder: Adds lift to the batter, helping it achieve a light, airy texture.
• Oregano: Provides an earthy, fragrant flavor that complements the fried mushrooms.
• Black pepper: Adds mild heat and depth, balancing the other seasonings.
• Cayenne pepper: Delivers a subtle kick of heat, elevating the flavor profile of the dish.

How to Make Crispy Vegan Calamari

1. Slice the king oyster mushroom stems into 1/8-inch to 1/4-inch-thick rounds. Set aside the mushroom tops for another use.
   
   

   

2. For each mushroom round, use a ½-inch round cookie cutter or the end of a metal piping tip to punch out the center of each slice. You’ll batter and fry these inner circles as well.
   
   

   

3. Soak the mushroom slices (with the punched-out circles) in kombu water for at least 15-20 minutes to infuse them with a subtle sea-like flavor.
4. Heat vegetable oil in a deep fryer or a large pot with a thermometer to 350°F. If using a pot, ensure there’s at least 2 inches of oil on the bottom for proper frying.
   
   

   

5. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/3 cup cornstarch, 1/2 teaspoon baking powder, 3/4 teaspoon dry oregano, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper.
   
   

   

6. Add water gradually, whisking until you achieve a pancake-like batter. The batter should cling to the mushrooms without dripping off.
7. Working in batches, add half of the mushroom pieces to the batter, tossing to coat evenly. Tap off any excess batter and carefully add the pieces to the hot oil, a few at a time.
8. Use a wooden spoon or chopsticks to separate the pieces while frying, preventing them from sticking together.
9. Fry the mushroom pieces for about 2 minutes on each side, until golden brown, for a total of 4 to 5 minutes.
10. Remove the fried mushrooms using a slotted spoon and transfer them to a paper towel-lined baking sheet or platter to drain.
11. Repeat the frying process until all mushrooms are cooked.
12. Just before serving, squeeze fresh lemon juice over the vegan calamari. Serve with tzatziki sauce or your preferred dipping sauce, such as vegan cocktail sauce or a homemade ketchup and horseradish mixture.

For more impressive appetizers, check out our Cacio e Pepe for a simple yet elegant pasta starter, or our Cauliflower Steak with Romesco Sauce for another stunning vegetarian option.

Crispy Vegan Calamari FAQs

Can the mushrooms be prepared ahead of time?
Yes. You can slice and soak the mushrooms a few hours before cooking or even the night prior. Store them in the refrigerator until you’re ready to proceed with the recipe.

Which dipping sauces pair best with Crispy Vegan Calamari?
Vegan garlic aioli is a standout option. Cocktail sauce or a simple ketchup and horseradish blend also complement the dish well. Offering a variety of dips can elevate the presentation.

Is baking an acceptable alternative to frying?
Baking is an option, though it will result in a softer texture. For best results, coat the rings lightly in oil and bake at 425°F, flipping once halfway through.

What are good substitutes for kombu?
While kombu contributes a subtle, oceanic flavor, it can be replaced with crushed nori, kelp powder, or even a small amount of soy sauce to achieve a similar umami effect.

Can this recipe be adapted for gluten-free diets?
Yes. Substitute the all-purpose flour with a gluten-free flour blend. Combining it with cornstarch or rice flour yields a similarly crisp texture.

Is Crispy Vegan Calamari suitable for a first date?
Absolutely. The recipe is approachable, interactive, and creates a relaxed cooking experience that encourages connection.

3 Date Ideas to Enhance Your Crispy Vegan Calamari Night

1. Curated Playlist for the Mood
Set the tone with a playlist that blends smooth R&B, jazzy neo-soul, or sensual French pop. Think Snoh Aalegra, Daniel Caesar, Charlotte Cardin, or Men I Trust. Keep the volume low and let the music flow naturally in the background.

2. Wine That Complements the Dish
Choose a crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Sparkling wines like Cava or Prosecco also pair beautifully with fried food. Serve chilled in simple glasses to keep things relaxed yet refined.

3. Post-Dinner Wind-Down Activity
After the meal, unwind with a card game like “We’re Not Really Strangers” or explore light conversation prompts. These open-ended questions encourage intimacy, laughter, and connection without pressure.

Final Thoughts on Crispy Vegan Calamari

Crispy Vegan Calamari is more than just a creative twist on a seafood classic. It’s a dish that feels intentional, easy enough to make together, special enough to impress, and familiar enough to spark nostalgia.

It shows care. It starts conversations. And in the right moment, it makes the perfect lead-in to a memorable evening. Whether it’s a first date or a Friday night tradition, it’s one of those dishes that brings people closer, one golden bite at a time.

Vegan Calamari date night recipe

This Vegan Calamari date night recipe made with deep-fried king oyster mushrooms is the perfect dish to impress your date, especially if they’re vegetarian.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 335kcal

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Ingredients

Mushrooms

• 3 to 4 King oyster mushrooms
• 2 Lemon wedges for garnish
• 1.5 cups Kombu water for soaking
• Finely chopped parsley (optional) for garnish
• Vegetable oil for frying

Batter

• 1 1/2 cup All purpose flour
• 1/3 cup cornstarch
• 1/2 tsp baking powder
• 3/4 tsp dry oregano
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper

Instructions

• Slice the king oyster mushroom stems into 1/8-inch to 1/4-inch-thick rounds. Set aside the mushroom tops for another use.
• For each mushroom round, use a ½-inch round cookie cutter or the end of a metal piping tip to punch out the center of each slice. You'll batter and fry these inner circles as well.
• Soak the mushroom slices (with the punched-out circles) in kombu water for at least 15-20 minutes to infuse them with a subtle sea-like flavor.
• Heat vegetable oil in a deep fryer or a large pot with a thermometer to 350°F. If using a pot, ensure there’s at least 2 inches of oil on the bottom for proper frying.
• In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/3 cup cornstarch, 1/2 teaspoon baking powder, 3/4 teaspoon dry oregano, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper.
• Add water gradually, whisking until you achieve a pancake-like batter. The batter should cling to the mushrooms without dripping off.
• Working in batches, add half of the mushroom pieces to the batter, tossing to coat evenly. Tap off any excess batter and carefully add the pieces to the hot oil, a few at a time.
• Use a wooden spoon or chopsticks to separate the pieces while frying, preventing them from sticking together.
• Fry the mushroom pieces for about 2 minutes on each side, until golden brown, for a total of 4 to 5 minutes.
• Remove the fried mushrooms using a slotted spoon and transfer them to a paper towel-lined baking sheet or platter to drain.
• Repeat the frying process until all mushrooms are cooked.
• Just before serving, squeeze fresh lemon juice over the vegan calamari. Serve with tzatziki sauce or your preferred dipping sauce, such as vegan cocktail sauce or a homemade ketchup and horseradish mixture.