Prep 5 mins
Cook 30 mins
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!
For the Vegan Shrimp
- 1 cup gluten flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1⁄2 cup sweet potato puree (tip ( babyfood works really well)
- 1 tablespoon vegetable oil
For the broth
- 8 cups water
- 1 -2 tablespoon salt, to taste
- 1 -2 tablespoon dulse seaweed
- Sift together the gluten flour, garlic powder and paprika. Mix well.
- In another bowl, combine the sweet potato puree and the oil.
- 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).
- 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.
- In a medium saucepan, combine water, salt and seaweed to make a broth. Stir well.
- Place strips into COLD broth, and then turn up the heat to medium-high, and bring to a boil.
- 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.).
- Serve with cocktail sauce, or garlic butter or butter alternative, or in your favourite main dish.
Wow, thanks for this recipe! This was my first attempt at veganizing a pan-fried shrimp recipe that's traditional in my NC family's Thanksgiving lineup... omni hubby & I were both pleased with how it turned out! I followed the recipe for the dough exactly, except I had to add a couple tablespoons or so of broth, to incorporate all dry ingredients; I roasted sweet potatoes for soup, then used part of them in puree for this recipe, and maybe didn't make it moist enough to work right by itself... for the broth, I used 2 tsp Old Bay, 1 Tbsp 1 tsp salt, 1-1/2 Tbsp Atlantic kelp granules, and six 1"x3" strips of nori (the sheets you roll sushi in), with the recommended 8 cups of water. I pulsed the broth in batches in the blender, to incorporate the nori... the result smelled just like shrimp broth while it was cooking-- really brought back holiday memories! :-) I didn't do slices of dough, just pulled off 1/2"-1" pieces and rolled them into "unshrimpy balls"... after boiling, I tossed them in seasoned flour/ cornstarch and pan-fried, then drizzled with fresh lemon juice/ served with spicy cocktail sauce: YUM!! I'll try this recipe again, and flatten/ slice the dough instead-- the boiled-only shrimpy balls (the way I did it) were too soft to eat or use in recipes 'as-is', but great fried... I'm guessing that's 'cause I changed the prep method a little; oh well, guess I'd better try it again! (and again, and again, etc etc etc!) Thanks again, for the recipe-- it's a good one!
Thanks for this awesome recipe! I used it in an Australian themed supper for some "seafood" skewers and it turned out pretty well. My meat n' potatoes father actually said, "Hey, this tastes a little like shrimp!" WITHOUT me having told him what it was supposed to be. So, I'd say it was pretty successful. <br/><br/>I couldn't use seaweed, so I just cooked it in sea salt and added BBQ sauce as a dip, since it was a bit plain otherwise. They were also very mushy after the simmering, so I fried them for a few minutes to harden them up a tad. <br/><br/>Thanks again!
I absolutely love this recipe! So cool that sweet potato is so versitile. Thank you for creating and posting this! The only thing I wish I did was knead my dough a little more. It was a little soft. The flavor is great, and I will definitely try it fried next time! ��������