Vegan & Vegetarian Shrimp

Recipe by HarperCait
READY IN: 35mins




  • 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.