Laura's Vegan Table


  • 4 large king oyster mushrooms
  • 3/4 cup flour (can use glutenfree)
  • 3/4 cup vegan milk
  • 3/4 vegan seasoned breadcrumbs (can use glutenfree)
  • olive oil for drizzling
  • 1 lemon cut into wedges
  • chopped basil or parsley for garnish
  • marinara sauce or cocktail sauce for serving

It’s very easy to make vegan calamari with mushrooms. And even better, these are baked; not fried. You can find these thick stemmed mushrooms at many grocery stores. You’ll just need a metal pastry tip to punch the holes into the mushrooms to make the rings. These are crispy on the outside and have a soft inside. You can also make them glutenfree. They make a great appetizer!


Preheat oven to 400F. Gently clean the mushrooms and slice into 1/2″ – 3/4″ thick slices. You should end up with 12-16 slices depending on mushroom size. Set aside the remaining mushroom pieces for another dish. Dip each mushroom in the flour; then the milk; and then the breadcrumbs. Lay the coated mushrooms in a single layer on a parchment lined cookie sheet. Drizzle them with olive oil and bake in the oven for about 10-15 minutes, or until starting to brown. Flip each of the mushrooms over, drizzle with olive oil and bake another 10 minutes or until golden brown. Remove them from the oven when done and generously sprinkle with cut lemon wedges. Sprinkle with chopped basil or parsley. Serve with lemon wedges and marinara or cocktail sauce for dipping. Enjoy!