• Angelica Larsson

Shrimps | Vegan | Substitute seafood | Stew | Remake | YouTube

Hello my lovelies! So this month we are having a new take on old recipes that I have found with time could use improvement. I have learnt so much since I became vegan

and with that some recipes have gotten adjusted with time and of course I wanted to share them with you. Today we are making vegan shrimp and a fresh take on my

vegan seafood stew.


I got inspiration from Sauce Stache's.



What you need for substitute shrimp:


5 dl (2 cups) seaweed broth

2 dl (0.8 cups) alginate

1 tbsp calcium chloride

6 tsp pea powder

3 tsp agave

1 1/2 tsp salt


What you need for water bath:


3 dl (1.2 cups) water

A handful of red seaweed

1 tbsp calcium chloride


What you need for stew:


200g vegan shrimp

150g mushrooms

1 small onion

2-3 garlic cloves

1/2 dl (0.2 cups) cream

1/2 dl (0.2 cups) cream fraiche

1/2 dl (0.2 cups) each of dill and chives

2 tbsp seaweed caviar

1 tsp paprika powder

1/2 tsp grounded white pepper

1/2 tsp salt

A pinch of cayenne pepper

Vegan butter for frying


You can follow along below:



Let's begin with our substitute shrimp, in a small pot add water and seaweed, bring it to a boil and set aside. In a large bowl add alginate, pea powder, agave, salt and seaweed broth. Mix it with a hand-whisk until it looks like a gel.


Whip in calcium chloride, this should add texture to the shrimp. Shape the dough into the shape of shrimps until you run out of the dough and pop them into a cold calcium chloride bath mixed with red seaweed for a few minutes. This is to add the beautiful pink colour to our shrimp.



Once they have sat for about 10 minutes it's time to pour out the water and dab the shrimp until dry.


Now to get onto the stew begin with chopping an onion, mince your garlic, chop the dill and chives and slice the mushrooms. I use a scissor to cut my herbs as I find it easier and the herbs don't become crushed like they would if you chop with a knife.


Into a pan add butter and allow it to come to temperature at medium high heat. Add your

shrimp and fry until golden on each side and then remove them. Next add your onion and pop them into the frying pan along with some more butter.


Cook the onion until translucent then add the minced garlic and mushrooms and allow them to fry. Add in the cream, cream fraiche, spices and allow to cook for about 15 min. Now add the herbs and seaweed caviar, shrimp and stir until combined.


I tend to serve it with some chopped dill and pasta.

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