Vegan Salt & Pepper 'Squid' (GF)

All our dishes are gluten free, but as this dish contains flour it is easy to look at it and think ‘oh it has flour I can’t have it’ so we mentioned the ‘GF’ on this occasion.

This dish can be enjoyed as a starter or side or even as a main (I could just eat this on it’s own).

Vegan Salt & Pepper Squid (GF)

If you used to be a meat eater and miss salt & pepper squid, you'll be pleased to know this tastes even better! The texture is very similar and you can spice them up as much as you like. Using cornflour and gluten free plain flour to keep it gluten free, this easy dish is a must.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 5 people


  • 6 king oyster mushrooms broken into strips (we use Wicked mushrooms from Tesco)
  • 1 cup dairy-free milk (we use Koko)
  • 2 tbsp gluten free plan flour
  • 1 tbsp paprika
  • 1 tbsp sea salt (split into 2 x 1/2 tbsp)
  • 1 cup cornflour
  • 1 tbsp course ground black pepper
  • rapeseed oil (1 inch deep in a large saucepan)
  • 1 medium onion finely chopped
  • 2 red chillies chopped
  • 1 medium green pepper finely chopped
  • 1 tbsp gluten free soy sauce or tamari (we use kikkoman GF)
  • squeeze of lemon juice


  • Mix together the milk, plan flour, paprika and 1/2 tbsp salt in a bowl for the batter.
  • In a separate bowl mix together the cornflour, black pepper and 1/2 tbsp sea salt.
  • Heat the oil in the pan until very hot.
  • Taking around 5-6 pieces of mushrooms, dip them into the batter so they are fully coated then dip them into the cornflour mixture.
  • Place the flour coated mushrooms into the oil and fry for around 3-5 minutes depending how crispy you want them.
  • Repeat until all the mushrooms are cooked and set aside.
  • Add the onion, garlic, chillies, soy sauce and pepper to the oil and fry for 3 minutes.
  • Remove the onion mixture with a slotted spoon and spoon over the 'squid'.
  • Squeeze lemon juice over and enjoy!

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