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Vegan & Vegetarian Shrimp


"This is my alternative to shrimp, which I developed in order to have something shrimpesque in my veg sushi and stir fries! It's actually super easy to make. The type of seaweed/nori/dulse you use changes the seafoodiness of the flavor quite a bit, so try experimenting. I prefer dulse, but it's really down to personal taste. Enjoy!"

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Rate this recipe 4.3/5 (23 Votes)


  • 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
  • BROTH:
  • 8 cups water
  • Salt to taste
  • 2 tablespoons dulse seaweed


Servings 4
Preparation time 5mins
Cooking time 40mins


Step 1

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 favorite main dish.


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