Galicia-Style Vegan Calamari

by Edward Daniel
Caption of Galicia-Style Vegan Calamari. Image by Edward Daniel (c).

Galicia-Style Vegan Calamari reminds me of my time in Spain tasting regional cuisine. I love that heart palms make a great substitute for squid. This dish reminds me of tapas – tasting a little dish in combination with numerous others shared with close friends and loved ones.

Caption of Galicia-Style Vegan Calamari. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g heart palms
  • 6 bay leaves
  • 2tbs olive oil
  • 2 cloves of garlic, sliced
  • ½tsp cayenne pepper
  • Chili pepper (optional)


  1. Bring a pan of water to the boil with the bay leaves and gently simmer for about 20 minutes. Switch off the heat and lay the heart palms. Cover and leave overnight to marinade.
  2. Cut the heart palms into discs of around 1cm and sauté with olive oil in a wok. Be careful of any splattering of oil. Add the garlic and cook for a couple of more minutes.
  3. Sieve the oil out and mix the heart palms and garlic with cayenne pepper. Place on a serving dish. Add chilli pepper if you’re feeling daring.
  4. Serve immediately.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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