Vegan & Vegetarian Shrimp

• For the Vegan Shrimp
• gluten flour↗1 cup
• garlic powder↗1 teaspoon
• paprika↗1 teaspoon
• sweet potato puree (tip ( babyfood works really well)↗1⁄2 cup
• vegetable oil↗1 tablespoon
• For the broth
• water↗8 cups
• salt, to taste↗1 -2 tablespoon
• dulse seaweed↗1 -2 tablespoon

Step-by-step instructions

1. 1

   Sift together the gluten flour, garlic powder and paprika. Mix well.

2. 2

   In another bowl, combine the sweet potato puree and the oil.

3. 3

   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).

4. 4

   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.

5. 5

   In a medium saucepan, combine water, salt and seaweed to make a broth. Stir well.

6. 6

   Place strips into COLD broth, and then turn up the heat to medium-high, and bring to a boil.

7. 7

   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.).

8. 8

   Serve with cocktail sauce, or garlic butter or butter alternative, or in your favourite main dish.