Vegan Calamari (Improved, Simpler Recipe)

canola oil for deep frying

or 1 large bowl of king trumpet mushroom

flour of choice (I used sweet potato flour)

panko breadcrumbs (or corn meal)

garlic salt

few pinches ground chili pepper (or Japanese or Korean chili pepper or Old Bay seasoning) (optional)

non-dairy milk (I used almond milk)

few pinches sea salt

lemon wedges for serving (optional)

chopped fresh parsley for garnish (optional)

spiced coconut vinegar for dipping (optional)