These vegan scallops are made with King Oyster mushrooms and pan fried in vegan butter. Tender and meat, perfect with pasta and veggies.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post.
Why You’ll Love These
- Easy to make
- Great texture and substitute for the real thing
This is a fun dish that turns a hearty mushroom into the center piece of an umami filled meal.
This is a great recipe with a few ingredients that give you big flavor. It's an easy to make, aromatic and delicious dinner idea that we're sure you'll enjoy.
Ingredients
Large King Oyster mushrooms
Kombu seaweed - alternatively you can use dulse seaweed
Non-Chicken broth - we use Edward & Sons' Not-Chick'n Bouillon Cubes
Rice Wine
White Miso paste
Maple syrup
Vegan Worcestershire sauce - we use Kroger brand which has no anchovies
Sesame oil
Tamari sauce
Instructions
Cut the mushrooms into 1 ½ inch discs, saving the tops to use in other recipes like mushroom pho.
With a sharp knife, lightly score top and bottom of the mushroom pieces with an X shape. Set mushroom pieces aside.
Cut seaweed into strips with a sharp knife or kitchen scissors.
In a bowl, combine rice wine, broth, tamari, maple syrup, worcestershire sauce and seaweed.
Heat above ingredients in a pot over medium heat stirring occasionally until the miso dissolves.
Add the mushrooms pieces and reduce the heat to a simmer, stirring occasionally for 30 minutes.
Remove from heat and let ingredients marinate for 1 hour continuing to stir occasionally.
Using a slotted spoon remove mushrooms from sauce mix and place on a paper towel lined plate.
Reserve remaining sauce for later.
Sprinkle mushrooms lightly with salt.
Next add sesame oil to a skillet over medium heat.
Add the mushrooms and cook, turning each mushroom to brown each side.
Serve over rice with the remaining sauce.
Trim the remaining seaweed strips with kitchen scissors and serve along side of rice.
STORAGE & REHEATING
- To Store. Best day of. Store in airtight container in refrigerator for up to 3 days. Will lose crispness in refrigerator.
- To Reheat. Reheat on stove until warm.
Vegan Scallops
Ingredients
- 6 to 8 Large King Oyster mushrooms
- 1 1" x 4" -piece Kombu seaweed - alternatively you can use dulse seaweed
- 1 cup Non chicken broth - we use Edward & Sons' Not-Chick'n Bouillon Cubes
- ½ cup Rice wine
- 2 teaspoon White miso paste
- 1 teaspoon Maple syrup
- 1 teaspoon Vegan Worcestershire sauce - we use Kroger brand which has no anchovies
- 2 teaspoons Sesame oil
- 2 teaspoon Tamari sauce
- Salt - to taste
Instructions
- Cut the mushrooms into 1 ½ inch cylinder pieces, saving the tops for a different recipe.
- With a sharp knife, lightly score both flat sides of the mushroom pieces with an X shape
- Cut seaweed into strips with a sharp knife or kitchen scissors
- In a bowl, combine rice wine, broth, tamari, maple syrup, worcestershire sauce and seaweed
- Heat combined ingredients in a pot over medium heat stirring occasionally until the miso dissolves.
- Add the mushrooms and reduce the heat to a simmer, stirring occasionally for 30 minutes
- Remove from heat and let ingredients marinate for 1 hour continuing to stir occasionally
- Using a slotted spoon remove mushrooms from sauce mix and place on a paper towel lined plate
- Reserve remaining sauce for later
- Sprinkle lightly with salt
- Add the sesame oil to a skillet over medium heat
- Add the mushrooms and cook, turning each mushroom to brown each side
- Serve over rice with the remaining sauce
- Trim the remaining seaweed strips with kitchen scissors and serve along side of rice
- Enjoy
Notes
- To Store. Best day of. Store in airtight container in refrigerator for up to 3 days. Will lose crispness in refrigerator.
- To Reheat. Reheat on stove until warm.
Nutrition
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
If you give these vegan scallops a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway
And be sure to check out more of our quick and easy plant-based recipes on www.thevgnway.com
Live Love and Eat Good Food!
The Vgn Way
Duncan
i was searching for these kinds of mushrooms for months but finally found them and made this. so great!