How To Make Vegan Scallops

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

See recipe card below for a full list of ingredients and measurements.

Instructions

Step 1: Cut the mushrooms into 1 ½ inch discs, saving the tops to use in other recipes like mushroom pho.

Step 2: With a sharp knife, lightly score top and bottom of the mushroom pieces with an X shape. Set mushroom pieces aside.

Step 3: Cut seaweed into strips with a sharp knife or kitchen scissors.

Step 4: In a bowl, combine rice wine, broth, tamari, maple syrup, worcestershire sauce and seaweed.

Step 5: Heat above ingredients in a pot over medium heat stirring occasionally until the miso dissolves.

Step 6: Add the mushrooms pieces and reduce the heat to a simmer, stirring occasionally for 30 minutes.

Step 7: Remove from heat and let ingredients marinate for 1 hour continuing to stir occasionally.

Step 8: Using a slotted spoon remove mushrooms from sauce mix and place on a paper towel lined plate.

Step 9: Reserve remaining sauce for later.

Step 10: Sprinkle mushrooms lightly with salt.

Step 11: Next add sesame oil to a skillet over medium heat.

Step 12: Add the mushrooms and cook, turning each mushroom to brown each side.

Step 13: Serve over rice with the remaining sauce.

Step 14: 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.

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