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.
Servings: 2 servings
Ingredients
- 6 to 8 Large Trumpet mushrooms - also known as 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